Name: Crostata Amalfitana (Lemon Custard and Sour Cherry Tart)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 ½ cups all-purpose flour; 1 cup unsalted butter, cold and cubed; ¾ cup powdered sugar; 3 large eggs; 2 cups whole milk; ¾ cup granulated sugar; 3 tablespoons cornstarch; Zest from 2 lemons; ¼ cup fresh lemon juice; 1 teaspoon vanilla extract; 1 ½ cups sour cherries, drained

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Let me tell you, the moment this Crostata Amalfitana hits the table, everything stops for a second. The golden crust cradles a velvety lemon custard that’s perfectly balanced by the sharp sweetness of sour cherries. Each slice is like a little slice of the Amalfi Coast itself, sunny and indulgent with a rustic charm that makes it impossible not to go back for more.

Behind the Recipe

This tart came to life in my kitchen on a quiet Sunday afternoon. I had just picked up a jar of sour cherries that reminded me of summers spent baking with my Nonna. She always had a knack for creating something comforting yet stunningly beautiful out of simple ingredients. This crostata is a love letter to those memories—tangy, creamy, and kissed by lemon-scented sunshine.

Recipe Origin or Trivia

Crostata Amalfitana is a variation of the classic Italian crostata, rooted deeply in Southern Italy, especially around the Amalfi Coast. Traditionally filled with seasonal fruits or preserves, this version stands out with its luscious lemon custard, a nod to the region’s prized Sfusato Amalfitano lemons. The sour cherry layer is a modern twist, bringing contrast and depth to this timeless dessert. It’s a celebration of regional ingredients and Italian baking traditions passed down through generations.

Why You’ll Love Crostata Amalfitana

This tart isn’t just beautiful—it’s bursting with reasons to make it again and again:

Versatile: Perfect for brunch, afternoon tea, or as a show-stopping dessert after dinner.

Budget-Friendly: Made with pantry staples and a touch of lemon magic.

Quick and Easy: While it looks intricate, the steps are simple and soothing to follow.

Customizable: Swap cherries for berries or custard for ricotta depending on what’s in season.

Crowd-Pleasing: That balance of tangy and sweet always wins hearts.

Make-Ahead Friendly: Even better after chilling, giving you time to relax before serving.

Great for Leftovers: Slices stay fresh for days and are just as good cold.

Chef’s Pro Tips for Perfect Results

If you want that golden crust and silky smooth custard every single time, here’s what I’ve learned:

Blind bake your crust with pie weights to avoid a soggy bottom.
Use fresh lemon zest for that punchy citrus aroma—bottled juice won’t cut it.
Let the custard cool slightly before layering it over the crust to avoid sogginess.
Drain sour cherries well to keep the base crisp.
Chill before slicing—it firms up the filling and gives cleaner slices.

Kitchen Tools You’ll Need

A few trusty tools make this recipe a breeze to pull off:

Mixing Bowls: For combining crust and custard ingredients.

Whisk: To create a smooth, lump-free custard.

Rolling Pin: For evenly rolling out the dough.

Tart Pan with Removable Bottom: Helps release the tart easily without ruining the crust.

Fine Grater or Zester: Essential for getting that fresh lemon zest.

Saucepan: To cook the custard gently.

Pastry Brush: To give your crust that golden finish.

Ingredients in Crostata Amalfitana

Every bite is a harmony of citrus, cream, and fruit. Here’s what you’ll need:

All-Purpose Flour: 2 ½ cups — Forms the base of the tart crust, giving it structure.
Unsalted Butter: 1 cup, cold and cubed — Creates a tender, flaky pastry.
Powdered Sugar: ¾ cup — Adds sweetness to the crust without grittiness.
Eggs: 3 large — One for the crust, two for the custard. They bind and enrich.
Whole Milk: 2 cups — The creamy base for the custard.
Granulated Sugar: ¾ cup — Sweetens the custard just right.
Cornstarch: 3 tablespoons — Helps thicken the custard to a silky texture.
Lemon Zest: From 2 lemons — Brings bright citrus fragrance.
Fresh Lemon Juice: ¼ cup — Adds tang and depth to the custard.
Vanilla Extract: 1 teaspoon — Rounds out the flavors.
Sour Cherries (in syrup or jarred): 1 ½ cups, drained — Brings that signature tart-sweet layer.

Ingredient Substitutions

If you’re missing a few items, here’s how to keep the flavor alive:

All-Purpose Flour: Gluten-free flour blend.
Butter: Plant-based butter for a dairy-free version.
Whole Milk: Almond or oat milk if you’re avoiding dairy.
Lemon Juice: White vinegar with a touch of zest for acidity.
Sour Cherries: Raspberry preserves or pitted fresh cherries.

Ingredient Spotlight

Sour Cherries: These tart gems cut through the richness of the custard, adding juicy bursts of flavor.

Lemon Zest: This tiny addition transforms the entire tart, adding freshness and depth that ties everything together.

Instructions for Making Crostata Amalfitana

Now let’s bring this beauty to life. It’s not just baking—it’s creating a little piece of Italy in your kitchen.

1. Preheat Your Equipment:
Set your oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.

2. Combine Ingredients:
In a bowl, combine flour, powdered sugar, and cold butter. Rub with fingers or use a pastry cutter until crumbly. Add 1 egg and mix to form dough. Wrap in plastic and chill for 30 minutes.

For the custard, whisk milk, sugar, cornstarch, lemon zest, and juice in a saucepan. Cook over medium heat, stirring constantly until it thickens. Remove from heat, stir in vanilla and 2 beaten eggs. Whisk quickly to combine. Let cool.

3. Prepare Your Cooking Vessel:
Roll out chilled dough on a floured surface and line the tart pan with it. Prick the base with a fork. Reserve excess dough for the lattice top.

4. Assemble the Dish:
Pour the lemon custard into the tart shell and smooth the top. Scatter drained sour cherries evenly over the custard. Roll remaining dough and cut strips to create a lattice top.

5. Cook to Perfection:
Bake for 35 to 40 minutes until the crust is golden and the custard is set.

6. Finishing Touches:
Let it cool completely, then chill for 1 hour before slicing for clean, firm pieces.

7. Serve and Enjoy:
Dust with powdered sugar if desired and serve chilled or at room temperature.

Texture & Flavor Secrets

The crisp buttery crust contrasts beautifully with the creamy, citrusy custard. The cherries offer bright pockets of juicy tartness, balancing the smooth, sweet richness. The overall flavor is a delicate dance between lemon sunshine and cherry bursts.

Cooking Tips & Tricks

A few tricks make this tart even more impressive:

Use chilled butter for a flakier crust.
Don’t overwork the dough—gentle mixing keeps it tender.
Chill the assembled tart before baking to help keep the lattice neat.
If custard thickens too fast, remove it from heat immediately to avoid scrambling the eggs.

What to Avoid

Here’s how to avoid disappointment:

Don’t skip chilling the dough—it helps prevent shrinkage.
Avoid adding cherries with too much syrup or moisture.
Never pour hot custard directly into raw dough—it can make the crust soggy.

Nutrition Facts

Servings: 8
Calories per serving: 395

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This tart is perfect for prepping ahead. You can make the crust and custard the day before and assemble just before baking. Once baked, it stores beautifully in the fridge for up to 4 days. Wrap slices in parchment to freeze and thaw overnight before serving.

How to Serve Crostata Amalfitana

Serve chilled or at room temperature with a dusting of powdered sugar. For a fancier touch, pair it with a dollop of whipped cream or a scoop of vanilla gelato. A sprig of mint adds a pop of green and freshness.

Creative Leftover Transformations

Leftover slices make a luxurious breakfast with coffee. Or cube the tart and layer it into a dessert trifle with whipped cream and extra fruit.

Additional Tips

Use a serrated knife for neat slices.
Let the tart cool completely before slicing.
For a citrus twist, try adding orange zest alongside lemon.

Make It a Showstopper

Brush the lattice with egg wash before baking for that deep golden glow. Serve it on a rustic wooden board with lemon slices and fresh cherries scattered around for an elegant presentation.

Variations to Try

Ricotta Custard: Swap the lemon filling for sweetened ricotta.
Mixed Berries: Use a combo of blueberries, raspberries, and cherries.
Lemon-Only: Omit cherries for a pure lemon tart.
Almond Crust: Add almond flour to the dough for a nutty twist.
Mini Tarts: Make individual crostatine for personal servings.

FAQ’s

Q1: Can I use store-bought pie dough?
Yes, though homemade will always have that extra charm and flavor.

Q2: What’s the best way to drain sour cherries?
Place them in a colander over a bowl and let them sit for 10 minutes.

Q3: Can I make this gluten-free?
Absolutely, just use a 1:1 gluten-free flour substitute.

Q4: Can I use lemon extract instead of zest?
Zest is preferred for freshness, but a small amount of extract works in a pinch.

Q5: How do I keep my lattice from sinking?
Chill the whole tart before baking and don’t make the strips too thin.

Q6: Can I use fresh cherries?
Yes, pit them and toss with a little sugar before adding.

Q7: Should I blind bake the crust?
It’s not necessary since the custard bakes along, but optional if you want extra crispness.

Q8: Can I make it dairy-free?
Yes, use plant-based milk and butter substitutes.

Q9: How long does it keep?
Up to 4 days in the fridge. Best served within the first 2 for peak texture.

Q10: Can I skip the lattice top?
Definitely. A solid top or crumble works too, but the lattice is classic and beautiful.

Conclusion

Crostata Amalfitana is a dessert that tells a story in every slice. It’s simple, elegant, and full of character. Whether you’re serving it at a gathering or treating yourself to something special, trust me, you’re going to love this. Give it a try and bring a little Amalfi sunshine into your kitchen.