Prefect last minute recipe for any occassion. Easy,rustic crostata with any kind of fruit you have on hand. (This time with sour cherries)
Oh, how did I forget about this recipe? I made it last time around two years ago!? What the heck?! That’s waaaay too much time without crostata.
Crostata is an italian tart made with a sweet, crumbly pastry crust, jam and fruit. What could possibly be wrong about it? Nothing!
The pastry is really simple, like ridiculously easy. You just put a few basic ingredients into a food processor and beat them together. Then, while you prepare your fruit, you let the crust rest in the freezer. You roll out the pastry, fill it with jam and fruit and fold up the edges. A little milk wash and a sprinkle of sugar on the top and ready for the oven. That is it, after maximum of 45 minutes you can hold a delicious, fruity dessert in your hands.
I am sooo excited to share this recipe with you guys!!!!
This crust is THE CRUST!! I could just eat it plain. This recipe makes quite a small amount but you can easily double it. Once I made a double batch. It was enough to fill a 9.5 inch tart tin and I even had enough dough to make a lattice top, like on an apple pie. The tart form was even better because it can hold more fruit like that. But I just love how these little round shaped crostata tarts look like.
So we have an amazing crust and you can put any kind of fruit onto it. I have made before some crostata with peaches, raspberries, strawberries and apricots. But I am 100% sure they would be delicious with blueberries, blackberries or plums. Use whatever you have at home.
If you need a quick, last minute recipe this Easter, make a crostata, because everybody will love it!
Happy Easter!
P.S.: What is your favourite traditional Easter recipe?
Sour Cherry Crostata
Prep Time: 10 min. Baking Time: 30 min. Total Time: 1 hour Portions: 6-8 slices
Ingredients:
Crust:
150g butter (cold)
250g all-purpose flour
3 tablespoons or 45g granulated sugar
¼ teaspoon salt
zest of a half lemon
4-5 tablespoons ice cold water
Filling:
around 350g sour cherries (I used canned, but when it’s in season I always use fresh fruit)
3-4 tablespoons cherry jam (or any kind of jam you have on hand)
2-3 tablespoons milk (for the wash)
2-3 tablespoons granulated sugar(for sprinkling)
Directions:
In a food processor pulse the butter, flour and sugar together until it is crumbly, wet sand texture.
Add the cold water, lemon zest and salt. Pulse again until it becomes a dough.
Turn the dough out and cover it with plastic wrap. Put it in the freezer for 30 minutes.
Preheat your oven to 350F or 180C. Line a baking sheet with parchment paper.
Wash your fruit and strain it.
Roll out your dough until 1 cm or 0.4 inch thick round on a floured surface (it doesn't have to be a perfect round).
Spread the jam on top of the dough, but leave around 2 cm or 1 inch plain at the edges. Put the fruit onto it. Fold up the edges.
Wash it with milk and sprinkle it generously with sugar.
Bake it for 20 minutes, then set your oven to grill or turn the heat up to around 220C or 425F and bake it for 10 more minutes or until the edges are golden-brown. Serve it hot with ice cream or let it cool down in the fridge. Either way it is delicious.
