Simon Romanov

Warm wild strawberry crostata

Ingredients: For the pastry: 100g walnut 250g 00 flour 120g golden caster sugar Pinch of salt

1 tbsp baking powder Zest of 1 orange 120g unsalted butter- melted 3 egg yolk

For the filling: 500g wild or British hulled strawberries – if they are large then cut in half 2 tbsp caster sugar 150ml double cream 100g walnut


1. Make the pastry by blitzing the walnuts in a food processor until finely ground. Transfer to a bowl and combine with the flour, zest, sugar, baking powder, and salt. Make a well in the centre and stir in the butter and egg yolks to form a firm dough.  

2. Cover the dough with clingfilm and chill for at least an hour before using. 3. Because the dough is usually quite crumbly, it does not be rolled. Instead, cut off pieces and press them into the tray until thoroughly layered, using approximately two-thirds of the dough.  

4. Preheat the oven to 180C. 5. Preheat a large sauté pan over medium heat. When heated, add the strawberries and stir quickly. They may burn little, which is acceptable. Now, sprinkle the sugar over the cream and pour it around.   

6. Take the tart base out of the freezer and line it with baking parchment, followed by baking beans or rice. Blind bake for 12 minutes to seal. 7. Reduce the oven's temperature to 170 degrees Celsius. 

8. Remove the paper and beans, and ladle the strawberry mixture into the tart to fill. 9. Pull pieces of the remaining dough and crumble them onto the top of the tart in a rustic style, leaving gaps here and there.  

10. Return the tart to the oven for 30 minutes, then reduce to 150 degrees Celsius and bake for another 10 minutes. 12. The top will have gone a rich golden brown, and the fruits will be sticky and boiling inside. Serve the crostata warm.