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Fresh Cherry Crostata Recipe (Italian Cherry Tart)
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.
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.
Nutrition
Serving: 100gCalories: 490kcalCarbohydrates: 76gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 148mgPotassium: 255mgFiber: 3gSugar: 39gVitamin A: 636IUVitamin C: 8mgCalcium: 31mgIron: 2mg
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