2 1/2 cups
flour, plus extra for dusting
butter, chilled and cut into small cubes
lemon, zest of
egg yolks, beaten
( can also use strawberry jam as well)
ripe sweet cherries, washed, pitted and cut in half
powdered sugar, for dusting
- 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.