Sour Cherry Einkorn Crostata

September 16, 2021

Crostata is an Italian tart traditionally made with jam rather than fresh fruit. Because we use only superior quality fruit in our spreads, ... we don’t need to add sugar or preservatives to give you a product that is sweet and flavorful enough to be used alone as a filling in this recipe. For a delicious and buttery crust, the dough in this recipe is made with jovial’s All-Purpose Einkorn Flour.

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• Ingredients
• 2 cups (240 g) jovial All-Purpose Einkorn Flour, plus more for dusting
• ¼ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 large egg and 1 large egg yolk (discard remaining egg white)
• 8 tablespoons (113 g) unsalted butter, at room temperature
• ¼ cup (50 g) sugar
• Zest of ½ lemon
• 1 cup (280 g) Sour Cherry Fruit Spread

1. Instructions
2. On a clean work surface, mix the flour with the baking powder and salt with a fork and create a well in the middle of the flour.
3. In a medium bowl, place 1 egg and the egg yolk and beat with a fork. With your fingers, squeeze and work the butter into the eggs until well blended, then slowly mix in the sugar and lemon zest. Continue mixing until the butter and eggs are creamy and well incorporated.
4. Carefully pour the egg mixture into the well of the flour mixture. Start mixing in the flour by squeezing the ingredients together with your fingers. The dough will seem dry at first, but slowly a soft ball of dough will come together. Wrap the dough in plastic wrap and chill for 30 minutes.
5. Preheat the oven to 350 degrees F.
6. Lightly dust a piece of parchment paper with flour and transfer three quarters of the dough to it. Dust the top of the dough and roll it into a 10-inch circle, dusting with more flour as needed to prevent sticking. Invert the dough into an ungreased fluted 9½-inch tart pan. Push the dough from the center toward the edges to cover the entire surface of the pan. Pass over the edges of the pan with your rolling pin to cut the fluted edges in the dough. Spread the Fruit Spread onto the dough.
7. Place the remaining quarter of the dough on the parchment paper, dusting both heavily with flour. Roll the dough to an 8 x 10-inch rectangle ¼-inch thick. Use a pastry wheel to cut ¾-inch-wide strips of dough. Arrange the strips across the tart, leaving a ½-inch space between them, then rotate the pan slightly and place more strips on top at a 45-degree angle.
8. Bake for 35 to 40 minutes until the filling is bubbly and the crust is deeply golden but not browned. Let cool completely before serving.