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Ligurian Cherry Crostata

From Italian Cooking and Living, February/March 2002

Line a 12-inch round tart pan with a removable bottom with parchment paper. Make crust: Preheat oven to 325. Roll dough to 1/2-inch thickness. Carefully transfer to a tart pan. Mold bottom and sides of dough so they fit in tart pan. Prick dough with a fork. Remove excess dough from edges of the mold with a knife or your fingers. Spread jam in a thin layer over the pastry crust.

Make lattice: Roll out remaining dough and cut into thin strips. Lay strips on top of jam in even rows to make a grid. To serve: Bake for about 50 minutes, until edges are golden brown. Serve with fresh pears. Serves 8 to10



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