Cherry Crostata
- 1 cup all-purpose flour, plus more for rolling out pastry
- 1/2 cup whole wheat pastry flour
- 1/4 cup plus 2 tablespoons powdered sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 tablespoon chilled unsalted butter, cut into small pieces
- 4 tablespoons ice water, more if needed
- 1 pound fresh cherries, pitted and halved
- 1 tablespoon cornstarch
- 2 tablespoons orange juice
- 1/2 teaspoon orange zest
Place both flours, 2 tablespoons sugar, cinnamon and salt in a large bowl or food processor and whisk to combine or pulse to blend.
Add butter and cut in using a pastry blender, or pulse in food processor until pea-sized lumps form.
Add ice water, a tablespoon at a time, until dough just begins to come together.
Add a tablespoon or two more ice water if needed.
Gather dough and shape into a disk. Cover and refrigerate at least 30 minutes.
Meanwhile, toss cherries in a medium bowl with remaining 1/4 cup sugar, cornstarch, orange juice and orange zest.
Preheat oven to 400°F.
Roll out dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick.
Gently transfer dough to a baking sheet lined with parchment paper.
Top with cherry mixture, leaving a 2-inch border.
Fold edges of dough up over fruit, leaving most of the fruit surface exposed in the center.
Bake until crust is golden and fruit juices bubble, about 45 minutes.
Let cool 15 minutes before serving. Serve warm or at room temperature.
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- 1 cup all-purpose flour, plus more for rolling out pastry
- 1/2 cup whole wheat pastry flour
- 1/4 cup plus 2 tablespoons powdered sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 tablespoon chilled unsalted butter, cut into small pieces
- 4 tablespoons ice water, more if needed
- 1 pound fresh cherries, pitted and halved
- 1 tablespoon cornstarch
- 2 tablespoons orange juice
- 1/2 teaspoon orange zest