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Bourbon Cherry Crostata Close Up

Cherry Bourbon Crostata with Whipped Mascarpone

Tara Kringlen
Fresh tart cherries are combined with sugar, vanilla and bourbon and piled onto a sweet pie crust dough that's folded free form over the cherries. Baked until golden brown and served with a dollop of sweetened whipped mascarpone.
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Ingredients
  

Crust

  • 1 ½ cups all purpose flour
  • 2 tablespoon sugar
  • ½ teaspoon salt
  • 8 tablespoon unsalted butter cold and cut into small pieces
  • 3-4 tablespoon ice cold water

Filling

  • 3 cups tart cherries fresh, pitted
  • ½ cup granulated sugar
  • 2 tablespoon bourbon
  • 1 teaspoon vanilla extract
  • 3 tablespoon cornstarch
  • 1 tablespoon unsalted butter

Topping

  • 8 oz mascarpone cheese
  • ¼ cup heavy whipping cream
  • ¼ cup powdered sugar

Instructions
 

To prepare the crust

  • In a food processor, combine flour, sugar and salt and pulse a few times to mix. Add the butter and pulse until the crumbs are about the size of a pea. With the processor running, add 3 tablespoon ice cold water and process until the dough starts to come together into a ball. Add an additional tablespoon of water if dough isn't coming together.
  • Dump the dough onto a floured surface and using your hands, bring together into a disc. Wrap the disc in plastic wrap and place in the fridge for 30 minutes to chill.

To prepare the crostata

  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil and then place a piece of parchment on top of foil.
  • Combine the cherries, sugar, bourbon, vanilla, and cornstarch in a medium bowl. Mix gently to combine.
  • Roll out the dough onto a floured surface to a circle about ¼ inch thick and 14 inches in diameter. Place the crust onto the baking sheet.
  • Pour the filling onto the crust, leaving about 2 inches at the edge. Fold the edge of the crust up over the cherries all the way around the crostata, pleating the dough as necessary to form a circle. Place in the preheated over and bake until the filling is bubbly and crust is golden brown, about 30 minutes. Allow to cool before slicing.

Mascarpone Topping

  • Combine mascarpone, whipping cream and powdered sugar in a stand mixer fit with the whisk attachment or using a hand mixer and mix until soft peaks form. Serve on top of the crostata.

Notes

  • The baking sheet is lined with foil and then parchment due to the cherry juices leaking out while baking. This will make clean up easier-trust me!
  • If you can't find tart cherries, sweet cherries can be substituted but you may want to decrease the sugar by about half to account for the extra sweetness of the cherries.
  • Bourbon can be omitted if desired. Orange juice would be a good substitute or you can leave it out entirely. 
  • Vanilla ice cream would be a great substitute for the mascarpone if desired.
Tried this recipe?Let us know how it was!