Cherry Crostata with Coconut Shortcrust Pastry
Italian tart with a tender coconut-enriched shortcrust base layered with fresh pitted cherries, anise seeds, and shredded coconut. Baked in stages for a soft, crumbly crust that contrasts with juicy fruit filling. Requires cooling before serving to set properly.
Ingredients
Instructions
- 1
Preheat oven to 350°F. Line a square baking pan with parchment paper.
- 2
Whisk together egg whites, egg yolk, olive oil, grated lemon zest, and sugar in a bowl using a hand whisk.
- 3
Add flour and mix thoroughly with the whisk.
- 4
Add shredded coconut and knead until the mixture is softer than traditional shortcrust but compact, even if sticky.
- 5
Set dough aside. Wash cherries, pat dry, and pit them.
- 6
Sift baking powder into the dough and mix well.
- 7
Distribute dough in clumps across the prepared pan, covering the surface, reserving some dough for topping.
- 8
Sprinkle shredded coconut over the base layer.
- 9
Add pitted cherries, scatter anise seeds, and sprinkle sugar.
- 10
Top with reserved dough pieces.
- 11
Bake at 350°F for 10 minutes, then at 350°F for 10 minutes.
- 12
Cool in pan for 30 minutes, transfer using parchment to a wire rack, and cool completely before serving.
Tips
Dough will be stickier than traditional pasta frolla; handle carefully when distributing in pan.
Cooling completely allows structure to set; cutting warm may result in crumbling.
Use hand whisk throughout for proper incorporation and lighter texture.
Good to Know
Cover loosely; keeps 2 days at room temperature. Not recommended for refrigeration as moisture affects crust.
Prepare dough up to 2 hours before baking; keep covered at room temperature.
Cut into squares. Serve at room temperature with coffee or as a light dessert.
Common Mistakes
Do not skip cooling to avoid structural collapse when cutting.
Do not over-whisk after adding flour to prevent toughness.
Do not skip the temperature increase to 180°C to avoid underbaking.
Substitutions
slight texture variation