Cherry Crostata

Directions

1. 1
   Prepare crostata dough: Sift 2 1/2 cups flour.
2. 2
   Place flour, butter (minus 1 tablespoon), sugar, salt, and lemon zest in food processor.
3. 3
   Pulse until mixture is moistened and crumbly.
4. 4
   Add egg yolks and pulse until mixture just begins to form a ball of dough. (Crust can be mixed by hand if you do not have a food processor).
5. 5
   Remove dough and flatten into a disk.
6. 6
   Wrap in plastic wrap, and refrigerate for 45 minutes.
7. 7
   Preheat oven to 350°F.
8. 8
   Unwrap dough and place it on a floured work surface.
9. 9
   I have a little better luck rolling out the dough if I let it come back to room temperature a bit.
10. 10
    Roll out crust into a circle about 12 inches in diameter.
11. 11
    Transfer circle to a parchment lined baking sheet.
12. 12
    Using a fork, prick holes in the crust about 5 or 6 times.
13. 13
    In saucepan over low heat, warm cherry (or strawberry) jam with remaining 1 tbsp butter.
14. 14
    Spread warm jam in a thin layer over the crust, leaving about 1 1/2 to 2 inches around the edges for a border.
15. 15
    Spread fresh cherries over the jam.
16. 16
    Fold the outer edges of the dough over the fruit, leaving about a 6-8 inch circle of the cherries showing in the middle.
17. 17
    I turned the halved cherries that were visible in the middle skin side up to make the crostata look a bit more uniform.
18. 18
    Bake until golden brown, about 30 minutes.
19. 19
    Let cool.
20. 20
    Dust with powdered sugar if desired, and serve.