Sour Cherry Crostata


Sour Cherry Crostata

Featuring a sweetened crust that is a cross between shortbread cookie and pie dough, this Sour Cherry Crostata is a delicious dessert for a warm summer day!

5 from 5 votes

Prep Time: 35 minutes minutes

Cook Time: 40 minutes minutes

Refrigeration Time: 1 hour hour

Total Time: 2 hours hours 15 minutes minutes

Servings: 12 servings

Calories: 304 kcal


For the Dough

2⅔ cups ½ cup tsp ½ tsp grated zest of 1 lemon ¾ cup cold 1 1 large egg yolk



For the Filling

2 cups pitted sour cherries ½ cup 2 Tbsp 1 tsp ground cardamom ½ tsp

For the Topping

1 course sugar such as sparkling or turbinado, for sprinkling on top


For the Dough

Using a food processor, add flour, sugar, baking powder, salt and lemon zest; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms. Transfer mixture into a large mixing bowl.

Using a small bowl, whisk together the egg, additional egg yolk and vanilla. Pour mixture into the bowl with the dry ingredients; stir until dough comes together in a ball.


(Note: If dough seems dry, add 1-2 teaspoons of cold water.)

Divide dough into 2 equal portions and shape each piece into a disc. Wrap each piece separately in plastic wrap; refrigerate for at least 1 hour. (Note: Dough can be made the day before and refrigerated overnight.)

For the Filling

Preheat oven to 375°F.

Using a large bowl, add cherries, sugar, flour, cinnamon and cardamom; toss until well combined. Set filling aside.

Working on a well-floured surface, roll one piece of dough into an 11” circle.

Transfer pie dough into a 9” tart pan with removeable bottom. Gently but firmly press dough into bottom and sides of pan; leave ~½” of overhang on all sides.


Fold overhang over itself against the inner sides of the pan.

Spread cherry filling evenly into the pan; set pan aside.

Working on a well-floured surface, roll remaining piece of dough into a 9” circle.

Using a pastry wheel or knife, cut dough into (10) ½” strips.

Lay half of the strips on top of the filling, leaving ~1½” in between each strip. Turn the pan a quarter-turn and repeat with the remaining strips to create a lattice pattern. (Note: If desired, feel free to weave the strips together!) Pinch edge of each strip against the dough around the sides of the pan to seal. (Note: You will likely have a little bit of pie dough leftover.


Just sprinkle it with cinnamon and sugar and bake it for a few minutes for a quick and easy snack!)

For the Topping

Using a small bowl, whisk the egg together with 1 tablespoon of water. Brush the egg wash on top of the dough. Sprinkle the tops of the dough generously with course sugar.

Bake for 40-45 minutes, or until dough is golden brown in color.

Let cool in tart pan for 10 minutes.

Remove the outer ring and let cool until warm before serving.

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