Cherry Crostata
June is a highly anticipated season for Italians. Not only does it mark good weather and the start of weekend getaways to the seaside, it is also the peak of cherry season. It is well known throughout the peninsula that some of the best Italian cherries come from Vignola, a small town located about 15 miles south of Modena in the northern region of Emilia-Romagna. The highly coveted annual festival Vignola…è Tempo di Ciliegie features markets with many tasting and special menus dedicated to cherries. One specialty not to be missed from this event is the traditional crostata di ciliegie, a delicious cherry tart. This classic dessert can be made both with fresh cherries or with a good quality cherry jam.
Serves: 8
Preheat the oven to 350°F.
In the bowl of a stand mixer equipped with the paddle attachment (or use an electric hand mixer), add the flours, baking powder, salt and butter. Mix on medium speed for 1-2 minutes. Add the lemon zest, raw cane sugar and eggs. Mix until the dough comes together as a ball. Shape the dough into a disc, wrap with plastic wrap and store in the refrigerator for 30 minutes.
Flour a work space. Butter an 11-inch (28cm) pie plate. Roll out the dough in a circle that is bigger than the pie plate then place it on the pie plate. Cut off the hanging edges then press the dough against the side of the pan to reinforce the crust. Pierce all over the bottom of the dough with a fork and evenly distribute with jam.
Roll out the remaining dough, cut into strips and create a lattice diamond shaped crust. Brush the top of the crust with the reserved egg white.
Bake for 30-40 minutes or until the top is golden brown. Serve alone or with gelato and a drizzle of aged balsamic vinegar. Buon appetito!
