Classic Italian Cherry Crostata

Ingredients

• 2 sticks Butter – chilled

• 2 Eggs

• 1 ¾ cups Powdered sugar

• 13 oz Jar of  cherry preserve

• 3 ¾ cups Flour

• 1 Zest from one lemon

• ⅛ cups Milk

Instructions
Step 1: Make the Dough

1. Let your butter and eggs sit out for 5 mins while you gather up all other ingredients and tools, and get them out on the counter.

2. Cut your sticks of cold butter into tablespoon size slices. Add your flour to the mixer, and fold in both sticks of butter.

3. Turn the mixer on low, and turn on and off every 7-10 seconds to keep the butter from getting overheated. Continue until it’s fully incorporated, until mixture has a sandy texture.

4. Lightly whip two eggs, and add to mixer. Stir slowly, and add in the powdered sugar a little at a time. Next, add in lemon zest. Stop when the mixture is mostly smooth, and becomes firm.

5. Move to dough out to table and gently knead for a few minutes until it’s smooth and totally combined. Form the dough into a round ball, and cover with plastic wrap. Place in the fridge to chill for one hour.

Step 2: Fill Your Pie Pan

1. Take out your dough from the fridge, and let rest on the counter for a few minutes.

2. Start rolling out your crust to a round sheet, until about 1/3rd inch thick. I use cling film to keep it from sticking to my surfaces, but your can use flour as well.

3. Make sure your crusts extends out well past the diameter of your pie pan. This will help you make sure you have enough remaining crust for the topping.

4. Fill your pie pan with the dough. I usually flip or drape it into the base of the dish, and press down firmly around the side.

5. Roll your rolling pin across the top of your pan edges to remove all that extra crust.

   Use a fork to puncture small holes in the crust, across the bottom and the sides of your pie pan.

6. Fill the crust with your jam, and spread evenly to the edges

Step 3: Top Your Crostata

1. Roll your remaining crust into a ball, and then roll out into a round sheet with your rolling pin. Aim for the interior dimensions of your pie pan, because these need to reach the rim.

2. Cut your crust into 10 strips with equal thickness. (I use a pizza cutter, but you as pastry cutter of a non serrated knife.)

3. Drape the strips across your crust. Place five across in a single layer, spaced evenly apart. Next, run five strips in the other direction across the top of your pan.

4. Trim the excess from the strips, and press firmly where they reach the edges of your pan.

5. Use a silicone pastry brush whole milk (or your finger) to lightly brush whole milk across the top of your crust.

Step 4: Bake!

1. Bake your Crostata in the fridge for 50 -60 minutes at 340 degrees Fahrenheit. Remove from oven when the crostata has a soft golden color and slightly brown at the edges.