---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Fresh Cherry Crostata *JB
 Categories: Desserts
      Yield: 8 Servings
 
      2 c  All-purpose flour; +1 tb
    1/4 c  Granulated sugar
    1/2 t  Salt
    3/4 c  Unsalted butter; cold, cut into 1/4"
           - dice
      1 tb Butter; melted
    1/2 c  Ice water
      2 tb Blanched almondsj very
           - finely chopped
      3 lb Fresh cherries; pitted
 
  In a bowl, mix 2 cups of the flour with 1 tb of the sugar and the
  salt. Add the cold butter and cut it in briefly using a pastry
  blender. Add the water and stir just until the dough begins to come
  together.
  
  Gather up the dough and transfer it to a lightly floured surface.
  Knead briefly until it forms a smooth, cohesive mass. Pat the dough
  into a disk, wrap in plastic and refrigerate for at least 1 hour
  before rolling out.
  
  Mix the almonds with the remaining 1 tb flour and 1 tb of the sugar.
  
  Preheat the oven to 400°F. On a lightly floured surface, roll out
  the dough to a 15" round; transfer to a baking sheet. Sprinkle the
  almond mixture all over the dough to within 1-1/2" of the edge.
  Arrange the cherries on top. Fold the edge of the dough up and over
  the fruit.
  
  Brush the melted butter over the pastry border and sprinkle the
  remaining 2 tb sugar over the whole crostata. Bake for 50 minutes
  to 1 hour, or until the crostata is deeply browned. Let cool on a
  rack for 10 minutes. Dip a brush into the crostata and glaze the
  cherries with some of their juices. Serve warm.
  
  Recipe by Food and Wine Magazine, April 1996
 
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