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Cherry and almond crostata

Fold the rich, crumbly pastry over whole cherries for a decadent dessert.

0:50

To prep

 0:30

To cook

 17

Ingredients

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Difficulty

 8

Servings

 0

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Cherry and almond crostata

Taste Magazine - August 2014 , Page 100
Recipe by Sarah Hobbs

Photography by Al Richardson

  • Ingredients
  • Nutrition

Pastry

Energy
2347kJ 		Fat saturated
14.40g
Fat Total
28.80g 		Carbohydrate sugars
20.70g
Carbohydrate Total
66.70g 		Dietary Fibre
2.80g
Protein
8.30g 		Cholesterol
148.00mg
Sodium
177.00mg

All nutrition values are per serve.

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  • Method
  1. Step 1

    For the pastry, place the butter, flour and icing sugar in a food processor and process until mixture resembles fine crumbs. Add egg yolks and water and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

  2. Step 2

    Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Use electric beaters to beat the butter and sugar in a bowl until light and fluffy. Add the egg and beat until combined. Add the almond meal, flour, liqueur, cinnamon and star anise. Stir to combine.

  3. Step 3

    Roll pastry out on a piece of baking paper to make a 35cm round. Spread almond mixture over the pastry, leaving a 5cm border. Arrange the cherries over the almond mixture. Fold the pastry edges in, pleating as you go. Brush pastry with the whisked egg. Sprinkle with the almonds and sugar. Place on a baking tray. Bake for 30 minutes or until the pastry is golden and cherries are tender. Set aside to cool slightly. Serve warm or at room temperature.

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