Strawberry Almond Crostata, Star Anise Honey and Agrodolce Crema

Urban Kitchen Group executive chef Tim Kolanko shares this spring dessert.
Strawberry Almond Crostata, Star Anise Honey and Agrodolce Crema

All photography by Gary Payne.

Recipe by Urban Kitchen Group’s (UKG) executive chef Tim Kolanko.

Serves 6


  • 2 oz. all-purpose flour
  • 1/2 cup cornmeal
  • 2 tsp. sugar
  • 1 tsp. salt
  • 7 oz. butter
  • 3 oz. sour cream


  • 1 lb. strawberries, sliced
  • 4 oz. sugar
  • Star anise honey
  • 6 oz. honey
  • 3 star anise

Agrodolce crema

  • 6 oz. heavy cream
  • 3 oz. crème fraiche
  • 2 Tbsp. powdered sugar

For serving

  • 9 oz. Frangipane (almond filling, available at Whole Foods and Amazon)
  • 1 egg
  • 3 Tbsp. coarse turbinado sugar

To make the crust

Add the flour, cornmeal, sugar and salt to a mixer with a paddle attachment.

Cut cold butter into cubes and add to mixer. Combine until it’s mealy.

Add sour cream and mix just until a dough starts to form.

Put dough on a work surface and knead just until it begins to come together.

Roll the dough out so it’s 1/4-inch thick and cut it into 6 rounds and chill.

To make the filling

Combine the strawberries and the sugar, and let it sit for 1 hour. Then strain the juice and cook the juice down to a thick syrup. Add the thickened sauce back to the strawberries.

To make the honey

In a saucepan, gently warm the honey and star anise until the mixture comes to a boil. Remove from the heat and let it sit until you’re ready to use it. Note: The longer it sits, the more the honey gets infused with the star anise, a good thing in this dessert.

To make the agrodolce crema

In a mixer, whip the cream, crème fraiche and sugar until it forms soft peaks.

To finish the crostata

Spread 3 tablespoons of frangipane in the middle of each chilled dough circle. Top with a two spoonfuls of the strawberry mixture, fold the sides of the dough up around the filling, brush with the egg wash and sprinkle with the coarse sugar.

Bake at 350°F until golden brown, about 20 minutes.

Let the crostatas cool to room temperature, then drizzle with infused honey and add a dollop of cream on top.

Categories: Food & Drink, Recipe Top Story