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DAPHNE OZ Cherry Crostata

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1 pound cherries (stems and pits removed)
2 tablespoons fresh orange juice
1/2 teaspoon orange zest
3 tablespoons cornstarch
1/2 cup granulated sugar
1 pinch salt
1 recipe Carla’s Perfect Pie Crust ( (or 1 store-bought pie crust)
all-purpose (flour for dusting)
2 tablespoons orange marmalade (plus 1 tablespoon water)
1 tablespoon turbinado sugar
vanilla ice cream (to serve)

Preheat oven to 400??F.
In a large bowl, add the cherries, orange juice, zest, cornstarch, sugar and a pinch of salt, and mix thoroughly to combine.
On a lightly floured surface, roll dough out to a 10-inch circle, about 1/4-inch thick. Transfer dough to a baking sheet. Pour cherry mixture into the middle of the dough, leaving a 1-inch border. Fold the edges of the dough over the fruit to enclose and make a 2-inch crust all the way around the crostata.
In a small bowl, mix together the marmalade and water. Brush the marmalade mixture onto the 2-inch crust. Sprinkle crust with turbinado sugar. Bake crostata until the crust is golden brown and the fruit is tender, about 25-30 minutes. Remove from oven and let cool at least 15 minutes.
Slice crostata and serve with a scoop of vanilla ice cream.
Tip: Use store-bought frozen and thawed cherries for a shortcut!

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