Cherry Crostata

I made this lovely, rustic, tart-like dessert with fresh cherries from a local farm here in ri. The nice thick, lemony crust coupled with the natural sweetness of the cherries was delicious. This recipe came from the magazine la cucina italiana. Prep time includes the dough's resting time.

Steps

Prepare crostata dough: sift 2 1 / 2 cups flour.

Place flour , butter , sugar , salt , and lemon zest in food processor.

Pulse until mixture is moistened and crumbly.

Add egg yolks and pulse until mixture just begins to form a ball of dough.

Remove dough and flatten into a disk.

Wrap in plastic wrap , and refrigerate for 45 minutes.

Preheat oven to 350f.

Unwrap dough and place it on a floured work surface.

I have a little better luck rolling out the dough if i let it come back to room temperature a bit.

Roll out crust into a circle about 12 inches in diameter.

Transfer circle to a parchment lined baking sheet.

Using a fork , prick holes in the crust about 5 or 6 times.

In saucepan over low heat , warm cherry jam with remaining 1 tbsp butter.

Spread warm jam in a thin layer over the crust , leaving about 1 1 / 2 to 2 inches around the edges for a border.

Spread fresh cherries over the jam.

Fold the outer edges of the dough over the fruit , leaving about a 6-8 inch circl.

Ingredients

flour, butter, sugar, salt, lemon, zest of, egg yolks, cherry jam, sweet cherries, powdered sugar