6/04/2020
Fresh Cherry Crostata
2 cups plus 1 T all-purpose flour
1/4 cup granulated sugar
1/2 t salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/4" dice, plus 1 T melted butter
1/2 cup ice water
2 T slivered blanched almonds, very finely chopped
3 lbs fresh cherries, pitted
-serves 8-
Note: I used the recipe from "Food and Wine".
1/4 cup granulated sugar
1/2 t salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/4" dice, plus 1 T melted butter
1/2 cup ice water
2 T slivered blanched almonds, very finely chopped
3 lbs fresh cherries, pitted
[How to Make]
*In a bowl, mix 2 cups of the flour with 1 tablespoon of the sugar and the salt.
* Add the cold butter and cut it in briefly using a pastry blender.
*Add the water and stir just until the dough begins to come together.
*Gather up the dough and transfer it to a lightly floured surface.
*Knead briefly until it forms a smooth, cohesive mass.
*Pat the dough into a disk, wrap in plastic and refrigerate for at least 1 hour before rolling out.
*Mix the almonds with the remaining 1 tablespoon flour and 1 tablespoon of the sugar.
*Preheat the oven to 400Ｆ.
*On a lightly floured surface, roll out the dough to a 15-inch round; transfer to a baking sheet. *Sprinkle the almond mixture all over the dough to within 1 1/2 inches of the edge.
*Arrange the cherries on top. Fold the edge of the dough up and over the fruit.
*Brush the melted butter over the pastry border and sprinkle the remaining 2 tablespoons sugar over the whole crostata.
*Bake for 50 minutes to 1 hour, or until the crostata is deeply browned.
*Let cool on a rack for 10 minutes.
*Dip a brush into the crostata and glaze the cherries with some of their juices. Serve warm.
-serves 8-
Note: I used the recipe from "Food and Wine".
Labels: cherry crostata recipe, crostata recipe
