Cherry Crostata: A Sweet Italian Delight
Crostata di visciole, or cherry crostata, is a quintessential Italian dessert that brings together a buttery, rich pastry base and a tangy, sweet cherry filling. This pie-like treat is perfect for gatherings or a special homemade dessert. Its delicate yet bold flavors of sour cherries, complemented by a cherry jam filling and a citrusy twist from lemon zest, make it irresistible. This recipe combines a homemade shortcrust pastry with a gorgeous cherry topping, offering a wonderful balance between the crunchy pastry and the lush fruit filling.
Recipe Overview
- Cuisine: Italian
- Category: Desserts
- Servings: 10
- Preparation Time: 30 minutes
- Cooking Time: 50 minutes
- Total Time: 2 hours (including chilling time)
- Difficulty: Intermediate
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 190g |
| Powdered sugar | 150g |
| Butter (cold) | 115g |
| Egg yolks | 60g |
| Pinch of salt | 1 pinch |
| Lemon zest | 1 lemon |
| Sour cherries (pitted) | 1kg |
| Cherry jam | 350g |
| Brown sugar | 100g |
| Lemon zest (for garnish) | 1 lemon |
Instructions
-
Prepare the Pastry Base:
- Start by preparing the shortcrust pastry. In a food processor, blend the flour, powdered sugar, and a pinch of salt until well combined.
- Add cold butter, cut into small cubes, and pulse until the mixture resembles coarse crumbs (like breadcrumbs).
- Add the egg yolks and lemon zest, then pulse again until the dough starts to come together. Be careful not to overwork the dough.
- Turn the dough out onto a clean surface and knead briefly to bring it together into a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to rest.
-
Cook the Cherries:
- While the dough rests, pit the sour cherries (you can also use frozen cherries if fresh are unavailable).
- Place the cherries and brown sugar in a wide pan over medium heat. Cook for about 20 minutes, allowing the cherries to release their juices and cook down until the liquid is nearly evaporated.
- Once thickened, remove from the heat and let the mixture cool.
-
Prepare the Tart Pan:
- Preheat your oven to 180°C (350°F) for static heat or 160°C (325°F) for fan-assisted ovens.
- Lightly butter a 27 cm (10.5-inch) tart pan. Use a pastry brush to coat the bottom and sides evenly.
-
Roll Out the Dough:
- After the dough has chilled, place it on a lightly floured surface. Roll it out into a circle about 1/2 cm thick.
- Carefully lift the rolled dough with the help of a rolling pin and fit it into the tart pan. Gently press the dough along the bottom and up the sides of the pan.
- Trim any excess dough, and use it to create decorative edges or lattice strips if desired. Press the dough slightly with your fingers to ensure it sticks to the pan.
-
Assemble the Crostata:
- Spread a generous layer of cherry jam evenly over the base of the tart.
- Spoon the cooled cherry filling on top of the jam. Spread it evenly, ensuring the cherries are well distributed across the surface.
- Garnish with the zest of one lemon, grated finely, for a burst of citrus flavor.
-
Bake the Crostata:
- Place the crostata into the preheated oven. Bake for 50 minutes at 180°C (350°F) for static ovens, or 40-45 minutes for fan-assisted ovens, until the crust is golden brown, and the filling is bubbling.
- If the crust begins to brown too quickly, cover the edges with foil and continue baking until fully cooked.
-
Let it Cool:
- Once baked, remove the crostata from the oven and let it cool completely on a wire rack.
- Once cooled, you can serve it as is or dust it with powdered sugar for an extra touch of sweetness.
-
Serve:
- Slice your crostata into generous wedges and serve. It pairs wonderfully with a cup of coffee or a glass of dessert wine. You can also garnish with fresh mint leaves for a pop of color.
Serving Suggestions
The Crostata di Visciole can be served either as a dessert after a hearty meal or as an afternoon treat with coffee or tea. If you’re looking for a more decadent dessert, serve with a dollop of whipped cream or a scoop of vanilla ice cream. The tart and sweet contrast of the cherries and the rich buttery pastry makes it perfect for any occasion, from family gatherings to special celebrations.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 375 kcal |
| Protein | 4g |
| Carbohydrates | 48g |
| Sugars | 32g |
| Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 85mg |
| Fiber | 2g |
| Sodium | 100mg |
| Potassium | 100mg |
Tips & Variations:
- Lattice Topping: For a traditional look, you can use the excess dough to create a lattice design on top of the crostata before baking.
- Fruit Variations: While this recipe uses sour cherries, feel free to substitute with fresh sweet cherries, apricots, or even a mix of berries for different seasonal flavors.
- Make it Vegan: Substitute the butter with plant-based butter and replace the egg yolks with a flaxseed or chia seed egg alternative.
This Crostata di Visciole offers the perfect balance of flavors, from the tanginess of the cherries to the sweetness of the jam and the richness of the buttery shortcrust. Whether enjoyed as an elegant after-dinner treat or as a sweet snack with afternoon tea, it will surely delight everyone at the table. Enjoy this delicious slice of Italian tradition!
