Name: Sour Cherry Crostata
Cook time: 1 1/2 hour
Total time: 5 hours
Yield: Makes 8 servings
Ingredients: 1 1/2 sticks (3/4 cup) unsalted butter, softened; 1/3 cup plus 1 tablespoon sugar; 1 large egg, lightly beaten; 1 teaspoon vanilla; 2 1/4 cups all-purpose flour; 1/2 teaspoon salt; 2 teaspoons finely grated fresh lemon zest; 3 tablespoons unsalted butter, cut into pieces; 5 1/4 cups fresh or frozen (not thawed) sour cherries (13/4 lb), pitted; 3/4 cup plus 1 tablespoon sugar; 2 tablespoons cold water; 3 tablespoons cornstarch; a 9- by 1-inch fluted round tart pan with removable rim

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Sour Cherry CrostataRita Maas

This beautiful tart features a pastry the Italians call pasta frolla — the texture of the dough is more like cookie dough than traditional French-style pastry. The lattice crust is surprisingly easy to make because it doesn't require weaving the strips.

Active time: 1 1/2 hr Start to finish: 5 hr

Cooks' note:

·Crostata is best the day it is made but can be made 1 day ahead and kept, covered with foil, at room temperature.

Recipe notes

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