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Categories:
pastry flour ground cornmeal brown sugar unsalted butter water kosher salt sour cream sour cherries sugar cornstarch lemon zest
Viewed: 18 - Published at: 4 years agoIngredients
- For pastry:
- 1 1/4 c all purpose flour
- 1/4 c finely ground cornmeal
- 1 tsp brown sugar
- 1 stick unsalted butter, cubed
- 3-4 tbsp water
- Kosher salt
- For filling:
- 1/4 c sour cream
- 1 3/4 lb sour cherries, pitted
- 3/4 c sugar
- 1 1/2 tbsp cornstarch
- 1 tsp lemon zest
Method
- Work together the flour, cornmeal, butter, sugar, and 1/2 teaspoon kosher salt with your hands until mostly combined with some small lumps of butter remaining. Stir in 3 tablespoons water with a fork. Press a small handful of dough together, if it looks powdery and does not come together, stir in the additional 1tablespoon of water. Transfer the dough to a sheet of plastic wrap. Using the edge of plastic, fold dough over on itself, pressing until it comes together. Form the dough into a disk, wrapped completely in the plastic and chill for 1 hour.
- Preheat oven to 425 degrees.
- Roll out the pastry dough on a well-floured surface with a floured rolling pin into a 12-inch round. Place the dough in a 10-inch pie tin. Spread the sour cream evenly over the bottom of the crust.
- Toss the cherries with the sugar and zest, then spread the fruit evenly over the dough in the tin. Fold the border of dough up and over the edge of the fruit.
- Bake the crostata until the crust is golden, the filling is bubbling, and the cherries are bubbling and slightly thickened. This will take 45 to 50 minutes.
