This Cherry Crostata features a sweetened crust that's a perfect mix of shortbread and pie dough—ideal for a warm summer day. A classic Italian dessert, it has a crisp, buttery crust with a sweet, fruity filling that pairs wonderfully with coffee or hot chocolate.
Whether you call it an Italian tart, homemade crostata, or sweet Italian tart, one thing's for sure—it's a simple, satisfying bake that adds a touch of Italy to your kitchen.
If you like my summer plum crumble with almond streusel or these easy cranberry crumble bars, you’ll love this cherry crostata. It has a soft crust that’s easy to make, just like my simple & moist apple cake recipe, but with a classic lattice top. No special pan is needed—just lots of juicy cherries in a simple, rustic dessert that’s great for any occasion, from brunch to dinner.
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💭 Expert Tip
For the crispiest crostata dough, keep the butter cold and work quickly when mixing the ingredients. Chilling the dough before rolling helps keep that perfect texture!
💗 Why You’ll Love This Recipe
- Made with simple ingredients.
- Perfect balance of crunch and jammy sweetness.
- Great for breakfast or dessert, like this Apple Cake - more apples than dough recipe.
- No special equipment is needed—just a pie pan and a pastry cutter wheel!
🥧 Ingredients
*See the recipe card for full information on ingredients and quantities.
- All-purpose flour – Avoid self-rising flour.
- Butter – Use unsalted butter with a fat content of around 80%.
- Egg – Use organic, free-range eggs for the best quality.
- Cherry jam (preferably high-quality, low-sugar) – Go for a thick, high-fruit jam that’s not too sweet. Homemade is best. If using runny jam, mix in 1 teaspoon chia seeds to thicken.
👩🍳 How To Make Cherry Crostata
No stand mixer? No problem! You can use a hand mixer or knead by hand. If cherry isn’t your thing, swap in your favorite jam. Keep it covered on the counter, and it’s still delicious on day three. Here’s the step-by-step guide for the Classic Italian Cherry Crostata!
Step 1: Make the Dough – Combine dry ingredients in a stand mixer. Add cold butter and mix until crumbly. Whisk egg yolk with water, add to the dough, and mix until smooth.
Step 2: Transfer the dough to a floured surface and shape it into a ball. Wrap it in cling film and chill for 30 minutes to 1 hour.
Step 3: Roll the Base – Set aside a quarter of the dough. Roll the rest into a 25x35 cm rectangle on floured parchment paper. Transfer to a baking pan.
Step 4: Add the Filling – Spread cherry jam evenly, leaving a 1 cm border. Roll out the reserved dough, cut into strips, and weave over the filling.
Step 5: Brush with Egg Wash – Fold and press edges to seal. Beat an egg white and brush over the lattice.
Step 6: Bake – Bake at 180°C (365°F) for 30 minutes until golden. Let the cherry crostata cool before slicing.
Pro Tip: If you prefer a crispy crust for your cherry crostata, dust the dough with a little semolina or breadcrumbs before adding the filling. It helps keep the base firm, even with a juicy fruit filling!
♻️ Substitutions
- All-purpose flour → Pastry flour (lighter texture) or 00 flour (Italian-style, ultra-fine). Avoid self-rising flour or whole wheat—they alter texture drastically
- Cold unsalted butter → Cold coconut oil (vegan, for a slightly crumbly crust) or high-quality margarine (80% fat content)
- Granulated sugar → Caster sugar (finer dissolve) or powdered sugar (softer crust)
- Baking powder → Omit (traditional crostata crust often skips it) or ½ teaspoon lemon juice (for slight lift)
- Egg yolk → 1 tablespoon Greek yogurt (binds dough) or 1 tablespoon cornstarch + 1 tablespoon water (vegan)
- Cold water → Cold milk (richer flavor) or 1 teaspoon vodka (keeps crust flaky)
- Cherry jam → Fresh pitted cherries + 1 tablespoon cornstarch (cook down with sugar to thicken)
📋 Variations
- Add a teaspoon of lemon zest to the dough for a citrus taste.
- Bake cherry crostata in a pie pan for a more rustic look.
- Swap cherry jam for apricot or raspberry, or use a mix of jams for a unique blend of flavors.
- Make a creamy filling from ricotta cheese + lemon zest.
- Add dark chocolate chunks + orange zest for a decadent twist.
🥗 Serving Suggestions
- Serve a slice of cherry crostata - Italian breakfast tart with a cappuccino.
- Served warm with a scoop of vanilla ice cream.
- Enjoyed as an Italian dessert after dinner.
❓ Cherry Crostata FAQs
Crostatas (Italian) are sweet, crumbly pastries with jam/ricotta fillings and a decorative lattice top. Galettes (French) feature flaky pie dough folded casually around sweet or savory fillings, with exposed centers and rustic pleated edges. The crostata is more refined, while the galette is effortlessly rustic.
I like using puff pastry for cherry crostata because it’s a perfect time-saver when you want a quick, delicious crust. And honestly, who can resist that buttery, flaky texture it gives?
Sprinkle a little semolina flour or breadcrumbs over the dough before adding the cherry jam filling. This helps keep the crust firm and crisp, even with a generous amount of cherries in the Cherry Crostata.
Store cherry crostata at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months. Reheat in the oven.
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Lifestyle Classic Italian Crostata Recipe
Equipment
- baking pan
- Rolling Pin
- Pastry brush
- Pastry wheel cutter pizza cutter (optional)
Ingredients
For the Dough:
- 1 ¾ cups all-purpose flour 225g
- ⅔ cup cold unsalted butter, cubed 150g
- 3 tablespoons granulated fine sugar 45g
- ½ teaspoon baking powder
- a pinch of salt
- 1 egg yolk
- 4 teaspoons cold water 20ml
For the Filling:
- 1 cup cherry jam (or any preferred jam for a crostata with jam) 250g
For Assembly:
- 1 egg white lightly beaten
Instructions
- Make the Dough – In a stand mixer, combine the flour, sugar, baking powder, and salt. Add the cold butter and mix until the texture resembles fine crumbs. In a small bowl, whisk the egg yolk with water, then pour it into the dough. Mix again until it forms a smooth dough. Wrap it in cling film and refrigerate for 30 minutes to 1 hour.1 ¾ cups all-purpose flour, ⅔ cup cold unsalted butter, cubed, 3 tablespoons granulated fine sugar, ½ teaspoon baking powder, a pinch of salt, 1 egg yolk, 4 teaspoons cold water
- Prepare the Base – Take the dough out of the fridge and set aside a quarter for the lattice. Place the remaining dough on a floured sheet of parchment paper and roll it into a 25x35 cm rectangle, about 3-4 mm thick. Carefully transfer the dough with the parchment paper onto a baking sheet.
- Add the Filling – Spread the cherry jam evenly over the dough, leaving a 1 cm border around the edges.1 cup cherry jam (or any preferred jam for a crostata with jam)
- Form the Lattice – Roll out the reserved dough and cut it into thin strips. Lay the strips over the filling, weaving them into a lattice pattern. Fold the edges slightly inward and press gently to seal.
- Bake – Lightly beat an egg white and brush it over the lattice for a golden finish. Bake in a preheated oven at 180°C (365°F) for about 30 minutes, or until the crust is golden brown and crisp. Let the cherry crostata cool slightly before slicing.1 egg white
Video
Notes
- Jam Thickness Matters – If your cherry jam is runny, mix in 1 teaspoon chia seeds or cornstarch to prevent a soggy crust in your cherry crostata.
- Butter Must Be Cold – For the flakiest crust, chill cubed butter for 15 minutes before using.
- No Stand Mixer? Use a pastry cutter or fork to blend butter into flour until crumbly.
- Lattice Shortcut – Skip weaving! Simply lay parallel strips, then add a second perpendicular layer.
- Storage – Keep at room temperature (covered) for up to 3 days, or freeze unbaked dough for 1 month.
- Soggy Bottom? Pre-bake crust for 10 minutes at 180°C (350°F) before adding filling.
- Too Sweet? Use low-sugar jam or balance with a sprinkle of sea salt on baked crust.
☕ Serve with espresso (like our Apple Cake) or a scoop of vanilla gelato.
Lathiya says
This cherry crostata was amazing. I served it warm with a scoop of ice cream on top. THe kids devoured it.
Swathi says
This cherry crostata is delcious and beautiful, I tried it, I have some chery perserves needs to be used up.
Krystle says
The crust is out of this world! I LOVE it! Bookmarking.
Nicole Kendrick says
This worked exactly as written, thanks!
Liz says
I love a dessert that's both beautiful and delicious!! The lattice crust turned out perfectly!!!
Marie-Pierre says
My family loved this! I'm a big fan of cherries and always on the look out for some recipes, this cherry crostata is on top of the list!
Claudia Ciorteanu says
My family loved this!