Lifestyle Classic Italian Crostata Recipe

5 from 17 votes

This easy cherry crostata recipe is a classic Italian dessert with a crunchy, buttery crust and sweet cherry preserves. Perfect with coffee or tea!

Prep Time10

Cook Time30

Refrigerate the dough30

Total Time1 10

Cuisine: Italian

Servings:

Calories: 380kcal

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

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.

Troubleshooting:

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.

Pair It Like an Italian:
☕ Serve with espresso (like our Apple Cake) or a scoop of vanilla gelato.