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    You are in: Home / Recipes / Cherry Crostata Recipe
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    Cherry Crostata

    Cherry Crostata. Photo by Sue Lau

    1/1 Photo of Cherry Crostata

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    50 mins

    30 mins

    Kozmic Blues's Note:

    I made this lovely, rustic, tart-like dessert with fresh cherries from a local farm here in RI. The nice thick, lemony crust coupled with the natural sweetness of the cherries was delicious. This recipe came from the magazine La Cucina Italiana. Prep time includes the dough's resting time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare crostata dough: Sift 2 1/2 cups flour.
    2. 2
      Place flour, butter (minus 1 tablespoon), sugar, salt, and lemon zest in food processor.
    3. 3
      Pulse until mixture is moistened and crumbly.
    4. 4
      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).
    5. 5
      Remove dough and flatten into a disk.
    6. 6
      Wrap in plastic wrap, and refrigerate for 45 minutes.
    7. 7
      Preheat oven to 350°F.
    8. 8
      Unwrap dough and place it on a floured work surface.
    9. 9
      I have a little better luck rolling out the dough if I let it come back to room temperature a bit.
    10. 10
      Roll out crust into a circle about 12 inches in diameter.
    11. 11
      Transfer circle to a parchment lined baking sheet.
    12. 12
      Using a fork, prick holes in the crust about 5 or 6 times.
    13. 13
      In saucepan over low heat, warm cherry (or strawberry) jam with remaining 1 tbsp butter.
    14. 14
      Spread warm jam in a thin layer over the crust, leaving about 1 1/2 to 2 inches around the edges for a border.
    15. 15
      Spread fresh cherries over the jam.
    16. 16
      Fold the outer edges of the dough over the fruit, leaving about a 6-8 inch circle of the cherries showing in the middle.
    17. 17
      I turned the halved cherries that were visible in the middle skin side up to make the crostata look a bit more uniform.
    18. 18
      Bake until golden brown, about 30 minutes.
    19. 19
      Let cool.
    20. 20
      Dust with powdered sugar if desired, and serve.

    Browse Our Top Tarts Recipes

    Ratings & Reviews:

    • on November 30, 2009

      35

      Cherries were out of seaon so I tred this using a mixture of frozen & canned cherries. Even drained and with juice pressed out it was a soggy mess. ONLY USE FRESH CHERRIES!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cherry Crostata

    Serving Size: 1 (129 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 500.2
     
    Calories from Fat 225
    45%
    Total Fat 25.0 g
    38%
    Saturated Fat 15.2 g
    76%
    Cholesterol 131.8 mg
    43%
    Sodium 189.5 mg
    7%
    Total Carbohydrate 64.7 g
    21%
    Dietary Fiber 2.3 g
    9%
    Sugars 31.0 g
    124%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    lemons, zest of

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