Serves 6; Recipe By Courtney McDonald
For the pastry dough:
-2 cups flour
-1/2 tsp. salt
-1/2 tsp orange zest
-3 sticks (1 ½ cups) unsalted butter, diced and chilled
-1/3-1/2 cup heavy cream, cold
For the filling:
-4 pints fresh cherries, halved and pitted
-1/4 cup sugar
-pinch of salt
-1 tsp. cornstarch
-1 Tbsp. Kirsch or spiced rum (optional)
For the topping:
-1 8-oz. container crème fraiche or sour cream
-2 Tbsp. honey
In the bowl of a food processor, pulse the flour, salt and orange zest until combined. Add half of the chilled butter and pulse until flour mixture resembles coarse cornmeal. Add the remaining butter and pulse to pea-sized pieces.
Transfer the mixture to a mixing bowl and stir in the cream until dough just comes together. Scrape the dough onto a work surface lined with parchment paper and knead just enough for the dough to form a loose ball. Don’t overwork the dough or it will become tough. Press into a flat circle and refrigerate at least 20 minutes, covered.
Preheat oven to 425 F.
Remove the dough from the refrigerator and roll into a large circle, about ¼ inch thick. Slide the dough onto a baking sheet with the parchment still underneath and refrigerate another 30 minutes.
In a small mixing bowl, mix the cherries with the sugar, salt, cornstarch and liquor, if using. When the pastry dough has finished resting, spoon the cherry mixture into the center of the dough circle. Spread evenly to about an inch and a half from the edge. Gently fold the edges of the dough over the cherry mixture to contain the filling. Bake the
crostata in the preheated oven until crust is evenly browned and the cherry filling is bubbling, about 45 minutes.
In a small mixing bowl, whisk together the crème fraiche and honey. Cut the crostata into 6-8 slices, divide among serving plates, and spoon a little of the crème fraiche over each slice. Serve immediately!