Cherry Crostata

Recipes from 7/15/17 by Chef Michelle Bernstein: Here Comes


1 pound cherries, pitted (You can mix into some of your favorite stone fruit if desired.  Just use 1 pound total fruit.)

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice

Zest of 1 lime

Zest of 1 orange

3 tablespoons cornstarch

½ cup granulated sugar

1 pinch salt

1 teaspoon vanilla extract

1 pie dough, recipe below

Powdered sugar, for dusting

Whipped cream or ice cream, for serving


Crostata Dough

1 cup AP flour

2 tablespoons granulated sugar

¼ teaspoon salt

1 stick cold butter, diced small

2 tablespoons ice water


Place the flour, sugar, salt and butter into a food processor fitted with the blade attachment.  Pulse until the butter is broken up into pea-sized amounts.  Adding the water, a tablespoon at a time, pulse just until the dough comes together.  Turn out onto the counter and form into a disk.  Wrap tightly in plastic and place into the refrigerator for 1-2 hours to chill.


Line a sheet tray with parchment paper or a Silpat.  Dust your work surface with a little flour to prevent sticking.  Roll out your dough to a 10-11 inch circle. Transfer the dough to the prepared sheet tray.  Chill until ready to use.


In a large bowl, mix together the fruit with the citrus juices and zest, cornstarch, sugar, salt and vanilla extract until everything is well combined.  Place the fruit filling into the center of the dough, leaving about a 2-inch border all around.  Fold the edges of dough up to, and over the fruit, all around the center to seal in the fruit.  Brush with egg-wash, if desired.  Bake at 450˚F for 25 minutes.


Remove and allow to cool for 10-15 minutes.  Dust with powdered sugar.  Serve warm or room temperature with whipped cream or ice cream, if desired.