1. Prepare crostata dough: Sift 2 1/2 cups flour. 2. Place flour, butter (minus 1 tablespoon), sugar, salt, and lemon zest in food processor. 3. Pulse until mixture is moistened and crumbly. 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). 5. Remove dough and flatten into a disk. 6. Wrap in plastic wrap, and refrigerate for 45 minutes. 7. Preheat oven to 350°F. 8. Unwrap dough and place it on a floured work surface. 9. I have a little better luck rolling out the dough if I let it come back to room temperature a bit. 10. Roll out crust into a circle about 12 inches in diameter. 11. Transfer circle to a parchment lined baking sheet. 12. Using a fork, prick holes in the crust about 5 or 6 times. 13. In saucepan over low heat, warm cherry (or strawberry) jam with remaining 1 tbsp butter. 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. 15. Spread fresh cherries over the jam. 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. 17. I turned the halved cherries that were visible in the middle skin side up to make the crostata look a bit more uniform. 18. Bake until golden brown, about 30 minutes. 19. Let cool. 20. Dust with powdered sugar if desired, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
