Sour Cherry Crostata Recipe

Name: Sour Cherry Crostata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUR CHERRY FILLING:; 3 Tablespoons Unsalted Butter, Cut Into Cubes; 5-1/4 cups Fresh Or Frozen Sour Cherries ( Not Thawed) Pitted; 3/4 cups Plus One Tablespoon Sugar; 2 Tablespoons Cold Water; 3 Tablespoons Cornstarch; FOR THE ALL-BUTTER CRUST:; 2-1/2 cups All Purpose Flour (not Unbleached); 2 teaspoons Sugar; 3/4 teaspoons Salt; 1 cup Unsalted Butter, Grated; 9 Tablespoons Ice Cold Water (you May Need 2 Or 3 Extra Tablespoons)

Servings: persons

FOR THE SOUR CHERRY FILLING:
3 Tablespoons Unsalted Butter, Cut Into Cubes
5-1/4 cups Fresh Or Frozen Sour Cherries ( Not Thawed) Pitted
3/4 cups Plus One Tablespoon Sugar
2 Tablespoons Cold Water
3 Tablespoons Cornstarch
FOR THE ALL-BUTTER CRUST:
2-1/2 cups All Purpose Flour (not Unbleached)
2 teaspoons Sugar
3/4 teaspoons Salt
1 cup Unsalted Butter, Grated
9 Tablespoons Ice Cold Water (you May Need 2 Or 3 Extra Tablespoons)

1
For the filling:
2
Heat butter in a 12-inch nonstick skillet over moderate heat until melted and the foam subsides. Then add fresh or frozen cherries with any juices and the 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.
3
In a small bowl stir together water and cornstarch to form a thick paste, then stir it into the simmering filling and boil, stirring frequently for 2 minutes. Remove from heat. Cool filling quickly by spreading it in a shallow baking pan and chilling until lukewarm, about 15 minutes.
4
For the crust:
5
Whisk together flour, sugar, and salt in a bowl. Then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with the ice water and gently stir with a fork (or pulse in food processor) until incorporated.
6
Squeeze a small handful of the dough. If it doesn't hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated. Then test again. Do not overwork the mixture, or pastry will be tough.
7
Turn out mixture onto a lightly floured surface and divide into 8 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute the fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm. This will take at least 1 hour.
8
Remove dough from the refrigerator and unwrap it. On a lightly floured sheet of parchment paper, roll the dough out to a 16 inch circle. Place rolled dough with parchment paper on a baking sheet and fold ends over to fit on sheet. Then refrigerate for 30 minutes
9
Preheat oven to 425 F.
10
After 30 minutes, take dough from refrigerator and unfold dough. Place cherry pie filling onto the crust leaving a 2 inch border around the edges of the crust. Fold crust over filling, pleating as necessary, leaving middle of pie open.
11
Bake at 425 F for 40 to 45 minutes or until crust is golden.
12
Recipe adapted from Epicurious.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE SOUR CHERRY FILLING:, 3 Tablespoons Unsalted Butter, Cut Into Cubes, 5-1/4 cups Fresh Or Frozen Sour Cherries ( Not Thawed) Pitted, 3/4 cups Plus One Tablespoon Sugar, and more.

Yes, Sour Cherry Crostata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Cherry Crostata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions