Cherry Crostata

Yield: 2 crostatas

For the crust

  • 10 oz flour
  • 6 oz butter
  • 1 teaspoon salt
  • 2 tablespoon sugar
  • 1/2 cup cold water, or as needed

For the filling

  • 5 cups cherries, pitted
  • 2 tablespoon flour
  • 1/2 cup sugar plus more for decoration
  • zest and juice of one lemon
  • 1 tablespoon butter, melted

To make the crust: In a mixing bowl whisk the flour, salt and sugar until combined. Cut the cold butter into 1/2-inch pieces. Add the cubed butter to the dry ingredients and, using a bowl scraper, cut in the butter until the butter pieces are approximately the size of dried lentils (about 1/8 inch), working quickly to avoid melting the butter. Form a well in the mixture and pour half of the water into the well. Begin to combine the water into the flour/butter mixture. Be careful not to overwork the dough at this stage. Add more water as needed until all of the dough comes together in one piece. Cover with plastic wrap, and refrigerate for at least 1 hour (or freeze for 20 minutes), up to overnight, to relax the gluten.

Adjust an oven rack to the center position and heat the oven to 400°F. Cover a baking sheet, with parchment paper.

To make the filling: In a mixing bowl mix all the filling ingredients together except the butter. On a lightly floured surface, roll the dough into two 10-inch rounds. Transfer the dough by folding it in half, picking it up, and unfolding it on the lined baking sheet. Arrange the cherries over the dough leaving a 2-inch border . Lift he edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border. Brush the border with the melted butter and sprinkle the entire crostata with the sugar. Bake until the crust is browned and the fruit is cooked and tender about 40 min. Slide the crostatas off the parchment and onto a cooling rack. Let cool for about 10 min. before slicing.