Recipe

Crustata Di Frutta Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 2 months ago This Italian tart, a rich combination of crisp pastry and homemade jam, that lies somewhere between a pie and a cookie. Here, glacé cherries and a splash of kirsch add panache to store-bought jam. Prep:20m Cook:30m Servings:8	Chefelaine
	easy delicious

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Ingredients

1 1/2 cups flour

1/2 cup icing sugar

1/3 cup cold butter, cut into cubes

1 egg

1 tsp lemon juice

1 cup triple-fruit or extra-fruit red jam

1/3 cup glacé cherries, cut in half

1 tbsp kirsch (also known as Kirschwasser, is a fiery clear cherry brandy)

Directions

Stir flour with sugar.

Add butter; cut into flour with a pastry cutter until mixture resembles coarse meal with small bits of butter still visible.

Using a fork, lightly beat egg with lemon juice; stir into flour mixture.

Knead slightly to gather into a ball.

Place on a piece of plastic wrap, flatten and cover.

Refrigerate for at least half an hour or up to a day.

Preheat oven to 425ºF.

Remove pastry from refrigerator.

If hard, let sit for 15 to 30 minutes or until just beginning to soften.

Roll out pastry on a floured surface to make a 14-inch circle.

Lift and fit into 9-inch tart pan with removable bottom.

Leaving -1/2inch overhang, trim remaining pastry.

Turn overhang down into pan; press to form a double layer around sides.

Use pastry cuttings to make lattice top (tip follows).

Stir jam with cherries and kirsch; spoon evenly into tart shell.

Top with cold lattice.

Press edges firmly into double-layer pastry sides; then trim any excess.

Place tart in center of preheated oven; bake 10 minutes.

Then, without opening oven, reduce temperature to 350ºF.

Bake for 25 to 30 minutes or until pastry is golden; cool in pan on a rack.

To serve, remove ring from tart pan; garnish with a dusting of additional icing sugar.

Cut into thin wedges with a sharp chef's knife.

Tart keeps well for a day or 2 lightly covered at room temperature.

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Tip

To make lattice top, shape 8 strips of dough about 1/2-inch wide and 9-inches long.

Roll each into a thin cigarette shape of the same length.

Place 4 pieces on waxed paper or plastic wrap, spacing to fit tart top.

Weave other 4 pieces into a lattice.

Gently press down to flatten lattice and refrigerate.

To assemble tart; place filled tart close to waxed paper.

Slide both hands under paper and flip like a pancake on top of the jam.

Continue with recipe.

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Comments

momo_55grandma 1 year, 2 months ago said:
Fantastic love the flavors delicous anytime thanks

elgab89 1 year, 2 months ago said:
This is one of my favorite desserts - I usually make it with berries, so this cherry version should be extra delicious.

tsar 1 year, 2 months ago said:
A wonderful baking delight.

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