I baked this crostata the first weekend rhubarb appeared at the farmers market, and the kitchen smelled like butter and warm fruit for the rest of the afternoon. A simple butter crust of flour, sugar, salt, and chilled butter, moistened with ice water and chilled for four hours or overnight. Rolled into a circle, spread with rhubarb jam, topped with sliced fresh strawberries and orange zest, the edges folded over and pleated, brushed with beaten egg, and baked at 400 degrees F (200 degrees C) for 35 to 40 minutes.
The rhubarb jam and the fresh strawberries together are what make this better than a standard berry crostata. The jam is concentrated and tart, a base layer that spreads across the dough. The strawberries on top stay whole and bright, softening in the heat but holding their shape. The orange zest lifts everything.
Tips for Making Strawberry Crostata with Rhubarb Jam
Chill the dough for at least four hours
After mixing, wrap the dough in plastic and refrigerate. Cold dough rolls out cleaner and bakes flakier. Overnight is best. 
If the dough cracks when rolling, let it warm for five minutes on the counter. If it sticks, dust with more flour.
Spread the jam thin and leave a two-inch border
A thin layer of rhubarb jam is enough. Too much and the base gets soggy. Arrange the strawberry slices on top of the jam, then fold the edges over.
Brush the folded edges with beaten egg before baking. The egg wash gives the crust a golden, shiny finish.
Strawberry Crostata with Rhubarb Jam
- Total Time: 95 minutes
- Yield: Serves 6-8 1x
Description
An Italian-style tart filled with fresh strawberries and an orange and rhubarb jam. Top the bubbling berry tart with a scoop of vanilla ice cream for a delightful treat.
Ingredients
- 2 cups plus 1 tablespoon all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup rhubarb jam
- 1 tablespoon orange zest
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll out dough on a floured surface to a 12-inch circle. Transfer to a parchment-lined baking sheet.
- Spread rhubarb jam over the dough, leaving a 2-inch border. Arrange strawberry slices over the jam and sprinkle with orange zest.
- Fold the edges of the dough over the filling, pleating as necessary. Brush the edges with beaten egg.
- Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool before serving. Serve with a scoop of vanilla ice cream if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20
- Sodium: 150
- Fat: 15
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Frequently Asked Questions
Can I use store-bought rhubarb jam?
Yes. Any rhubarb jam or rhubarb compote works. Homemade is more tart and less sweet, which balances the fresh strawberries better.
What does the orange zest do?
One tablespoon of orange zest sprinkled over the strawberries before baking adds a bright citrus note. It is subtle but noticeable. Do not skip it.
Can I freeze the dough?
Yes. Wrap tightly in plastic and freeze for up to a month. Thaw overnight in the fridge before rolling.
This looks scrumptious! Love the combo of strawberries & rhubarb. YUM!
Oh wow. I have a jar of rhubarb jam from last year that I need to use up, this is just what I need to make! Like you, I love Marisa McClellan–and pies and tarts. I just made pasta frolla (which I assume this is?) for the first time at Easter and am looking forward to a second go at it.