Cherry Crostata
If we were asked to draw a crostata, each of us would probably choose a different color for the jam, but we would all decorate the top with the classic lattice of pastry strips. This familiar and irresistible pattern is not only centuries old and beautifully functional, but it also comes with a legend passed down through generations. It is said that the first crostata was created as a gift for the siren Partenope, to thank her for the enchanting song that filled the streets of the Gulf of Naples. The strips represented the seven principal streets of the city, mirroring the ancient layout of Neapolis.
Whether it was destined for Partenope or not, crostata was often a tribute, and being able to glimpse its content, sweet or salty, made it possible not to cut it: a very useful feature even in the case of barter, a practice that often involved long (and far from comfortable) journeys in which the “cage" architecture was indispensable to prevent the filling of fruit, meat, or cheese from moving.
We are certain that, back then, our crostata would have been the highlight of a generous trade. Beneath its inviting appearance lies the precious and irresistible contrast between the smooth creaminess of the jam and the pleasant texture of whole cherries in syrup. A gift within a gift, waiting only for you to decide who to share it with. Ideally, someone who will enjoy every bite by your side.
Preparation time: 1 hour and 30 minutes
Cooking time: 25 minutes (for a 20-cm-diameter tart)
Servings: 4-6
Ingredients
For the shortcrust pastry:
250 g of type 00 flour
125 g of butter
100 g of sugar
1 egg
For the filling:
Cherry Preserves Emilia Food Love
Cherries in syrup Emilia Food Love
To finish:
Powdered sugar
Method
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Begin by preparing the shortcrust pastry. In a bowl, combine the flour, sugar, and diced butter. Use your hands to work the mixture until it becomes sandy in texture. Add the egg and continue kneading until you have a smooth, compact, and elastic dough. Wrap the dough and let it rest in the refrigerator for about 1 hour. Then roll it out with a rolling pin to about 0.2 inch (5 mm) thick.
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Place the dough into a buttered and floured crostata pan. Gently press it into the edges with your fingers, then trim off the excess dough and prick the base with a fork to prevent it from puffing during baking. Use the remaining dough to cut strips.
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Spread a layer of Cherry Preserves over the base and distribute the Cherries in syrup evenly on top. Decorate with the pastry strips, creating the classic lattice pattern.
- Bake in a static oven at 180 °C (350 °F) for about 25 minutes.
- Let cool slightly, then generously dust with powdered sugar before serving.
Tip
Try this delicious recipe using our Apricot Preserves and Apricots in Syrup for an equally irresistible variation.
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