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

Dough

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

Filling

• 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.