Cherry Crostata
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 78.871 |
| Energy (kCal) | 3809.2015 |
| Carbohydrates (g) | 587.645 |
| Total fats (g) | 135.7052 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Prepare crostata dough: Sift 2 1/2 cups flour. | 2. Place flour, butter (minus 1 tablespoon), sugar, salt, and lemon zest in food processor. | 3. Pulse until mixture is moistened and crumbly. | 4. Add egg yolks and pulse until mixture just begins to form a ball of dough. (Crust can be mixed by hand if you do not have a food processor). | 5. Remove dough and flatten into a disk. | 6. Wrap in plastic wrap, and refrigerate for 45 minutes. | 7. Preheat oven to 350°F. | 8. Unwrap dough and place it on a floured work surface. | 9. I have a little better luck rolling out the dough if I let it come back to room temperature a bit. | 10. Roll out crust into a circle about 12 inches in diameter. | 11. Transfer circle to a parchment lined baking sheet. | 12. Using a fork, prick holes in the crust about 5 or 6 times. | 13. In saucepan over low heat, warm cherry (or strawberry) jam with remaining 1 tbsp butter. | 14. Spread warm jam in a thin layer over the crust, leaving about 1 1/2 to 2 inches around the edges for a border. | 15. Spread fresh cherries over the jam. | 16. Fold the outer edges of the dough over the fruit, leaving about a 6-8 inch circle of the cherries showing in the middle. | 17. I turned the halved cherries that were visible in the middle skin side up to make the crostata look a bit more uniform. | 18. Bake until golden brown, about 30 minutes. | 19. Let cool. | 20. Dust with powdered sugar if desired, and serve. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| flour | 2 1/2 | cups | 1445.7 | 316.5135 | 23.5025 | 5.609 | |
| butter | 1 | cup | chilled cut | 1368.0 | 62.856 | 42.744 | 115.2 |
| sugar | 3/4 | cup | 604.485 | 151.197 | 0.0 | 0.0 | |
| salt | 1 | pinch | - | - | - | - | |
| lemon zest | 1 | - | - | - | - | ||
| egg yolk | 3 | beaten | 164.22 | 1.8309 | 8.0886 | 13.5354 | |
| cherry jam | 1/4 | cup | - | - | - | - | |
| cherry | 1 | lb | ripe washed pitted cut sweet | 226.7965 | 55.2476 | 4.5359 | 1.3608 |
| sugar | powdered | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.