Crostata di Visciole — Print Recipe

A buttery shortcrust tart filled with tangy sour cherry jam, latticed on top and baked to golden perfection.

Ingredients

1 Pulse flour, cold butter, sugar, and salt until crumbly. Add egg yolks and lemon zest, mix until dough just comes together.
2 Wrap and chill dough for 30 minutes.
3 Roll out two-thirds of the dough and line a buttered tart pan. Prick base with a fork.
4 Spread sour cherry jam evenly over the pastry base.
5 Roll remaining dough and cut into strips. Arrange in a lattice pattern over the jam.
6 Brush with beaten egg. Bake at 180°C for 30-35 minutes until golden. Cool before slicing.

Did You Know?

Wild sour cherries (visciole) grow abundantly on the hillsides of Mount Titano and are harvested each June for jam-making.