2 c All-purpose flour; +1 tb
1/4 c Granulated sugar
1/2 t Salt
3/4 c Unsalted butter; cold, cut into 1/4"
- dice
1 tb Butter; melted
1/2 c Ice water
2 tb Blanched almondsj very
- finely chopped
3 lb Fresh cherries; pitted
In a bowl, mix 2 cups of the flour with 1 tb of the sugar and the
salt. Add the cold butter and cut it in briefly using a pastry
blender. Add the water and stir just until the dough begins to come
together.
Gather up the dough and transfer it to a lightly floured surface.
Knead briefly until it forms a smooth, cohesive mass. Pat the dough
into a disk, wrap in plastic and refrigerate for at least 1 hour
before rolling out.
Mix the almonds with the remaining 1 tb flour and 1 tb of the sugar.
Preheat the oven to 400 F. On a lightly floured surface, roll out
the dough to a 15" round; transfer to a baking sheet. Sprinkle the
almond mixture all over the dough to within 1-1/2" of the edge.
Arrange the cherries on top. Fold the edge of the dough up and over
the fruit.
Brush the melted butter over the pastry border and sprinkle the
remaining 2 tb sugar over the whole crostata. Bake for 50 minutes
to 1 hour, or until the crostata is deeply browned. Let cool on a
rack for 10 minutes. Dip a brush into the crostata and glaze the
cherries with some of their juices. Serve warm.
