John Myers
Fruity Cherry Crostata
The perfect fruity cherry crostata recipe with a picture and simple step-by-step instructions.
- For the dough
- 300 g Flour
- 200 g Cold butter, cut into pieces
- 100 g Sugar
- 1 pinch Salt
- 1 Egg
- For the filling
- 350 g Cherries
- 200 ml Kirsch
- 150 g Sugar
- 1 Msp Clove powder
- 2 tbsp Food starch
- Some cold water
- 0,5 Grated zest and juice of 1/2 lemon
- 1 teaspoon Ground cinnamon
- Some flour and butter for the pan
- Knead all the ingredients for the dough well until the dough is smooth, shape it into a ball, wrap in cling film and refrigerate for 30 minutes.
- In the meantime, prepare the cherry filling. Bring the cherries, cherry juice, sugar, cinnamon and cloves to the boil and thicken with cornstarch (mix with a little water). Add the grated zest and juice of half a lemon to the cherries and stir well. Remove from heat and let cool down.
- Preheat the oven to 180 degrees. In the meantime, dust a tart pan with butter and flour. Roll out the dough and line the bottom and edge of the tart pan with it. Prick the Bosen several times with a fork. Put the cherry filling on the base and spread it on.
- Bake the crostata in the preheated oven for about 40 minutes until golden. Take the crostata out of the oven and let cool in the tin. Garnish with whipped cream and chopped almonds.
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