Cherry Crostata
photo by PalatablePastime
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 2 1⁄2 cups flour, plus extra for dusting
- 1 cup butter, chilled and cut into small cubes
- 3⁄4 cup sugar
- 1 pinch salt
- 1 lemon, zest of
- 3 egg yolks, beaten
- 1⁄4 cup cherry jam (can also use strawberry jam as well)
- 1 lb ripe sweet cherries, washed, pitted and cut in half
- powdered sugar, for dusting (optional)
directions
- Prepare crostata dough: Sift 2 1/2 cups flour.
- Place flour, butter (minus 1 tablespoon), sugar, salt, and lemon zest in food processor.
- Pulse until mixture is moistened and crumbly.
- Add egg yolks and pulse until mixture just begins to form a ball of dough. (Crust can be mixed by hand if you do not have a food processor).
- Remove dough and flatten into a disk.
- Wrap in plastic wrap, and refrigerate for 45 minutes.
- Preheat oven to 350°F.
- Unwrap dough and place it on a floured work surface.
- I have a little better luck rolling out the dough if I let it come back to room temperature a bit.
- Roll out crust into a circle about 12 inches in diameter.
- Transfer circle to a parchment lined baking sheet.
- Using a fork, prick holes in the crust about 5 or 6 times.
- In saucepan over low heat, warm cherry (or strawberry) jam with remaining 1 tbsp butter.
- Spread warm jam in a thin layer over the crust, leaving about 1 1/2 to 2 inches around the edges for a border.
- Spread fresh cherries over the jam.
- Fold the outer edges of the dough over the fruit, leaving about a 6-8 inch circle of the cherries showing in the middle.
- I turned the halved cherries that were visible in the middle skin side up to make the crostata look a bit more uniform.
- Bake until golden brown, about 30 minutes.
- Let cool.
- Dust with powdered sugar if desired, and serve.
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Reviews
-
I made this Cherry Crostata tonight as dessert and everyone really loved it. I used frozen cherries because I couldn't find any fresh cherries anywhere around here. This didn't change the outcome for me. I loved that this wasn't too sweet and that it didn't feel too sinful of a dessert. I think that I could serve this for brunch on the holidays as well and it would be well received. Thanks for a great recipe Kozmic Blues!
-
This was really yummy!!! I loved the flavor of lemon in the dough and may use that idea in other pie crusts I make, such as lemon meringue pie. I did have to add a little more butter to the dough to get it to come together in a ball. I used frozen cherries, which to me was not a problem- I just thickened them with a little cornstarch mixed with water since they had more juice than fresh cherries would.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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