Sour Cherry Crostata Recipe

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Sour Cherry Crostata
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Ingredients
12
Count
Nutrition
641
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. Make pastry dough: Beat together butter and 1/3 cup sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla, beating well. Reduce speed to low and mix in flour, salt, and zest until mixture just forms a dough.
  2. Halve dough and form each half into a 5- to 6-inch disk. Wrap disks in plastic wrap and chill until firm, at least 30 minutes.
  3. Make filling: Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then add fresh or frozen cherries with any juices and sugar and simmer, stirring, until sugar is dissolved. (Cherries will exude juices.) Continue to simmer until cherries are tender but not falling apart, about 8 minutes. Stir together water and cornstarch to form a thick paste, then stir into simmering filling and boil, stirring frequently, 2 minutes. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.
  4. Assemble and bake crostata: Roll out 1 piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into a 12-inch round. Remove top sheet of paper and invert dough into tart pan. Trim overhang to 1/2 inch and fold inward, then press against side of pan to reinforce edge. Chill tart shell. Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips and slide dough, still on wax paper, onto a baking sheet. Chill strips until firm, about 5 minutes.
  5. Put a foil-lined large baking sheet in middle of oven and preheat oven to 375°F.
  6. Spread filling in chilled tart shell and arrange 5 strips 1 inch apart across filling, pressing ends onto edge of tart shell. Arrange remaining 5 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with edge of pan. Brush lattice top with reserved beaten egg and sprinkle crostata with remaining tablespoon sugar.
  7. Bake crostata in pan on baking sheet in oven until pastry is golden and filling is bubbling, about 1 hour. (If lattice and edges look too brown after 30 minutes, loosely cover with foil.) Cool crostata completely in pan on a rack, 1 1/2 to 2 hours, to allow juices to thicken.
  8. Cooks' note: ·Crostata is best the day it is made but can be made 1 day ahead and kept, covered with foil, at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 640.99 Kcal (2684 kJ)
Calories from fat 357.89 Kcal
% Daily Value*
Total Fat 39.77g 61%
Cholesterol 126.21mg 42%
Sodium 162.75mg 7%
Potassium 287.41mg 6%
Total Carbs 66.05g 22%
Sugars 32.53g 130%
Dietary Fiber 4.77g 19%
Protein 6.65g 13%
Vitamin C 3.7mg 6%
Vitamin A 0.5mg 16%
Iron 2.3mg 13%
Calcium 45mg 4%
Amount Per 100 g
Calories 214.69 Kcal (899 kJ)
Calories from fat 119.87 Kcal
% Daily Value*
Total Fat 13.32g 61%
Cholesterol 42.27mg 42%
Sodium 54.51mg 7%
Potassium 96.26mg 6%
Total Carbs 22.12g 22%
Sugars 10.89g 130%
Dietary Fiber 1.6g 19%
Protein 2.23g 13%
Vitamin C 1.2mg 6%
Vitamin A 0.2mg 16%
Iron 0.8mg 13%
Calcium 15.1mg 4%

* 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

  • 15.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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