Fresh Cherry Crostata

Easy to make and adaptable to other fruit (see notes)
Makes a 12-inch crostata, serving about 8 people
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8 ounces (2 sticks) butter

1/4 cup sugar

2 TBL almond flour or blanched, slivered almond ground finely

2+ cups  flour

3 pounds fresh cherries, pitted (or other stone fruit)

1 TBL tapioca starch or corn starch (for other stone fruit)

A crostata is a homestyle pie that is made in a free-form shape on a flat pan.

In food processor bowl, combine

  • 2 cups flour
  • 1 TBL sugar
  • 1/2 tsp salt

Add

  • 6 ounces (11/2 sticks) cold butter, cut into dice

Pulse food processor until mixed. With the motor running, in a slow stream begin to add

  • 1/2 cup ice water

ATTN however you will not use all the water.  As soon as the dough starts to come together, stop the motor. (Discard any extra water.) Form the dough into a disk, wrap in plastic wrap or place in a sealed container and ATTN refrigerate for at least one hour.

Prepare the fruit just before the dough comes out of the oven. If using cherries, wash and pit them, removing stems. If using peaches or other larger stone fruit, peel them by dipping briefly in boiling water, cut into wedges or desired pieces..

Preheat oven to 400º F.

In a small bowl combine the following

  • 2 TBL almond flour
  • 1 TBL flour
  • 1 TBL sugar

ATTN If using fruit other than cherries, add

  • 1 TBL flour (for a total of 2 TBL)
  • 1 TBL tapioca starch

Roll the dough into a 15-inch circle, even up the edges of the dough and transfer to a baking tray that has sides Spread the almond/flour mixture in the center 12-inch circle and place the fruit in that area. Fold the outer 11/2 inch edge of dough in, making a pattern of decorative folds with the excess. Spread

  • 2 TBL melted butter

on the dough and then sprinkle with

  • 2 TBL sugar (sometimes I use coarser sugar)

Bake for 50 to 60 minutes until the crust is lightly browned and the fruit is bubbling. Remove and serve slightly warm or at room temperature.

Adapted from Food & Wine Magazine.

 

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