Classic Italian Cherry Crostata
A Sweet Italian Breakfast Tart Perfect For Sharing
Servings: 10 slices
Calories: 400kcal
Equipment
- Pie Pan
- Rolling Pin
- Stand Mixer or Hand Mixer
- Pastry Brush
- Lemon Zester
Ingredients
- 2 sticks Butter - chilled
- 2 Eggs
- 1 ¾ cups Powdered sugar
- 13 oz Jar of Bonne Maman cherry preserve
- 3 ¾ cups Flour
- 1 Zest from one lemon
- ⅛ cups Milk
Instructions
- Let your butter and eggs sit out for 5 mins while you gather up all other ingredients and tools, and get them out on the counter.
- Cut your sticks of cold butter into tablespoon size slices. Add your flour to the mixer, and fold in both sticks of butter.
- Turn the mixer on low, and turn on and off every 7-10 seconds to keep the butter from getting overheated. Continue until it's fully incorporated, until mixture has a sandy texture.
- Lightly whip two eggs, and add to mixer. Stir slowly, and add in the powdered sugar a little at a time. Next, add in lemon zest. Stop when the mixture is mostly smooth, and becomes firm.
- Move to dough out to table and gently knead for a few minutes until it's smooth and totally combined. Form the dough into a round ball, and cover with plastic wrap. Place in the fridge to chill for one hour.
Step 2: Fill Your Pie Pan
- Take out your dough from the fridge, and let rest on the counter for a few minutes.
- Start rolling out your crust to a round sheet, until about 1/3rd inch thick. I use cling film to keep it from sticking to my surfaces, but your can use flour as well.
- Make sure your crusts extends out well past the diameter of your pie pan. This will help you make sure you have enough remaining crust for the topping.
- Fill your pie pan with the dough. I usually flip or drape it into the base of the dish, and press down firmly around the side.
- Roll your rolling pin across the top of your pan edges to remove all that extra crust.
- Use a fork to puncture small holes in the crust, across the bottom and the sides of your pie pan.
- Fill the crust with your jam, and spread evenly to the edges
Step 3: Top Your Crostata
- Roll your remaining crust into a ball, and then roll out into a round sheet with your rolling pin. Aim for the interior dimensions of your pie pan, because these need to reach the rim.
- Cut your crust into 10 strips with equal thickness. (I use a pizza cutter, but you as pastry cutter of a non serrated knife.)
- Drape the strips across your crust. Place five across in a single layer, spaced evenly apart. Next, run five strips in the other direction across the top of your pan.
- Trim the excess from the strips, and press firmly where they reach the edges of your pan.
- Use a silicone pastry brush whole milk (or your finger) to lightly brush whole milk across the top of your crust.
Step 4: Bake!
- Bake your Crostata in the fridge for 50 -60 minutes at 340 degrees Fahrenheit. Remove from oven when the crostata has a soft golden color and slightly brown at the edges.
Notes
Check the oven after 25 minutes. If it's browning faster than you'd like, use a crust cover, or make an aluminum foil shield.
If your crostata is bubbling up, don't worry. Just poke again with a fork in the area, and it'll go right back down.
If you have a little extra dough left over, make mini tarts with your favorite filling. I like to use excess to make 2-4 extra nutella "crostatine" (small crostatas) I line a muffin tin with the dough, fill with nutella, and bake for 10-12 minutes until the edges are golden.