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1
Whirl 2 1/4 cups flour, the cornmeal, 5 tbsp. sugar, the baking powder, and salt in a food processor to blend. Add butter to bowl and freeze bowl 20 minutes. Pulse until butter is a little smaller than pea-size. Add 1/4 cup ice water and pulse until evenly distributed (about 10 times); mixture will look dry.
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2
Pour ingredients onto a work surface. Press and squeeze with hands until dough holds together. Flatten into a 6-in. disk, wrap in plastic, and chill in refrigerator 1 hour. Set out twelve 4-in. flan molds or tart pans, preferably nonstick (butter and flour pans if they aren't nonstick).
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3
Preheat oven to 375u00b0. On a lightly floured work surface, roll dough a bit bigger than a 12- by 16-in. rectangle, lifting it and reflouring surface as needed to prevent sticking. Cut 12 even 4-in. squares. Gently set each square into a flan or tart pan. Set pans on 2 rimmed baking sheets. If needed, chill until dough is cool but still flexible, 5 minutes.
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4
In a medium bowl, gently combine berries and 1/2 cup sugar. Let stand until sugar looks wet but before syrup starts to pool, stirring occasionally, about 5 minutes.
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5
Scoop 1/3 cup strawberries onto each dough square. Fold dough corners over berries by 1/2 to 1 in. Brush corners with milk and sprinkle them lightly with sugar.
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6
Bake crostatas until pastry is deep golden brown and crisp, about 35 minutes, switching pans halfway through. Set baking sheets on a rack and let crostatas stand until just cool enough to touch, 10 minutes. Loosen crusts from pans with a knife. Carefully invert each pastry onto your hand, then set right side up on a plate. Serve warm or cool, with whipped creme fraiche.
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7
*Find at jbprince.com.
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8
Allow 1 1/2 hours, plus 1 hour and 20 minutes to chill.
