Cherry and Dark Chocolate Crostata

 

This cherry and dark chocolate crostata was a nice change from what I usually make. I really liked the cherry and dark chocolate together!

I wasn’t going to buy doppio zero flour for this, so I used all-purpose flour. I used a pie plate instead of a tart pan, and since I didn’t have enough leftover dough to make a lattice top, I just cut out a few shapes and called it a day. I liked this one!


For the dough
2 cups (250 g) Italian 00 flour or all-purpose flour
½ cup (100 g) granulated sugar
1 tsp. finely grated lemon zest
1 tsp. baking powder
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
11 Tbsp. chilled lactose-free butter, cut into small pieces
1 large egg
1 large egg yolk
½ tsp. vanilla extract


For the filling and assembly
3 1/3 cups fresh or frozen sweet cherries (about 20 oz.), pitted
3 Tbsp. fresh lemon juice
2 tsp. cornstarch
1 big pinch of kosher salt
1/3 cup (67 g.) sugar, plus more for sprinkling
2 oz. dark chocolate (at least 70% cacao), coarsely chopped
1 large egg, beaten to blend


For the dough
Pulse flour, sugar, lemon zest, baking powder, and salt in a food processor to combine. Add butter and pulse until mixture is the consistency of wet sand. Add egg, egg yolk, and vanilla and pulse again to combine. The mixture should still look crumbly but hold together when squeezed in your hand. Turn out onto a surface and smash and pat into a flat disk. Wrap in plastic and chill at least 1 hour.

For the filling and assembly
Cook cherries, lemon juice, cornstarch, salt, and ⅓ cup (67 g) sugar in a medium saucepan over medium heat, stirring occasionally, until cherries have burst but still have some body and juices have thickened, 6–8 minutes. Let cool at least 15 minutes.

Place a rack in middle of oven; preheat to 350 °F. Roll out dough to about ¼" thick. Transfer to a 9” or 10” tart pan with a removable bottom; lift up dough, allowing it to slump into corners, then press lightly into pan. Trim excess so dough is flush with rim. Set extra dough aside.

Scatter chocolate across crust, then top with filling. Reroll reserved dough; cut into strips or cut out into other shapes. Use strips to make a lattice top or decorate with shapes as desired. Brush dough with egg and sprinkle with sugar. Bake until golden brown, 20–25 minutes. Let cool at least 15 minutes to let filling set. The crostata will keep, covered, for a few days at room temperature.