Crostata di Visciole (Cherry Crostata)
For the Pasta Frolla – Sweet Italian Pastry:
For the Cherry Filling:
For the Egg Wash:
Pasta Frolla Preparation
In a food processor, add flour, sugar, salt, and baking powder; whisk to blend. Add butter and pulse about ten times. Turn mixer on and add eggs, vanilla, and zest and then pulse until it looks grainy. Turn out on a clean surface and knead into a ball; cut in half and shape into two 5-inch disks. Cover with plastic wrap and refrigerate at least 30 minutes. Remove dough 5 to 10 minutes before rolling time.
Spray an 11-inch fluted round tart pan with a removable bottom with nonstick spray and then line with parchment paper.
Preheat oven to 350°F (175°C).
Roll out 1 piece of dough on a lightly floured surface, into a 12-inch circle. Trim edges, slightly, before lifting and placing over pan. Let edges hang over loosely. Roll out second dough into an oblong shape at least 12 x 14 inches. With a fluted pastry wheel, make 1-inch-long strips lengthwise to make twelve 1-inch strips.
Cherry Filling Preparation
In a bowl, mix together the cherry filling ingredients and then pour into tart pan with the dough. Brush the dough strips and edge of tart with egg wash, then in a lattice design, lay 6 strips down in one direction, 1-inch apart from each other. Then on an angle, lay the remaining 6 strips on top of previous strips. Press down to seal edges and remove any dough hanging off sides of pan.
Place tart on a cookie sheet and bake for 45 minutes to 1 hour, or until golden and bubbly; let cool. Garnish with powdered sugar before serving.