How to make it

  • In a bowl, mix 2 cups of the flour with 1 tablespoon of the sugar and the salt.
  • Add the cold butter and cut it in briefly using a pastry blender.
  • Add the water, and stir just until the dough begins to come together.
  • Gather up the dough and transfer it to a lightly floured surface.
  • Knead briefly until it forms a smooth, cohesive mass.
  • Pat the dough into a disc shape, wrap in plastic, and refrigerate for at least 1 hour.
  • Mix the almonds with the remaining 1 Tbs of flour, and 1 Tbs of the sugar.
  • Preheat the over to 400F.
  • On a lightly floured surface, roll out the dough to a 15-inch round; transfer to a baking sheet.
  • Sprinkle the almond mixture all over the dough, to within 1 1/2 inches of the edge.
  • Arrange the cherries on top.
  • Fold the edge of the dough up and over the fruit.
  • Brush the melted butter over the pastry border, and sprinkle the remaining 2 Tbs sugar over the whole crostata.
  • Bake for 50 minutes to 1 hour, or until golden brown
  • Let cool on a rack for 10 minutes.
  • Dip a brush into the crostata and glaze the cherries with some of their juices.
  • Serve warm.

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