Strawberry Almond Crostata, Star Anise Honey and Agrodolce Crema
Urban Kitchen Group executive chef Tim Kolanko shares this spring dessert.
Recipe by Urban Kitchen Group’s (UKG) executive chef Tim Kolanko.
- 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
- 6 oz. heavy cream
- 3 oz. crème fraiche
- 2 Tbsp. powdered sugar
- 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.