Holidays at the Jungle
Tart Cherry Crostata
Ingredients (pie crust)
1½ cups all-purpose flour
2 tablespoons sugar
Zest of ½ lemon, optional
¼ teaspoon salt
9 tablespoons cold unsalted butter, cut into ½ inch pieces
4 tablespoons ice water
1 (10-ounce) jar Michigan Red Tart Cherry preserves, or your favorite flavor
¼ cup sliced almonds, toasted (optional)
Directions (pie crust)
Combine flour, sugar, lemon zest and salt in food processor and pulse to combine.
Add butter and pulse about 10 times, until mixture resembles coarse meal with some pea-sized pieces of butter.
Pulse in ice water, 1 tablespoon at a time, just until moist clumps form.
Gather dough into a ball and flatten into a disk.
Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
Roll out for a single crust 9-inch pie.
Prepare pie crust with above instructions.
Preheat oven to 400°F.
Have ready a baking sheet and parchment paper.
Lightly flour parchment paper and roll dough into an 11-circle.
Spread preserves over dough, leaving a 2-inch border. Fold and pleat dough border over preserves to form an 8-inch circle.
Transfer crostada on the parchment paper to baking sheet.
Bake until crust is golden and preserves are bubbly, 30-40 minutes.
Cool completely on a rack.
Sprinkle with almonds before serving.