“Crostata di ciliegie e noci” recipe – Sour black cherry jam and walnuts tart.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Walnuts and cherry jam: it’s seventh Heaven!

This is the very first cake I have memory of. My mum used to make it quite often as it is so easy and simple that it is almost a no-brainer…

Normal cherry jam works as well, but “amarene” as we call sour black cherries in Italian, really moves it another level!

As you can see, for this recipe I have been using a disk of dough I made in advance and frozen.

This is easier, quicker and even better tasting as the pastry will be even more flaky!

Related posts:

“Pasta frolla” – Pastry dough.

Total Cost: UK/£ 14.53*

Cost/portion: UK/£ 3.63*

Utensils you will need


One rolling pin
Baking greaseproof paper
One kneading board
One sieve
One scraper
Cling film or freezer bags
One brush
One 24cm large baking mold
One spreading blade
One silicon spatula
One spoon
One extendable roller cutter
One sharp chef knife

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

av_post_00121_crostata-ciliege-e-noci_sequence2

Recipe Rating

  • (1 Rating)

Ingredients

  • For about 750gr of pastry dough

  • Egg yolks - 55gr

  • Unwaxed Lemon zest - 2gr (about 2 medium lemons)

  • Vanilla pulp - 1gr (from one vanilla pod, or 1.5ts of vanilla essence)

  • Butter - 210gr

  • Plain weak flour - 345gr (9% proteins)

  • Icing sugar - 145gr

  • Salt - 1 smidgen

  • Butter - 15gr (for brushing the mold)

  • Plain flour - 40gr (for dusting the mold)

  • For the filling

  • Sour black cherry jam - 600gr

  • Walnuts kernels - 100gr

Instructions

  • 1.
    Make the pastry dough and rest it in the fridge.

    • Egg yolks - 55gr
    • Unwaxed Lemon zest - 2gr (about 2 medium lemons)
    • Vanilla pulp - 1gr (from one vanilla pod, or 1.5ts of vanilla essence)
    • Butter - 210gr
    • Plain weak flour - 345gr (9% proteins)
    • Icing sugar - 145gr
    • Salt - 1 smidgen

      Separate the egg yolks from the whites, grate the lemon zest and collect the pulp of half of a vanilla pod (pic. 1 - 2).
      Wrap the butter into a baking paper sheet and beat it with the rolling pin to obtain a plastic paste (pic. 3).
      Sieve the plain flour onto the kneading board, then make a very large well in it, leaving its centre empty. Place the icing sugar in the centre of the well and make a cavity at the centre to fill it with the egg yolks, the lemon zest, the vanilla, the salt and the butter paste (pic. 4).
      Mix the central ingredients into a smooth and even paste (pic. 5), then collect the flour from the sides and mix each handful with the butter paste with a delicate but quick friction movement. Do not squeeze too hard: you need to create a sandy and crumbly mixture first (pic. 6).
      Now you need to be quick and to put together the dough kneading it as little as possible: this way, the butter will not get melted by the heat of your hands and the gluten formed by the four’s and yolk’s proteins will not be stressed.
      Collect the lumps and knead them together into a loaf. If small crumbs are left aside or some dough is sticking to the board, scrape it and place it in the middle of the loaf (pic. 7).
      Fold it a couple of times so they will be perfectly incorporated.
      At the end, the dough must be smooth and shiny, plastic but not elastic: if u press it with your finger tip, it doesn’t come back as it happens in bread dough kneading (pic. 8).
      Flatten the dough into a 2cm thick disc, thoroughly wrap it in cling film, or put it into a sealing bag and in the fridge for 20 to 30 minutes: the butter needs to chill and harden (pic. 9).

  • 2.
    Dust the baking tin.

    • Butter - 15gr (for brushing the mold)
    • Plain flour - 40gr (for dusting the mold)

      Using a microwave oven, melt about 15gr of butter and brush the mold with it. The butter must be spread very accurately (pic. 1).
      Put a spoonful of plain flour into the mold and shake it so to evenly dust the whole tin. Shake off the excess out (pic. 2 - 3).
      Turn on the oven, set it to 170ºC and let it come to temperature.

  • 3.
    Roll out the pastry dough and mould it.

    • The rested pastry dough

      Lightly dust the kneading board and arrange the rested dough on it. If you are using frozen pastry dough, as I am doing here, give it time to defrost gradually at room temperature, but start working on it when it is still chill ((pic. 1).
      Shape it into a fairly regular disk first, then start rolling it out into a regular shape (pic. 2 - 3).
      It needs to be 5mm thick.
      Check if it the sheet is large enough for the mold and its edges (pic. 4).
      Roll the dough around the rolling pin, so you can easily move it over the mold and lay it out (pic. 5 - 6).
      Press the dough along the vertical edges and the bottom rim (pic. 7 - 8).
      It must adhere perfectly. Use a chef knife to even out the top edge of the tart (pic. 9).
      Collect all the trimmings, which should be about 300gr in the whole: you will use them to make the decoration on top.
      With a fork, pierce the base of the tart at regular intervals: this will prevent it from creating a bubble while baking and ruin the tart (pic. 10).

  • 4.
    Fill the tart.

    • Sour black cherry jam - 600gr
    • Walnuts kernels - 100gr

      Fill the tart with 600gr of sour black cherry jam: make sure to leave a rim of half an inch (pic. 1).
      Arrange the walnuts kernels on top of the jam (pic. 2).

  • 5.
    Shape the lattice top with the pastry.

    • The left over pastry

      Quickly work again the left over pastry dough and flatten it into a rough disk (pic 1 - 2).
      Roll it out again into a 5mm thick sheet, the cut it into regular strips, possibly using an extendable roller cutter (pic 3).
      Arrange the strips on top of the tart into a nice lattice (pic 4).
      Since the gluten formation in the dough has not been allowed to make it crumbly and flaky, it will be quite difficult to work those strips. It would be a good idea to help yourself with a spreading blade to prevent them from breaking.
      Finish the edges cutting off any excess: pastry dough can’t be cut precisely after being baked, so make sure the tart looks good before going into the oven (pic 5).
      Bake into the pre-heated oven for 20 to 25 minutes at 170ºC.
      Chill completely before cutting and serving. Dust with icing sugar for decoration.

Instructions

  • 1.
    Make the pastry dough and rest it in the fridge.

    • Egg yolks - 55gr
    • Unwaxed Lemon zest - 2gr (about 2 medium lemons)
    • Vanilla pulp - 1gr (from one vanilla pod, or 1.5ts of vanilla essence)
    • Butter - 210gr
    • Plain weak flour - 345gr (9% proteins)
    • Icing sugar - 145gr
    • Salt - 1 smidgen

      Separate the egg yolks from the whites, grate the lemon zest and collect the pulp of half of a vanilla pod (pic. 1 - 2).
      Wrap the butter into a baking paper sheet and beat it with the rolling pin to obtain a plastic paste (pic. 3).
      Sieve the plain flour onto the kneading board, then make a very large well in it, leaving its centre empty. Place the icing sugar in the centre of the well and make a cavity at the centre to fill it with the egg yolks, the lemon zest, the vanilla, the salt and the butter paste (pic. 4).
      Mix the central ingredients into a smooth and even paste (pic. 5), then collect the flour from the sides and mix each handful with the butter paste with a delicate but quick friction movement. Do not squeeze too hard: you need to create a sandy and crumbly mixture first (pic. 6).
      Now you need to be quick and to put together the dough kneading it as little as possible: this way, the butter will not get melted by the heat of your hands and the gluten formed by the four’s and yolk’s proteins will not be stressed.
      Collect the lumps and knead them together into a loaf. If small crumbs are left aside or some dough is sticking to the board, scrape it and place it in the middle of the loaf (pic. 7).
      Fold it a couple of times so they will be perfectly incorporated.
      At the end, the dough must be smooth and shiny, plastic but not elastic: if u press it with your finger tip, it doesn’t come back as it happens in bread dough kneading (pic. 8).
      Flatten the dough into a 2cm thick disc, thoroughly wrap it in cling film, or put it into a sealing bag and in the fridge for 20 to 30 minutes: the butter needs to chill and harden (pic. 9).

  • 2.
    Dust the baking tin.

    • Butter - 15gr (for brushing the mold)
    • Plain flour - 40gr (for dusting the mold)

      Using a microwave oven, melt about 15gr of butter and brush the mold with it. The butter must be spread very accurately (pic. 1).
      Put a spoonful of plain flour into the mold and shake it so to evenly dust the whole tin. Shake off the excess out (pic. 2 - 3).
      Turn on the oven, set it to 170ºC and let it come to temperature.

  • 3.
    Roll out the pastry dough and mould it.

    • The rested pastry dough

      Lightly dust the kneading board and arrange the rested dough on it. If you are using frozen pastry dough, as I am doing here, give it time to defrost gradually at room temperature, but start working on it when it is still chill ((pic. 1).
      Shape it into a fairly regular disk first, then start rolling it out into a regular shape (pic. 2 - 3).
      It needs to be 5mm thick.
      Check if it the sheet is large enough for the mold and its edges (pic. 4).
      Roll the dough around the rolling pin, so you can easily move it over the mold and lay it out (pic. 5 - 6).
      Press the dough along the vertical edges and the bottom rim (pic. 7 - 8).
      It must adhere perfectly. Use a chef knife to even out the top edge of the tart (pic. 9).
      Collect all the trimmings, which should be about 300gr in the whole: you will use them to make the decoration on top.
      With a fork, pierce the base of the tart at regular intervals: this will prevent it from creating a bubble while baking and ruin the tart (pic. 10).

  • 4.
    Fill the tart.

    • Sour black cherry jam - 600gr
    • Walnuts kernels - 100gr

      Fill the tart with 600gr of sour black cherry jam: make sure to leave a rim of half an inch (pic. 1).
      Arrange the walnuts kernels on top of the jam (pic. 2).

  • 5.
    Shape the lattice top with the pastry.

    • The left over pastry

      Quickly work again the left over pastry dough and flatten it into a rough disk (pic 1 - 2).
      Roll it out again into a 5mm thick sheet, the cut it into regular strips, possibly using an extendable roller cutter (pic 3).
      Arrange the strips on top of the tart into a nice lattice (pic 4).
      Since the gluten formation in the dough has not been allowed to make it crumbly and flaky, it will be quite difficult to work those strips. It would be a good idea to help yourself with a spreading blade to prevent them from breaking.
      Finish the edges cutting off any excess: pastry dough can’t be cut precisely after being baked, so make sure the tart looks good before going into the oven (pic 5).
      Bake into the pre-heated oven for 20 to 25 minutes at 170ºC.
      Chill completely before cutting and serving. Dust with icing sugar for decoration.

Rate this recipe

  • 1 People Rated This Recipe

  • Average Rating

    (5 / 5)

No comments yet.

Hi Reader, thanks for sharing your thoughts with us!

Be Social

Related Posts

  • Servings : 4
  • Cook Time : 30 Min
AV_POST_RECIPE_00116_FEATURED
  • Servings : 4
  • Cook Time : 25 Min
"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe
  • Servings : 4
  • Cook Time : 12 Min
"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe
  • Servings : 5
  • Cook Time : 10 Min
"Balanzoni: green ravioli with butter and sage" recipe - "Balanzoni al Burro e Salvia"
  • Servings : 6
  • Cook Time : 180 Min
"Bolognese Ragù with Green Tagliatelle" recipe
  • Servings : 5
  • Cook Time : 50 Min
"Gratinèed Gnudi with Spicy Tomato Sauce" recipe - Gnudi al Pomodoro Gratinati
  • Servings : 3
  • Cook Time : 12 Min
  • Servings : 4
  • Cook Time : 15 Min
"Spaghetti and Potatoes" recipe - Spaghetti con le patate
  • Servings : 4
  • Cook Time : 60 Min
"Gnocchi in Gold and Butter sauce" recipe
  • Servings : 4
  • Cook Time : 35 Min
"Risotto with dried Porcini Mushrooms" recipe
  • Servings : 3
  • Cook Time : 65 Min
"Veal Ossibuchi Milanese" recipe
  • Servings : 4
  • Cook Time : 65 Min
"Chicken alla Marengo" recipe by Artusi - "Pollo alla Marengo"
  • Servings : 4
  • Cook Time : 10 Min
"Chicken Breasts with Olives and Cream" recipe - "Petto di Pollo con Panna e Olive"
  • Servings : 4
  • Cook Time : 15 Min
"Penne in Cardinal Sauce" recipe - "Penne alla Cardinale"
  • Servings : 5
  • Cook Time : 50 Min
"Rice and Peas" recipe - "Risi e Bisi"
  • Servings : 3
  • Cook Time : 50 Min
Spicy veal stew with white rice
  • Servings : 4
  • Cook Time : 8 Min
Eggs and vinegar sauce - Toc' di ûs e asêt
%d bloggers like this: