Fresh cherry crostata is a rustic Italian tart made with pasta frolla and a juicy fresh cherry filling. It has a buttery, crumbly crust, a classic lattice top and a soft fruit center that becomes almost creamy as it bakes.
This is a perfect summer crostata, especially when cherries are ripe, sweet and full of flavor. The filling is very simple: fresh cherries, sugar, cornstarch and lemon juice. No jam, no pastry cream, just fresh fruit wrapped in homemade Italian sweet shortcrust pastry.
For the crust, I use my basic pasta frolla recipe, but with a practical method: I roll the dough between two sheets of parchment paper before chilling it. This makes it much easier to handle, especially when making the bottom crust and the strips for the lattice top.
Jump to:
Ingredients
Prep Time: 30 Min | Chilling Time: 45 Min | Cook Time: 1 Hour 10 Min | Servings: 6
For this recipe, you need a 22 cm (9-inch) tart pan with removable bottom.
For the Pasta Frolla
- 250 g (about 2 cups) Italian “00” flour
- 100 g (½ cup) granulated sugar
- 120 g (about 1 stick) cold unsalted butter, cut into small pieces
- 1 whole medium egg, at room temperature
- 1 medium egg yolk, at room temperature
- a pinch of fine salt
- 1 teaspoon vanilla extract
For the Fresh Cherry Filling
- 500 g (about 1.1 lb) fresh cherries, pitted weight
- 70 g (about ⅓ cup) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
How to Make Fresh Cherry Crostata
Make the Pasta Frolla
Step 1) - Place the flour on a work surface and make a well in the center. Add the sugar, vanilla, salt, the eggs and the cold butter, cut into small pieces. Quickly work the ingredients with your fingertips. Knead just until the dough comes together into a smooth and compact ball. Do not overwork the dough, or the pastry will become tough instead of crumbly.
For more detailed instructions, photos and tips, see my complete pasta frolla recipe.
Step 2) - Divide the pasta frolla into two pieces, one slightly larger than the other. Roll out each piece between two sheets of parchment paper to about 4 mm thick, about ⅙ inch.
The larger piece will be used for the bottom crust, while the smaller one will be used for the lattice strips.
Place both sheets of rolled pasta frolla in the refrigerator and let them chill for at least 30 minutes. This makes the dough firmer and much easier to handle.
Make the Fresh Cherry Filling
Step 3) - Pit the cherries and cut them into pieces. If your cherries are large, cut them into quarters. If they are smaller, you can simply cut them in half.
You do not need a cherry pitter for this recipe, since the cherries are cut into pieces anyway. A small knife works well.
Place the pitted cherries in a bowl. Add the sugar, cornstarch and fresh lemon juice.
Mix well with a spoon until the cherries are evenly coated and the sugar and cornstarch are well distributed.
Assemble the Cherry Crostata
Step 4) - Butter and flour a 22 cm (9-inch) tart pan with removable bottom.
Take the larger sheet of pasta frolla from the refrigerator and place it in the tart pan. Press it gently into the bottom and sides of the pan.
Step 5) - Fold and shape the edges to create a slightly thicker border, about 1 cm. Prick the bottom with the tines of a fork.
Step 6) - Pour the cherry filling into the pasta frolla shell, including all the juices. Spread the cherries evenly, arranging them close together so the surface is smooth and full.
Place the crostata in the refrigerator while you prepare the lattice top.
Step 7) - Take the smaller sheet of pasta frolla from the refrigerator and cut it into strips about 1 cm wide. You should get about 12 to 14 strips.
Place some strips over the cherry filling.
Step 8) - Then place the remaining strips diagonally over them, forming a simple lattice pattern with small diamond shapes.
How to Bake Cherry Crostata
Step 9) - Press the ends of the strips well onto the edge of the crostata. Then use the tines of a fork to decorate and seal the border.
Place the assembled cherry crostata in the refrigerator for at least 15 minutes before baking.
Preheat the oven to 175°C (350°F), conventional oven. Place the cherry crostata on the middle rack and bake for about 20 minutes.
After 20 minutes, move the crostata to the lower part of the oven and bake for about 15 minutes. This helps the bottom crust cook well, especially because the fresh cherry filling is quite juicy.
Then move the crostata back to the middle rack and continue baking until the pastry is golden and the cherry juices have thickened into a soft, glossy filling.
The total baking time is about 1 hour and 10 minutes, but it can vary depending on your oven.
Remove the cherry crostata from the oven and let it cool at room temperature for at least 3 hours before serving. This resting time is important because the filling needs time to set.
Tips for the Best Cherry Crostata
USE RIPE BUT FIRM CHERRIES: Choose fresh cherries that are sweet, juicy and ripe, but still firm. Very soft cherries release too much liquid and can make the crostata harder to slice.
WEIGH THE CHERRIES AFTER PITTING: For this recipe, you need 500 g (about 1.1 lb) of pitted cherries. This means the cherries should be weighed after removing the pits.
CUT THE CHERRIES INTO PIECES: Since the cherries are used as a filling, you do not need a cherry pitter. You can pit them with a small knife and cut them into pieces at the same time. If the cherries are large, cut them into quarters. If they are smaller, cut them in half.
DO NOT SKIP THE CORNSTARCH: Fresh cherries release juice while baking. Cornstarch helps thicken the juices and turns them into a soft, glossy filling instead of a watery one.
CHILL THE DOUGH BEFORE ASSEMBLING: Rolling the pasta frolla between two sheets of parchment paper and chilling it before assembling the crostata makes the dough much easier to handle.
CHILL THE CROSTATA BEFORE BAKING: Once assembled, let the cherry crostata rest in the refrigerator for at least 15 minutes before baking. This helps the pasta frolla keep its shape in the oven.
BAKE UNTIL THE FILLING THICKENS: The crostata is ready when the crust is golden and the cherry juices are bubbling and thickened. The filling should look glossy, not watery.
LET IT COOL COMPLETELY: Let the cherry crostata cool at room temperature for at least 3 hours before slicing. This resting time allows the filling to set and makes the slices cleaner.
How to Store Cherry Crostata
Cherry crostata can be stored at room temperature for 1 day, covered with plastic wrap or kept under a cake dome, as long as the room is not too warm.
Since the filling is made with fresh cherries, I recommend storing any leftovers in the refrigerator after the first day. Keep the crostata covered or in an airtight container for up to 3 days.
Before serving, let it sit at room temperature for about 20 to 30 minutes. This makes the pasta frolla more fragrant and improves the texture of the filling.
You can also freeze cherry crostata, although the texture will be slightly softer after thawing. Cut it into slices, wrap them well and freeze for up to 2 months. Thaw the slices in the refrigerator, then let them come to room temperature before serving.
Variations
WITH SOUR CHERRIES: If you can find sour cherries, you can use them instead of sweet cherries. They give the crostata a more intense, slightly tart flavor. In this case, you may need to add a little more sugar, depending on how sour the cherries are.
WITH CHERRY JAM: For a quicker version, you can replace part of the fresh cherry filling with cherry jam. Spread a thin layer of jam over the pasta frolla shell, then add the fresh cherries on top. This gives the filling a richer cherry flavor and a softer texture.
WITH ALMONDS: Cherries and almonds are a classic pairing. You can add a few tablespoons of finely ground almonds to the bottom of the tart shell before adding the cherry filling. This also helps absorb some of the fruit juices while baking.
WITH OTHER SUMMER FRUIT: You can use the same recipe with other summer fruits, such as apricots, peaches, plums or mixed berries. The amount of sugar and cornstarch may vary depending on how juicy and sweet the fruit is.
More Italian Crostata Recipes to Try
If you love this fresh cherry crostata, you may also enjoy other traditional Italian tarts made with pasta frolla:
- Traditional Italian Crostata Recipe, made with a simple jam filling and a beautiful lattice top.
- Italian Fruit Tart, filled with pastry cream and topped with seasonal fruit.
- For a richer dessert, try Fresh Fig and Ricotta Tart, made with a buttery pasta frolla crust.
- Crostata di Mandorle, a delicious almond tart with a soft and fragrant filling.
Recipe Card
Fresh Cherry Crostata Recipe (Italian Cherry Tart)
Ingredients
For the Pasta Frolla
- 250 g Italian “00” flour - about 2 cups
- 100 g granulated sugar - ½ cup
- 120 g cold unsalted butter, cut into small pieces - about 1 stick
- 1 whole medium egg - at room temperature
- 1 medium egg yolk - at room temperature
- 1 pinch fine salt
- 1 teaspoon vanilla extract
For the Fresh Cherry Filling
- 500 g fresh cherries, pitted weight - about 1.1 lb
- 70 g granulated sugar - about ⅓ cup
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
Instructions
Make the Pasta Frolla
- Place the flour on a work surface and make a well in the center. Add the sugar, vanilla, salt, the eggs and the cold butter, cut into small pieces. Quickly work the ingredients with your fingertips. Knead just until the dough comes together into a smooth and compact ball. Do not overwork the dough, or the pastry will become tough instead of crumbly.For more detailed instructions, photos and tips, see my complete pasta frolla recipe.
- Divide the pasta frolla into two pieces, one slightly larger than the other. Roll out each piece between two sheets of parchment paper to about 4 mm thick, about ⅙ inch.The larger piece will be used for the bottom crust, while the smaller one will be used for the lattice strips.
- Place both sheets of rolled pasta frolla in the refrigerator and let them chill for at least 30 minutes. This makes the dough firmer and much easier to handle.
Make the Fresh Cherry Filling
- Pit the cherries and cut them into pieces. If your cherries are large, cut them into quarters. If they are smaller, you can simply cut them in half.You do not need a cherry pitter for this recipe, since the cherries are cut into pieces anyway. A small knife works well.
- Place the pitted cherries in a bowl. Add the sugar, cornstarch and fresh lemon juice.Mix well with a spoon until the cherries are evenly coated and the sugar and cornstarch are well distributed.
Assemble the Cherry Crostata
- Butter and flour a 22 cm (9-inch) tart pan with removable bottom.Take the larger sheet of pasta frolla from the refrigerator and place it in the tart pan. Press it gently into the bottom and sides of the pan.
- Fold and shape the edges to create a slightly thicker border, about 1 cm. Prick the bottom with the tines of a fork.
- Pour the cherry filling into the pasta frolla shell, including all the juices. Spread the cherries evenly, arranging them close together so the surface is smooth and full.
- Place the crostata in the refrigerator while you prepare the lattice top.
- Take the smaller sheet of pasta frolla from the refrigerator and cut it into strips about 1 cm wide. You should get about 12 to 14 strips.
- Place some strips over the cherry filling. Then place the remaining strips diagonally over them, forming a simple lattice pattern with small diamond shapes.
How to Bake Cherry Crostata
- Press the ends of the strips well onto the edge of the crostata. Then use the tines of a fork to decorate and seal the border.
- Place the assembled cherry crostata in the refrigerator for at least 15 minutes before baking.
- Preheat the oven to 175°C (350°F), conventional oven. Place the cherry crostata on the middle rack and bake for about 20 minutes.
- After 20 minutes, move the crostata to the lower part of the oven and bake for about 15 minutes. This helps the bottom crust cook well, especially because the fresh cherry filling is quite juicy.
- Then move the crostata back to the middle rack and continue baking until the pastry is golden and the cherry juices have thickened into a soft, glossy filling.The total baking time is about 1 hour and 10 minutes, but it can vary depending on your oven.
- Remove the cherry crostata from the oven and let it cool at room temperature for at least 3 hours before serving. This resting time is important because the filling needs time to set.
Leave a Reply