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)
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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.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
124g
Fat
76g
Carbs
21g
