Italian cherry crostata

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, salt, icing sugar, baking powder and 50 g ground almonds in a bowl. Add egg, butter and 2-3 tablespoons of water. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Wash the cherries, remove the stalks and stone them. Bring 300 ml apple juice to the boil and simmer the cherries for 5-6 minutes. Stir pudding powder and 50 ml apple juice until smooth, bind cherries with it.

2. 2

   Simmer gently for about 1 minute while stirring, remove from heat and allow to cool slightly. Make a tart mould (23 cm Ø top; 21 cm Ø bottom), with lift-off base, grease and dust with flour. Wrap the dough out of the foil, roll out half of the dough round (approx. 27 cm Ø) on a floured work surface. Line the mould with it. Press down the rim and cut off any excess dough. Prick the base evenly with a fork, sprinkle with 1 tbsp. almonds. Put the compote into the mould and smooth it down. Knead the cut off dough with the rest of the dough. Roll out the dough between 2 sheets of baking paper (at least 33 cm Ø, trim if necessary). Cut out a circle (approx. 15 cm Ø) from the middle and remove. Cut a small circle with a grid cutter, pull it apart and put it in the middle of the tart. Cut the resulting ring in half.

3. 3

   almonds. Put the compote into the mould and smooth it down. Knead the cut off dough with the rest of the dough. Roll out the dough between 2 sheets of baking paper (at least 33 cm Ø, trim if necessary). Cut out a circle (approx. 15 cm Ø) from the middle and remove. Cut a small circle with a grid cutter, pull it apart and put it in the middle of the tart. Cut the resulting ring in half. Put one half on one half of the tart, fold it in a little bit wavy and press the edge a little bit. Repeat the process with the remaining half of the ring. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for about 35 minutes. Approx. 20 minutes before the end of the baking time, whisk the egg yolk with 1 tsp. water. Spread the dough of the tart with it

4. 4

   Put one half on one half of the tart, fold it in a little bit wavy and press the edge a little bit. Repeat the process with the remaining half of the ring. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for about 35 minutes. Approx. 20 minutes before the end of the baking time, whisk the egg yolk with 1 tsp. water. Spread the dough of the tart with it

5. 5

   Waiting time 15 minutes

Nutrition Facts

KCAL
280 kcal

CARBS
35 g

FATS
13 g

PROTEINS
4 g