Visciole Crostata

Ingredients for 1 servings:

• 1 jar sour cherries
• 150 g sugar
• 2 cloves
• 1 stalk(s) cinnamon
• 1 tbsp flour
• 300 g flour + flour for rolling out
• 150 g sugar
• 150 g butter + butter for the mold
• tbsp milk
• 1 egg(s)
• 2 egg yolks
• 1 pinch of salt
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cherry cake

Bring the cherries to a boil with the sugar, cloves, and cinnamon stick, and simmer for about 5 minutes. Remove the cloves and cinnamon stick. Mix 1 tablespoon of flour with water to make a flour dough, then add it to the boiling cherries and bring to a boil (if it doesn’t thicken, repeat this process). Let the cherries cool. Knead the remaining ingredients into a shortcrust pastry. Roll out 2/3 of the dough and place it in a greased, floured dish. Raise a rim about 5 cm high. Spread the cherry mixture on top. Roll out the remaining dough, cut it into diamond shapes, and place it on the crostata. Bake for 30-40 minutes at 175°C.