Crostata di Ciliege
Cherry and Hazelnut [censored]
For the pastry:
7 oz (200 grams) plain white or Italian type 00 flour
Pinch of salt
5 oz (150 grams) unsalted butter
4 oz (100 grams) icing sugar
2 oz (50 grams) chopped, toasted hazelnuts
1 egg yolk
For the topping:
1/2 lb (700 grams) ripe cherries
12 oz (350 grams) mascarpone cheese
10 ml (2 teaspoons) vanilla extract
1 tablespoon (15 ml) brandy
Sift the flour and salt into a bowl and rub in the butter until the
mixture resembles fine breadcrumbs. Stir in 3 oz (75 grams) of the sugar
and the hazelnuts. Stir in the egg yolk and about 2 teaspoons (10 ml)
water and mix to form a dough. Wrap in greaseproof paper and chill in the
fridge for 30 minutes. In the meantime, stone the cherries. Pre-heat the
oven to 375 F (190 C). On a lightly floured surface, roll out the pastry
and use to line a loose-bottomed 11 inch (28 cm) flan tin. [censored] the base.
Line with greaseproof paper and weigh down with baking beans. Bake in the
oven for about 15 minutes until the sides of the pastry are crisp. Remove
the lining and beans and return to the oven for 5 minutes until the bottom
is crisp. In a large bowl, combine the mascarpone cheese with the
remaining 1 oz (25 grams) icing sugar, the cherries, vanilla extract and
brandy. Spoon into the cooked pastry case and serve. Serves 12.
"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com
Ciao-Ciao!
Adriana
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