Crustata Di Frutta Recipe

How to make it

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• 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.