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Cherry Almond Crostata

This recipe is adapted from Ina Garten's Summer Fruit Crostata. Cherries, almond extract, and orange zest highlight the summer fruit to perfection. The optional mascarpone topping is adapted from a recipe I found years ago by Giada DiLaurentis.
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Ingredients
  

Pastry (makes 2 crostatas)

  • 2 cups all purpose flour
  • ¼ cup granulated or superfine sugar
  • ½ tsp kosher salt
  • ½ pound cold unsalted butter, diced (½ pound is 2 sticks)
  • 6 tbsp ice water (3 ounces)

Filling (1 crostata)

  • 1 pound cherries, pitted (approximately 3 cups)
  • 1 tbsp all purpose flour
  • 1 tbsp granulated sugar
  • ½ tsp grated orange zest
  • 2 tsp orange juice
  • 1 tsp almond extract

Crumble Topping

  • ¼ cup all purpose flour
  • ¼ cup granulated sugar
  • ¼ tsp kosher salt
  • 4 tbsp cold unsalted butter, diced (½ stick)

Mascarpone Whipped Topping (Optional)

  • ⅔ cup mascarpone cheese
  • ⅓ cup heavy whipping cream
  • 3 tbsp honey
  • ¼ tsp almond extract
  • 1 tsp powdered sugar optional

Instructions
 

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Make the pastry

  • Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add the butter and use a small spoon to toss the butter with the flour. The goal is coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. Turn the food processor on and add the ice water all at once through the feed tube. Stop the machine just as the dough comes together.
  • Turn the dough out onto floured board and roll it with your hands into a ball. Cut the dough in half and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.

Prepare the filling

  • Pit the cherries. This is a messy job, so do it outside if possible! Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, the orange juice, and the almond extract.

Build the crostata

  • Roll out the chilled dough into an 11 inch circle. Place the dough on parchment paper on a cookie sheet/sheet pan.
  • Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.

Make the crumble topping

  • Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake

  • Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for at least 5-10 minutes to set. Serve warm or at room temperature.

Mascarpone Cream Topping (Optional)

  • Whip ⅔ cup mascarpone, ⅓ cup heavy whipping cream, 3 tbsp honey, and 1/4 tsp almond extract. Sometimes I also add a teaspoon of powdered sugar.
    Do not over whip! It will turn to butter. Cover and store in refrigerator until ready to serve.
  • This topping is optional. Crostata is equally delicious served with whipped cream or ice cream!