Cherry Bourbon Crostata with Whipped Mascarpone
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.
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!