Crostata di Ciliegie: Cherry Tart

TOTAL TIME: 1 hr 40 min
Prep: 50 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 8 to 10 servings
LEVEL:

ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup superfine sugar
  • Pinch fine sea salt
  • 1 lemon, zested
  • 2 sticks chilled sweet butter, cut into 1/2-inch pieces
  • 3 egg yolks
  • 1/4 cup cold vin santo, plus a bottle for your friends
  • 2 cups red cherry jam
  • 2 or 3 turns of the peppermill
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Pulse the flour, sugar, salt and zest 2 or 3 times in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture resembles coarse crumbs.

      In a separate bowl, beat the egg yolks together with the cold vin santo. With the machine running, add the egg/sherry mixture to the dough through the feed tube. Process 5 to 6 seconds or until the mass combines and leaves the sides of the bowl. Permit the pastry to rest fir 30 minutes rest, wrapped securely in plastic, in a cool place.

      Thin the cherry jam a bit with a little hot water, stirring well to combine. Add a few grindings of pepper to heighten the flavor of the cherries and stir again. Set aside.

      Preheat the oven to 425 degrees F. Roll out the dough in a free-form circle of about 12 inches, and transfer it to a buttered baking sheet or a sheet lined with parchment. Leaving a 2-inch border uncovered, spread the cherry mixture over the dough, folding, pleating, and tucking the border of the dough up over the fruit.

      Bake the tart for 20 to 25 minutes, or until the pastry is deeply golden and the fruit is glossy. Cool on a rack for several minutes and serve warm with a glass of the vin santo.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Simply Laura

      Get Cooking Channel on your TV.