This Fresh Cherry Crostata is the ultimate summer dessert, combining a tender, buttery shortcrust pastry with a vibrant filling of sweet, pitted cherries. The rustic free-form shape makes it easier to assemble than a traditional pie, while the addition of finely chopped almonds adds a delightful crunch and nutty depth to every bite. As it bakes, the cherries release their juices, creating a natural glaze that soaks into the crust. Perfect for serving warm with a scoop of vanilla ice cream or a dollop of whipped cream, this dessert is ideal for weekend brunches, summer picnics, or casual family dinners. It’s a simple yet elegant way to showcase fresh seasonal fruit.
Fresh Cherry Crostata
Description
This Fresh Cherry Crostata is the ultimate summer dessert, combining a tender, buttery shortcrust pastry with a vibrant filling of sweet, pitted cherries. The rustic free-form shape makes it easier to assemble than a traditional pie, while the addition of finely chopped almonds adds a delightful crunch and nutty depth to every bite. As it bakes, the cherries release their juices, creating a natural glaze that soaks into the crust. Perfect for serving warm with a scoop of vanilla ice cream or a dollop of whipped cream, this dessert is ideal for weekend brunches, summer picnics, or casual family dinners. It&# 226;ÂÂs a simple yet elegant way to showcase fresh seasonal fruit.Ingredients
Directions
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In a large bowl, mix 2 cups of the flour with 1 tablespoon of the sugar and the salt.
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Add the cold butter and cut it in briefly using a pastry blender or food processor until the mixture resembles coarse crumbs.
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Add the ice water and stir just until the dough begins to come together.
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Gather up the dough and transfer it to a lightly floured surface.
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Knead briefly until it forms a smooth, cohesive mass.
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Pat the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling out.
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Meanwhile, mix the finely chopped almonds with the remaining 1 tablespoon flour and 1 tablespoon of the sugar.
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Preheat the oven to 400ðF (200ðC).
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On a lightly floured surface, roll out the dough to a 15-inch round.
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Carefully transfer the dough to a parchment-lined baking sheet.
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Sprinkle the almond mixture all over the dough to within 1 1/2 inches of the edge.
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Arrange the pitted cherries on top of the almond layer.
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Fold the edge of the dough up and over the fruit to create a rustic border.
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Brush the melted butter over the pastry border.
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Sprinkle the remaining 2 tablespoons sugar over the whole crostata, including the cherries.
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Bake for 50 minutes to 1 hour, or until the crostata is deeply browned and the filling is bubbling.
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Let cool on a wire rack for 10 minutes.
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Dip a pastry brush into the pan juices and glaze the cherries with some of their juices for a shiny finish.
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Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 591.6kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 0.9g5%
- Cholesterol 8.6mg3%
- Sodium 2615.2mg109%
- Total Carbohydrate 117.1g40%
- Dietary Fiber 3.8g16%
- Sugars 15.5g
- Protein 16.1g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, keep the butter cold until just before using to ensure a flaky crust.
If cherries are not in season, you can substitute with frozen cherries, but thaw and drain them well to prevent a soggy crust.
The crostata can be stored at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat in a 350ðF oven for 10 minutes before serving.
For a dairy-free version, substitute the butter with a high-quality vegan baking fat.
