Strawberry Crostata with Mascarpone Cream

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I had never heard about or seen a Crostata before until the other day when I came across this. Aren’t they beautiful?! Right when I saw it I knew that I needed to make one and bring it to Fiesta Friday! Hmmmm….how to make it low-glycemic?!  So, off on the adventure I went….

It was even harder than I thought it would be, and my kitchen is a disaster. There is cream all over the counter, all over what used to be clean pans, all over my basket full of baking stuff, and I too was covered in this cream. Only me! 🙂

That said, I love how the strawberries came out, cooked in the sweet sauce I made from pureed strawberries, honey, and tapioca starch.

A fellow foody blogger, Chad, introduced me to mascarpone, and I am so glad he did! This mascarpone cream is the perfect finish to this Crostata! Thanks Chad!

However, I am not totally happy with the crust….it crumbled way too much and seemed too thick. I didn’t like the consistency. So, I am not sure if I shouldn’t use the coconut flour again, should have added more liquid, etc. My gluten free pals out there, what do you think? I made pie crust with coconut flour the other day (with much less liquid) and it worked great…the crostata must be a different story entirely. I would like to try almond flour next time and see if that works better.

Even if it is not the perfect crust, I do hope all of you party goers at Fiesta Friday enjoy this gorgeous crostata! It seemed like the perfect springtime dessert!

And don’t miss out on dipping the extra strawberries in the cream! Absolutely delicious!

I am excited to see that Jhuls and Selma are co-hosting again! It is guaranteed to be lots of fun with these lovely ladies! And Alex is joining them for this fun adventure! Really thankful and excited to have you ladies as our hosts this week!

And as always, thanks to Angie who created this super fun idea which brings so much fun, laughter, and joy to all of us! Thanks Angie for hosting us every week!

Let the Party begin! 😀

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Strawberry Crostata with Mascarpone Cream

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

For Pastry:

  • 1 1/2 cups coconut flour
  • 5 tbsp honey
  • 2 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 cup butter
  • 2 tbsp coconut oil
  • 1 can coconut milk
  • 1 tsp almond extract
  • 2 eggs
  • Thinly sliced Almonds

For Filling:

  • 1 pound of strawberries (16 oz) + about 6 strawberries for sauce
  • 4 tbsp honey
  • 1 tsp tapioca starch

For Mascarpone Cream:

  • 1/3 cup mascarpone
  • 1/2-1 cup coconut milk (thick stuff only)
  • 1 tsp pure vanilla extract
  • 2 tbsp honey

DirectionsFinal

For Pastry:

  • Preheat oven to 350 degrees.
  • Combine all the dry ingredients together in one mixing bowl, and the wet ones in another.
  • Then, combine all the ingredients with one bowl.
  • Work all of the dough into a ball and then flatten it onto a parchment paper.
  • Using a rolling pin, roll it out until it is large enough to put the fruit in the middle, and wrap the edges around the fruit.
  • Once you have added all the filling in and wrapped the edges and put the almonds on (see below), move the crostata (keeping it on the parchment paper) onto a baking pan and then let bake in the oven for about an hour.

For Filling:

  • Slice up the strawberries and put them in the middle of the dough.
  • Wrap the extra dough up around the edges of the strawberry pile.
  • Use some coconut milk to brush the outsides of the crust and then put sliced almonds on it.
  • Use a food processor to puree about 6 large strawberries.
  • In a saucepan, combine the puree, the tapioca starch, and the honey. Heat on medium heat, stirring until it thickens.
  • Carefully pour over the strawberries and let the sauce go down into the fruit below.

For Mascarpone Cream:

  • Combine all the ingredients and whip together with a hand held mixer.
  • Place in refrigerator to cool.

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80 thoughts on “Strawberry Crostata with Mascarpone Cream

  1. Pingback: Fiesta Friday #17 | The Novice Gardener

  2. I would try a combination of flours. Coconut flour is very crumbly… I’m not sure what other ones you can have being on the low glycemic diet. Almond flour might work in combination with it with the honey. It’s beautiful even if it is crumbly!! 😉 xo

    Liked by 1 person

    • Thanks Joanna! I knew you would have some insight! Really only almond flour and coconut are low-glycemic (at least that I know of), which is why I use them all the time. I am glad I learned that coconut flour is too crumbly…definitely want to try the almond, or a mixture of the two. Thank you for thinking it is beautiful regardless! 🙂

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      • It is gorgeous! Yeah, I would try a combination of the two first. And if that doesn’t work, try almond flour by itself. I’m guessing the combination will work! And always here to help love!! xo

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  3. Lori, for once I have all of the ingredients needed to make one of your recipes, except for coconut flour, but I can substitute regular flour for that, right? This is the best time to enjoy strawberries, and having them in crostatas is one of the best ways to do it. Excellent recipe, Lori! 🙂

    Liked by 1 person

  4. Awesome recipe! I was going to ask you about the coconut flour, I saw your reply above. So, it’s a good thing that I can avoid eggs if wheat flour is used. Can mascarpone be substituted with cream cheese?

    Liked by 1 person

    • Hi Apsara! Yes, I think you could substitute the cream cheese….it would have a bit of a different taste, but I would imagine it would still be really good. Ya, you don’t need to use the eggs with the regular wheat four. Check out the link at the top of my post where it shows you the original crostata I found…it has a traditional flour recipe with no eggs.

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  5. Lori!! So we see each other – finally!! You know how much I missed you! 🙂

    You never fail to amaze me turning everything into low-glycemic! You are such a creative person, Lori! This looks really good! So happy that you’re bringing this to FF. ❤

    Liked by 1 person

  6. Looks awesome and glad the mascarpone cream came out good for you 🙂 Never had my hand making a crostata, but based on the pictures and how it is done, I assume it would be possible to make like a breakfast ring out of it, i.e. instead of having a middle stuffing to make it like a ring where I can have a large circle, cut in half and put some kind of cream inside like that and then put whatever on top? Not sure what the almond flour would do with the final product, only thing I use almond flour for is making macarons 🙂 Have a great weekend.

    Liked by 1 person

    • Thanks Chad! A breakfast ring! Wow! You are giving me more ideas…love it! 🙂 You should try your hand at something like that…would love to see what you come up with! I am in the process of working on a different crostata right now…a mixture of mostly almond flour with a little but of coconut. I would just use regular flour if it was low-glycemic. You use almond flour for macaroons? Yummy! Hope you have a good weekend too!

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  7. Hi Lori – Your crust looks gorgeous – well, the entire dish does – stunning and really delicious I am sure! It sure was worth your kitchen and yourself being covered in cream!! Happy Fiesta Friday!!

    Liked by 1 person

    • Thanks so much Selma! Really sweet of you to say! I am in there again making more of a mess and having a go at a different crostata right now! 😀 Happy Fiesta Friday to you as well!

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  8. I’m not savvy enough about crusts and dough to know what would be a good substitute for the coconut flour, but I do know your crostata sure looks good, Lori! I would be happy just eating the filling, honestly. Love strawberries and mascarpone! Girl, you must buy coconut milk in bulk, huh? 🙂

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    • Thanks Ngan!! I probably should buy coconut milk in bulk! I just get like 4 or 5 cans when I go to the grocery store. 🙂 love the stuff, as you know!

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    • Thanks so much Michelle! I made another one yesterday and two more pies…you should see my kitchen! Ugh! Don’t suppose you want to come over and help me clean it? 😛

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      • Hehehe…well, I am glad I am not the only one! I am currently avoiding the kitchen, but I do plan on getting it cleaned some time today. Just procrastinating a bit..

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  9. What a beautiful dessert! I’m sorry you felt like it didn’t turn out, but it sure looks like it did from the pictures. I just found out about mascarpone, too, and just love it. All the combination of ingredients look like it must taste heavenly. Thanks for sharing, Lori!

    Liked by 1 person

  10. Pingback: Apple Crostata with Mascarpone Cream | Creating Beauty in the Kitchen

  11. Hi Lori,
    I have never heard of crostata before.. but this looks absolutely delicious. . Love what I see.. definitely worth a try….:)
    Cheers
    Arpita

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  12. Pingback: Strawberry Pie | Creating Beauty in the Kitchen

  13. Pingback: Creating Beauty in the Kitchen

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