Hi Everybody! I’m really glad to be back here on the blog! I’ve been so busy for the past few weeks with…diapers, cooking, playdates [LIFE], but I really NEED to share this Cherry Raspberry Crostata recipe while the cherry gettin’ is still good.
Pies are beautiful and impressive, but have you ever tried making a crostata/galette (pssstt, they’re basically the same thing)? A crostata is like the pie’s low maintenance, tomboy younger sister – a little under the radar and rustic, but comforting, super lovely, and totally delicious.
It’s no secret that I am obsessed with summer fruit, and if it really came down to it (it probably never will), I would say that I’m more of a pie person, than a cake person (gasp!). Opinions may differ, but the sweet, juicy, tart fruit is EVERYTHING, and right now, I never want summer to end. The combination of cherries and raspberries is SO GOOD here guys, since the cherries are so sweet, and raspberries are just tart enough to balance it all out. I add a little lemon zest and almond extract to intensify the flavors even more, which takes your crostata from basic to incredible.
A couple things about making a crostata:
- You are using pie crust dough, so the dough should be kept cold!
- Always bake your crostata on a baking sheet lined with parchment paper, or a Silpat.
- There will be leakage, it’s ok! Just be sure to gently loosen the crostata from baking sheet, using a spatula, when you remove it from the oven, while the juices are still hot. If you wait too long, the juices will cool, and stickage may be irreversable.
- If you’re wondering how to pit all those cherries, without having a spitting contest, this is the BEST Cherry (+olive!) pitter, and will save you tons of time!
I love hearing your feedback, so leave a comment below to let me know how yours turns out! And remember to tag your crostata photos with #lionsbread!
Cherry Raspberry Crostata
A beautifully flaky, rustic crostata, filled with sweet cherries and tart raspberries - the perfect summer dessert!
Ingredients
- Pastry: 1 c AP flour
- 2 T granulated sugar
- 1/2 tsp kosher salt
- 1/4 pound (1 stick) very cold unsalted butter, diced
- 2 T ice water
- Filling: 3 cups fresh, sweet cherries, pitted and halved
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp lemon zest
- 1/2 tsp almond extract
- 1/2 cup fresh raspberries
- 2 T all purpose flour
- 1 egg, beaten (for the egg wash)
- 1 T turbinado sugar
Directions
- Step 1 For the pastry, place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add the very cold butter and pulse 8-10 times. The butter should be the size of peas. With the motor running, quickly add the ice water all at once through the feed tube. Keep hitting the pulse button to just combine. Turn the dough onto a floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour, up to 3 days.
- Step 2 Preheat oven to 400*F.
- Step 3 Fold cherries and and all other filling ingredients together in a medium bowl.
- Step 4 Roll pie crust dough out to 14″ circle, and place on a baking sheet lined with parchment paper or a Silpat. Pour the fruit filling in the center of the dough, leaving a 2″ border. Gently fold edges of crust up around filling by lifting the parchment paper up, all the way around.
- Step 5 Brush the edges of the crust with the beaten egg, and sprinkle the crust with the turbinado sugar.
- Step 6 For an extra flaky crust, place the whole baking sheet with the crostata in the fridge for about 10 minutes before baking.
- Step 7 Bake for 35-40 minutes or until very golden. The filling may leak slightly, it’s OK. To avoid sticking, gently loosen the crostata with a spatula when you remove it from the oven, but let cool completely on baking sheet. Enjoy!