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Cherry and almond crostata
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Cherry-filled flaky pastry for a deliciously decadent dessert.
Ingredients:
  • 80g butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 80g (2/3 cup) almond meal
  • 50g (1/3 cup) plain flour
  • 40.00 ml kirsch (cherry liqueur) or Amaretto
  • 1/2 tsp ground star anise
  • 500g frozen cherries, or fresh cherries, pitted
  • 1 egg, extra, lightly whisked
  • 20.00 ml flaked almonds
  • 17.20 gm demerara sugar
  • 125g butter, chilled, chopped
  • 225g (1 1/2 cups) plain flour
  • 80g (1/2 cup) icing sugar mixture
  • 2 egg yolks
  • 20.00 gm water, chilled
Instructions:
  • Make the pastry by combining butter, flour, and icing sugar in a food processor until it resembles fine crumbs. Add egg yolks and water, pulse until just combined. Transfer the mixture to a floured surface, knead gently until smooth. Wrap in plastic and chill in the fridge for 30 minutes.
  • Preheat your oven to 200C/180C fan forced and line a baking tray with baking paper. In a bowl, use electric beaters to cream the butter and sugar until light and fluffy. Mix in the egg until fully combined, then add the almond meal, flour, liqueur, cinnamon, and star anise. Stir everything together until well combined.
  • Roll out the pastry on a sheet of baking paper into a 35cm round shape. Spread the almond mixture over the pastry, leaving a 5cm border. Place the cherries on top of the almond mixture. Fold the pastry edges inward, pleating as you fold. Brush the pastry with the whisked egg, then sprinkle with almonds and sugar. Transfer to a baking tray and bake for 30 minutes or until the pastry is golden and cherries are tender. Allow it to cool slightly before serving warm or at room temperature.

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