Description
A sunny and elegant Italian tart with a buttery crust, creamy lemon custard, and tangy sour cherries. This Crostata Amalfitana is perfect for any occasion and brings the taste of the Amalfi Coast right to your table.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch tart pan with removable bottom.
- In a bowl, mix flour, powdered sugar, and cold butter 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 thickened. Remove from heat and stir in vanilla and 2 beaten eggs. Let cool.
- Roll out the dough and line the tart pan. Prick the base with a fork. Reserve extra dough for lattice.
- Pour custard into the shell and spread evenly. Add drained cherries on top. Create a lattice with remaining dough strips.
- Bake for 35–40 minutes or until crust is golden and custard is set.
- Cool completely, chill for 1 hour, then serve dusted with powdered sugar if desired.
Notes
- Chill the dough before rolling for best results.
- Use fresh lemon zest for the brightest flavor.
- Drain cherries well to prevent a soggy crust.
- Serve cold or at room temperature for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 26g
- Sodium: 115mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg