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1
Prepare crostata dough: Sift 2 1/2 cups flour.
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2
Place flour, butter (minus 1 tablespoon), sugar, salt, and lemon zest in food processor.
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3
Pulse until mixture is moistened and crumbly.
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4
Add egg yolks and pulse until mixture just begins to form a ball of dough. (Crust can be mixed by hand if you do not have a food processor).
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5
Remove dough and flatten into a disk.
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6
Wrap in plastic wrap, and refrigerate for 45 minutes.
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7
Preheat oven to 350u00b0F.
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8
Unwrap dough and place it on a floured work surface.
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9
I have a little better luck rolling out the dough if I let it come back to room temperature a bit.
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10
Roll out crust into a circle about 12 inches in diameter.
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11
Transfer circle to a parchment lined baking sheet.
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12
Using a fork, prick holes in the crust about 5 or 6 times.
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13
In saucepan over low heat, warm cherry (or strawberry) jam with remaining 1 tbsp butter.
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14
Spread warm jam in a thin layer over the crust, leaving about 1 1/2 to 2 inches around the edges for a border.
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15
Spread fresh cherries over the jam.
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16
Fold the outer edges of the dough over the fruit, leaving about a 6-8 inch circle of the cherries showing in the middle.
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17
I turned the halved cherries that were visible in the middle skin side up to make the crostata look a bit more uniform.
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18
Bake until golden brown, about 30 minutes.
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19
Let cool.
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20
Dust with powdered sugar if desired, and serve.
