Crostata di Ciliegie: Cherry Tart

Total Time:
1 hr 40 min
50 min
50 min

8 to 10 servings

  • 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
  • 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.

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