Cherry Pizza (Pizza di Amarene) (Mario Batali) Recipe

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Cherry Pizza (Pizza di Amarene) (Mario Batali)
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Ingredients
13
Count
Nutrition
859
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Set up a large, non-reactive bowl, a rubber spatula and a fine strainer next to the stove.
  2. In a medium bowl, combine the flour, sugar and salt. Stir to combine and whisk in the eggs until the mixture is smooth.
  3. In a large, heavy-bottomed saucepan, heat the milk until scalded. Remove the milk from heat and slowly whisk 2 cups of the hot milk into the flour and egg mixture. Return this tempered flour mixture to the saucepan with the scalded milk and cook, whisking constantly, over low heat until the mixture starts to thicken and boils, about 10 minutes.
  4. Immediately remove from heat and strain the pastry cream into a bowl, scraping out the pan with the spatula. Stir the vanilla into the strained pastry cream. Stir with the spatula to facilitate the cooling, and cover with parchment or waxed paper. Refrigerate until very cold.
  5. Meanwhile, in the bowl of a food processor, combine the flour, sugar and baking powder. Add the butter and pulse until the mixture resembles coarse crumbs. Add the eggs and pulse again until dough comes together in pieces. Turn the dough out, make into a ball and divide into 2 portions, one that's 1/3 of the total, and the other that's 2/3 of the total. Flatten each portion into a disk, wrap each in waxed paper or parchment and chill for at least 1 hour.
  6. Preheat the oven to 350 degrees.
  7. Roll the larger disk into a 16-inch circle and fit it into a buttered 10-inch tart pan with 11/2-inch sides. Allow the dough to slightly overlap on the edges.
  8. Pour the chilled pastry cream into the lined tart pan and distribute the cherry preserves in dots over the cream. Using a pastry brush, brush the crust with the beaten egg.
  9. Roll the remaining disk into a 10-inch circle and cut into 10 1-inch strips. Lay the strips across the pastry cream in a lattice pattern. Brush the lattice with the remaining egg wash and bake on a cookie sheet in the lower third of the oven for 35 minutes, turning after 20 minutes.
  10. Let cool 30 minutes before removing from tart pan and serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 858.74 Kcal (3595 kJ)
Calories from fat 334.54 Kcal
% Daily Value*
Total Fat 37.17g 57%
Cholesterol 252.85mg 84%
Sodium 1708.84mg 71%
Potassium 473.99mg 10%
Total Carbs 112.9g 38%
Sugars 40.23g 161%
Dietary Fiber 7.78g 31%
Protein 19.91g 40%
Vitamin A 0.2mg 7%
Iron 5.6mg 31%
Calcium 420.1mg 42%
Amount Per 100 g
Calories 241.51 Kcal (1011 kJ)
Calories from fat 94.09 Kcal
% Daily Value*
Total Fat 10.45g 57%
Cholesterol 71.11mg 84%
Sodium 480.59mg 71%
Potassium 133.3mg 10%
Total Carbs 31.75g 38%
Sugars 11.32g 161%
Dietary Fiber 2.19g 31%
Protein 5.6g 40%
Vitamin A 0.1mg 7%
Iron 1.6mg 31%
Calcium 118.2mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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