Lovers of shortcrust pastry will love the crostat. Juicy cherry filling with crunchy shortbread dough. If you want the dough to soften, place the crostat in a saucepan with a lid. Preparing the cake is very simple and quick. Cherries work fresh or frozen. The cherry filling must be prepared with a starch or agar thickener. If you just put cherries with sugar on the dough, then during the baking process they will release a lot of juice and the crostat will look ugly. Delicious pastries, I recommend!
Prepare the ingredients for making Cherry Crostata.
Place the soft butter in a bowl.
Add powdered sugar.
Pour flour into a bowl.
Toss the butter, icing sugar and flour with a fork until the mixture is crumbled.
Add cold water and knead to a soft, non-sticky dough. Place it in the cold for 30 minutes.
In the meantime, prepare the cherry filling for the crostata. Place the pitted cherries in a saucepan or skillet. Add sugar to taste.
Heat the cherries with sugar and stir until the sugar dissolves. Then dissolve the starch in 2-3 tablespoons of cold water and pour into the cherries. While stirring constantly, bring the cherry filling to thicken. Chill well afterwards.
Remove the dough from the refrigerator and divide into two unequal parts. Roll out most of it and place in a baking dish. The diameter of my mold is 20 centimeters.
Place the cherry filling on top of the dough.
Roll out the second part of the dough and cut into strips 1-1.5 centimeters wide. Arrange the strips of dough over the filling in a wire rack.
Bake the krostat in the oven at 175-180 degrees for 25-30 minutes.
Crostata with cherries is ready.
Chill and slice the dessert before serving.
Categories: Diet recipes