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Dough: In the food processor, combine flour, sugar, salt and lemon zest.
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Pulse to blend.
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Add the butter and pulse until crumbly.
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Pour the cold water through the hole in the top of the machine and pulse only to combine.
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Form into an 8-inch long cylinder (about 2 inches in diameter) and refrigerate for at least 1 hour.
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Filling: Heat a large saute pan over high heat.
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Place a baking sheet next to the stove.
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When the saute pan is fairly hot, add the butter for the filling.
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When it melts and foams slightly, add the strawberries.
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Toss to coat with the butter and add 1/4 cup sugar, lemon zest and juice.
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Toss to blend and allow some of the liquid to escape from the berries and reduce.
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After 2 minutes, sprinkle with cornstarch, reduce heat to medium and cook, stirring for an additional 2 minutes.
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Transfer to the baking sheet.
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14
Spread the strawberry mixture out so it cools faster and refrigerate until very cool.
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15
Preheat the oven to 375F.
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16
Remove the dough from the refrigerator and cut into 8 equal pieces.
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Press each disk with your hand to flatten and using a rolling pin, roll each piece into a circle that is about 6-inches in diameter and about 1/8 inch thick.
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Make sure you flour lightly under and on top of the dough as you roll it.
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Trim edges with a sharp paring knife or circular pizza cutter if you want a cleaner edge on the crostata.
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20
Meanwhile, remove strawberry mixture from refrigerator and transfer to a fine strainer placed over a bowl.
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Strain strawberries so that almost no liquid remains with the berries, being sure not to crush the fruit.
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Arrange the tart rounds in a single layer on a baking sheet.
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23
Place 1 tablespoon walnuts onto the center of each round.
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Divide the cooked strawberries evenly among the dough circles.
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Fold the sides up tightly around the fruit to form a purse, making the fruit the center, they will open slightly during baking.
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Cover the opening left after folding with a few more walnuts.
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Refrigerate circles if they become too soft to handle.
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Place the baking sheet in the center of the oven and bake until golden brown, 20 to 25 minutes.
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Top with any remaining walnuts.
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Sprinkle with sugar for added texture.
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Let cool on baking sheet for 5 minutes then transfer to serving plates using a wide spatula.
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Serve immediately.
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Note: Use strained thickened strawberry liquid as a sauce with the tarts or with ice cream.
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34
Stir in 1 teaspoon Grand Marnier, if desired.
