Cherry Crostata Recipe

Indulge in this rustic Italian Cherry Crostata, a delightful tart brimming with the sweet taste of fresh cherries and a zesty lemon crust. This recipe, inspired by La Cucina Italiana, features a buttery, thick crust perfectly complementing the juicy sweetness of the cherries. Perfect for a summer dessert or a special occasion treat! Easy to follow instructions guide you through creating this show-stopping dessert.

Prep Time 60 mins

Cook Time 80 mins

Calories 500.2 kcal

Protein 11g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cherry Crostata

2 1/2 cups (300g) all-purpose flour
1 tablespoon (14g) unsalted butter (for the jam)
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
Lemon, Zest Of
2 large egg yolks
1/2 cup (120ml) cherry jam
Sweet Cherries
Powdered sugar (optional, for dusting)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cherry Crostata? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Cherry Crostata

**Prepare the Crostata Dough:** In a large bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1/2 teaspoon salt, and 1/2 cup (100g) granulated sugar.
Cut in 1 cup (2 sticks, 227g) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
Stir in the zest of 1 lemon.
Add 2 large egg yolks and mix until the dough just comes together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 45 minutes.
**Preheat Oven & Prepare Filling:** Preheat oven to 350°F (175°C). In a small saucepan, gently warm 1/2 cup (120ml) cherry jam with 1 tablespoon (14g) unsalted butter over low heat.
**Assemble the Crostata:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Transfer the dough to a parchment-lined baking sheet.
Use a fork to prick holes in the crust all over.
Spread the warm cherry jam evenly over the crust, leaving a 1 1/2- to 2-inch border.
Arrange approximately 3 cups (300g) fresh, pitted cherries over the jam.
Fold the edges of the dough over the fruit, pleating as desired, leaving a 6- to 8-inch circle of cherries in the middle visible.
(Optional) Arrange the halved cherries in the center skin-side up for a more uniform look.
**Bake:** Bake for 30-35 minutes, or until the crust is golden brown and the cherries are tender.
**Cool & Serve:** Let the crostata cool completely on a wire rack before dusting with powdered sugar (optional) and serving.