Crostata with cherries

Category: Bakery products
Kitchen: italian
Crostata with cherries

Ingredients

fresh cherries 450gr
Sahara 1/2 st
flour 300
Sahara 2 / 3st
cl oil 100gr
egg 1 PC
yolk 1 PC
lemon juice 1 PC
olive oil 2st. l
salt

Cooking method

  • Knead into a dough with flour, sugar, softened butter, olive oil, egg and half of the yolk, limo juice and a pinch of salt. Knead the dough quickly, then wrap it in cling film and refrigerate for 1 hour.
  • Remove the pits from the cherries, place the berries in a deep frying pan, add sugar and cook the cherries over low heat, shaking them, until they become jam. 15-20 minutes Cool the cage.
  • Grease a detachable baking dish with butter and sprinkle with flour. Roll out 2/3 of the dough and place in the baking pan. Pour the cherry filling into the pan and spread it over the entire pan.
  • Cut the remaining dough into strips and place them over the filling in a wire rack. Mix the remaining half of the yolk with 2 tbsp. l. water and brush the cake with this mixture. Bake the pie in an oven preheated to 180 C degrees for 40-50 minutes.
  • Put the finished pie on a platter, cool completely (about 1 hour) and serve

Note

Recipe tip
If you only have frozen cherries on hand, then it would be nice to have them already peeled (you will need a 500 g package, mostly weighing so much due to frozen water). Defrost the cherries in advance on the top shelf of the refrigerator by placing them in a colander in a bowl.

Recipe from "Grocery Book: Italian Home Cooking"

pygovka
the recipe is interesting, but in the recipe-2st. olive oil ... - not much?
Gaby
OOO, Pear, what a pie, such an attractive photo.
GruSha
That's right, it's a typo - in the recipe 2 tbsp. L. oils
kirch
Bookmarked, love cherry pies
GruSha
in the summer you will definitely have to bake :) Fresh cherries cannot be compared with ice cream!
But the cake is delicious
marina-asti
GruSha, last night I was lying with a temperature at home, waiting for my husband from work, the idea to quickly bake something sweet hit! I had to do it from what was found in the bins, as a result, frozen strawberries were used as a filling. I boiled it like a jam, separated the berries, let the liquid drain, baked with convection for 180 degrees for about 50 minutes. The only thing, I was too lazy to roll out the dough, I distributed it with my hands and I also made the stripes on top by hand.

The slice in the photo is not the cutest, but it did not affect the taste in any way, delicious)))
Today I took my husband to the office for a snack, ran to him now, took it away at the last moment to take a picture)))
Crostata with cherries

Thanks for the recipe, it's easy and simple to make. I also have a lot of gooseberries frozen, next time I'll do it!
GruSha
Marina, great option with strawberries! This dough is crumbly, delicious :)
Thanks for the photo !!!
Loya
Hello! I baked a crostat. The family really liked it. Dare at once ... It's too sweet for me: there is sugar in the dough, we prepare the cherries, there is decent sugar in it. I wanted the same beauty, but it didn't work out. Well, everything is in order. Frankly speaking, I was tormented with the dough ...: this: Tell me, what consistency should it be? I had it for 40 minutes in the refrigerator, not enough ... It rolled out in the form normally (I rolled it with a Teskomov rolling pin, very convenient), periodically stuck to the rolling pin, helped with my fingers. Second question: Should the filling cool completely? By that time I was lukewarm, the dough, apparently, melted while the top beauty was pointing. Here it is, beauty, did not want to work out. I wanted to make a mesh with a roller, whatever it is !!! I barely rolled out the strips, they stuck to the table ... In general, I danced with tambourines ...Greased with an egg, and - in the oven. When ready (the top stripes turned red and became cookies) pulled out, cooled. But the bottom layer under the wet filling was just damp ... So my household chewed (yes, they ate it!) From the mold. : girl_red: Tell me, what did I do wrong? Maybe the filling shouldn't be raw? Then it takes longer to fry, not 15-20 minutes ...
InnaVega
marina-asti, and how to prepare gooseberries for the filling? Is it necessary to prick it?
GruSha
Loya, the filling should not be hot, it should be slightly cooled. For 15 minutes of cooking, the filling will definitely not be soggy.
And I think it was necessary to add a little flour to the dough.
it is a pity that the cake did not learn, in fact, the recipe is not complicated
Loya
GruSha, I will not say that it did not work out ... I really liked the homemade taste ... Probably, I did not get pleasure from its preparation ... Well, outwardly I did not succeed in it. You have just a fantastically beautiful piece in your photo ...
GruSha
I love everything cherry too))))
Loya
If the house has the bone remover is decent , then there are no problems with cherry baked goods! : victory: And I have it!
GruSha
Agree!!!!
irula
The cake is gorgeous !!! I have been preparing it for a long time, having seen it on the site. The kids love him! Thanks for the recipe!

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