Fresh Cherry Crostata {Italian Tart} with Almond Frangipane

After harvesting enough cherries to leave us with an incredible 4.6kg of pitted fruit, I knew I wanted to turn some of them into something special before the birds ate the lot.

This fresh cherry crostata has quickly become one of my favourite ways to make the most of cherry season. It's layered with almond frangipane, giving it all the flavours of a classic cherry Bakewell tart.

But my favourite part has to be the irresistible lattice top and buttery crust. It might look tricky, but it's actually fun and surprisingly easy to make. And best of all, there's no blind baking required, making it perfect for beginners!

✔️ Why You'll Love This Recipe

Here's a handful of reasons why you'll love this fresh cherry crostata!

• Made with real ingredients - no artificial flavours or unnecessary additives
• No need for blind baking - just fill with frangipane and cherry filling, all bake in one go.
• A beautiful summer dessert that makes the most of fresh cherries when they are sweet, juicy and in season.
• Versatile with other fruits - you might also love my apple crostata
• Showstopping but easy - especially as the rustic pastry is very forgiving and can be patched up if needed.
• Perfect for any occasion - serve it as a stylish summer dessert or enjoy a slice as a tea time treat.
• Cherry and almond are a perfect match, with the homemade cherry jam layered over a soft almond frangipane base

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

Italian Pastry

• Plain flour - (All Purpose flour)
• Salted butter - or unsalted with a pinch of sea salt, cold and diced into small pieces
• Caster sugar - adds sweetness while helping create a tender, crisp pastry
• Lemon zest - to enhance the pastry flavour (save the juice for the jam)
• Whole eggs - to help bind the pastry, while also adding structure, making it easier to handle
• Almond extract - enhances the buttery flavour of the pastry
• Baking powder - for a gentle rise

Homemade Cherry Jam

• Fresh cherries - pitted and chopped, or use 400g cherry jam and skip the rest of the ingredients
• Granulated sugar - to help sweeten and thicken the jam. Use more if using sour cherries
• Lemon juice - for pectin, which helps create a natural gelling agent
• Cornflour & cold water - to make a slurry to help thicken the jam if desired

Almond Frangipane Paste

• Salted butter - room temperature or unsalted with a pinch of sea salt
• Caster sugar - enhances the sweet almond flavour, making it more satisfying with each bite
• Egg - helps bind the filling for a soft, light texture
• Ground almonds - adds a nutty, moist crumb
• Plain flour - gives the frangipane more structure
• Almond extract - Boosts the natural almond flavour of the ground almonds

📋 Instructions

1. Make the pastry:

In a large bowl or food processor, combine the flour, sugar, baking powder, and lemon zest.

Then rub in the chilled, diced butter with your fingertips (or using a paddle in a food processor) until the mix looks like coarse crumbs.

2. Add the eggs:

Add the eggs and almond extract.

Mix with a fork, hands or food processor until the dough starts to come together.

3. Shape the chill the dough:

Shape the dough into a ball and wrap in plastic wrap, and refrigerate for at least 30 minutes, or overnight if you wish.

4. Make the Cherry Jam:

Meanwhile, add the chopped pitted cherries, sugar and lemon juice into a small saucepan and simmer over medium heat for 10 minutes, stirring occasionally while the cherries release their juices.

If too runny for your liking, mix the cornflour and cold water together to make a slurry and stir in until thickened.

Now leave to cool.

5. Roll the dough:

First, preheat your oven to 180°C, 160°C fan, gas mark 4 or 350 °F. Then grease a 28cm tart pan or ceramic quiche dish with butter.

Use a rolling pin to roll the dough into a sausage shape, and cut off a quarter for the lattice top, and set aside.

Shape the dough into a disc shape and roll out with a rolling pin on a lightly floured surface until it is 5cm larger than the diameter of the tart pan.

6. Build the cherry tart:

Then lift the dough with your rolling pin and carefully transfer it to the pan, and gently into the pan, pressing into the corners and sides so the pastry is slightly taller than the pan.

Patch up any holes - this Italian pastry is forgiving!

You can solely focus on pressing the dough into the tin if preferred.

7. Spread the Frangipane

Cream the butter and sugar in a bowl or food processer/food mixer, followed by the egg until combined.

Now stir in the ground almonds, flour, and almond extract until it forms a smooth paste.

Now spread the almond frangipane evenly for the first layer.

8. Transfer the Cherry Jam

Pour over the cooled cherry jam on the frangipane layer.

Now spread evenly again.

9. Create the Lattice Top

Roll the pastry into a round or rectangle to 5mm thick, then using a zig-zag pastry cutting wheel, cut 1" strips to cover the pie, overlapping them in a criss-cross pattern.

10. Tidy & bake:

Now fold the taller edges of the pastry all around, while also overlapping the edges of the lattice ends and press down.

Brush the pastry with a beaten egg or milk for a golden finish and bake in the oven for 50-60 minutes until the pastry is golden.

If it browns too quickly, cover with tin foil and continue baking.

Tip: Place the tart pan on a baking sheet before baking, especially if using a removable bottom tin, as this makes it easier to transfer in and out of the oven and catches any cherry juices.

Bake on the middle shelf until the pastry is golden brown, then let the crostata cool to room temperature before slicing so the filling can set.

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make:

• Fresh cherries: if you have very little time to make homemade jam, simply swap for 400g of good quality store bought cherry jam. Or you can use frozen cherries by thawing them first before cooking into a quick jam.
  
• Whole eggs - I use the whole egg for a true fuss free rustic pie that prevents waste. But if you want to make your first crostata more traditional, swap for 4 large egg yolks.
  
• Almond extract: Swap for vanilla extract if you prefer a softer flavour.
  
• Ground almonds: If you need a nut-free version, skip the frangipane layer and simply fill the tart with cherry jam, but I urge you to try it if you love the taste of a cherry bakewell tart!
  
• Frangipane - swap for cream cheese or ricotta cheese if preferred

⚖️ Variations

Here are some different ways you can enhance and truly personalise this recipe:

• Cherry Bakewell style: Add a handful of flaked almonds on top before baking, then dust with icing sugar once cooled.
  
• Sour cherry crostata: Use fresh sour cherries for a sharper, more traditional flavour, but don't skimp on the sugar!
  
• Mixed berry crostata: Swap for any fresh fruit, or a summer fruit combination such as raspberries, blackberries, or blueberries
  
• Chocolate cherry crostata: Sprinkle a few dark chocolate chips over the frangipane before adding the cherry jam.
  
• Mini crostatas: Make smaller individual tarts using tartlet tins or muffin tins, but reduce the baking time.

🔪 Equipment

Please note that as an Amazon Associate, I earn from qualifying purchases made through affiliate links.

• 28cm tart pan with removable bottom - or use a ceramic quiche dish or pie pan greased well
• Baking sheet - useful for placing underneath the tart pan to catch any bubbling cherry juices
• Large bowl - for mixing the pastry dough by hand
• Medium mixing bowl - for making the almond frangipane
• Small bowl - for the egg wash
• Food processor - optional, but handy for making the pastry and frangipane quickly
• Pastry blender - optional, for rubbing cold butter into the flour mixture by hand
• Rolling pin - for rolling out the pastry on a lightly floured work surface
• Parchment paper - helpful if rolling the dough between sheets to stop it sticking
• Cherry pitter - the quickest way to pit fresh cherries
• Sharp knife and chopping board - for chopping the pitted cherries

❄️ Storage

Storing - this fresh cherry crostata is best enjoyed on the day it is baked, while the pastry is crisp and the cherry filling is lovely and jammy. However, leftovers can be stored in an airtight container in the fridge for up to 5 days.

Freezing - once completely cooled, wrap individual slices or the whole tart well and freeze for up to 3 months. Defrost overnight in the fridge before serving. Note, you can also freeze before baking, but takes longer to bake.

Reheating - enjoy chilled, at room temperature, or gently warmed in the oven at 160°C fan for 10-15 minutes. I would avoid microwaving if you want to keep the pastry crisp.

🍽️ Serving Suggestions

• Serve warm with vanilla ice cream for a simple summer dessert.
• Add a spoonful of clotted cream, whipped cream, or crème fraîche for something extra indulgent.
• Dust with icing sugar just before serving for a pretty finish.
• Scatter over a few toasted flaked almonds to bring out the almond frangipane flavour.
• Serve with custard if you want something cosy and comforting.
• Enjoy a slice with coffee or tea as an afternoon treat.
• For a special dessert, serve with fresh cherries, raspberries, or a drizzle of cherry syrup on the side.

❓ FAQ

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