Cherry Crostata

Recipe by Kozmic Blues
READY IN: 1hr 20mins
SERVES: 8-10


  • 2 12
    cups flour, plus extra for dusting
  • 1
    cup butter, chilled and cut into small cubes
  • 34
    cup sugar
  • 1
    pinch salt
  • 3
    egg yolks, beaten
  • 14
    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)


  • 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.