Crostata di Visciole – Italian cherry cake

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 100 g sugar
• 1 egg(s)
• 1 pinch of salt
• 350 g cherries
• 200 ml cherry juice
• 150 g sugar
• 2 cloves
• 1 tsp cinnamon
• 3 tbsp, leveled cornstarch
• 1 tsp lemon peel, grated
• 1 tbsp lemon juice

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

Italian cake specialty made from shortcrust pastry

Knead the flour, butter, 100g sugar, egg, and salt into a dough. Wrap the shortcrust pastry in cling film and refrigerate for 30 minutes. Meanwhile, prepare the filling. Fresh or jarred cherries can be used for the cherry pie. Pit the fresh cherries first. Then bring them to a boil in a saucepan with the cherry juice, the remaining sugar, cloves, and cinnamon. Simmer for a few minutes over medium heat, remove the cloves, and thicken with the cornstarch. Add the lemon zest and juice. Roll out 2/3 of the dough on a floured surface and place in a greased springform pan. The edges should be about 2cm high. Preheat the oven to 175°C. Pour the cherry mixture onto the dough. Cut strips from the remaining dough and arrange them in a lattice pattern on the pie. If you have any strips left over, you can place them along the edges. As an alternative to the lattice pattern, you can use your favorite cookie cutters to cut out shapes, such as large and small stars, and decorate the cake. Bake the crostata for about 40 minutes until golden brown and serve with freshly whipped cream.