Every year I look forward to the beginning of summer, because my favorite fruits are finally back in season: cherries. It's hard to believe that I haven't yet got a recipe on the blog in which the cherry is the main actor. That has to be made up for immediately and for that I brought you a real Italian classic: The Crostata. Perfect as a dessert, for breakfast, for a picnic or, as usual in Italy, as a snack between meals (“snack”).
With this recipe I would also like to start a new monthly promotion on the blog: “Served up – 1 ingredient, 5 recipes”. Always on the first Sunday of the month you will find a dish with a very specific ingredient here and from four other food blogger colleagues. This time, as you can already guess, it's about cherries 🙂 Be inspired by our creations and inspire you to bake or cook!
What is a crostata?
A crostata is an Italian cake or tart made from shortcrust pastry. The best known are the sweet variants, which are filled with jam in the simplest form. But there are also savory versions. The dough is made with ingredients such as grated lemon zest or herbs.
This Italian pastry is not only a highlight in terms of taste, but also optically. The very classic variant has a dough grid on the surface from which the filling peeks out. Personally, however, I keep romping about decorating and trying out new variations. It's really fun and you get better and better with every crostata!
Today's version of mine has a filling made from fresh cherries, which give off liquid due to the previous sugaring, from which a creamy consistency is achieved in the end by bonding with starch. I'll tell you: Simply delicious and a total recommendation on my part!
Ingredients: (for a 24 tart pan)
- 300g Mehl
- 5g baking powder
- 150g sugar
- 100g cold butter
- 1 egg
- eine Jack Salz
- grated lemon peel of half an organic lemon
- 600g cherries (weight pitted)
- 100g sugar
- 2 tbsp lemon juice
- 15g starch
- Mix the flour with the baking powder. Add the finely diced butter and the remaining dough ingredients and knead quickly to form a smooth dough. Then shape it into a ball, wrap it with cling film and place in the refrigerator for 30-40 minutes.
- Meanwhile, prepare the filling. To do this, first pit the cherries and then put them in a bowl with the sugar, lemon juice and sifted starch. Mix everything well with a spoon and set aside until the tart is full.
- After the cooling time, separate a small part of the dough for decoration and leave in the refrigerator. Roll out the remaining dough on a well-floured work surface or between two layers of baking paper to about 4mm thick. Grease the tart pan well, line it up with the dough and carefully press it down. A little dough on the edge (approx – 1cm) and place the rest of the mixture in the refrigerator for the other part.
- Then prick the bottom of the crostata several times with a fork. Pour in the cherries, including all of the juice, and distribute the fruit evenly on top, so that a flat surface is created.
- Preheat the oven to 180 ° C (top and bottom heat).
- Now take the remaining shortcrust pastry out of the refrigerator, roll out the dough thinly and cut or cut out according to your own wishes to decorate the crostata. Traditionally, thin strips are cut and distributed over the surface in a grid. But you can also work with cookie cutters, as in my case, and form a chain of circles or distribute the circles as you like. It is also best to use the remaining amount of dough as a guide.
- Then bake the crostata for about 1 hour and 15 minutes (please see the baking time relatively, as this is different for each oven) and proceed as follows:
First place the tart pan in the center of the oven for 20 minutes. Then, so that the base is well baked, switch to the lowest pull-out in the oven for 15 minutes. Finally, bake in the middle drawer for about 40 minutes.
At the end of the baking time, the filling should no longer be liquid and the dough should be golden brown on the surface. See tips below.
- Let the finished crostata cool in the mold for 3-4 hours at room temperature, remove from the mold and dust with powdered sugar if desired.
- It is best to use a tart pan with a removable base. This will make it easier for you to remove the tart from the mold.
- For a vegetarian version of the dessert, you can simply replace the butter with 80ml tasteless oil.
- If the filling is still runny while baking, but the dough is already golden brown on the surface, cover the crostata with aluminum foil until the end of the baking time.
- Even if the temptation is great, you should definitely let the crostata cool down before trying, otherwise you could break it when you remove it from the mold.
If you liked this recipe and are curious what my food blogger colleagues have conjured up from the cherries, you should definitely stop by them – Worth it:
Blondies with cherries by Ines (Munich kitchen)
Cherry ice-cream from July (snacking with the strawberry queen)
Cherry cake with curd cheese and chocolate sprinkles by Caro and Tobi (foodwerk.ch)
Aunt Mathilda's cherry pie by Isabelle (ÜberSee-Mädchen)
Enjoy your meal Elena