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    Cherry Crostata


    1 cup all-purpose flour, a little extra for rolling dough
    1 / 2 cup whole wheat flour for baking
    1 tablespoon cornstarch
    1 / 2 c. teaspoon ground cinnamon
    1 / 4 teaspoon fine sea salt
    1 / 4 cup + 2 tablespoons sugar, divided
    10 tablespoons cold butter, cut into small pieces
    1 pound fresh cherries, pitted and halved
    4 tablespoons ice water, more if needed

    2 tablespoons orange juice
    1 / 2 teaspoon grated orange rind

    Preparation method

    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 cold butter and cut in using a pastry blender, or pulse in food processor. 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 disc. 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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