Black Forest Crostata – Luxardo

Prep: 40 mins

Cooking: 30-40 mins

Difficulty: easy

Serves: 6-8

Ingredients

To buy:

2 tablespoons cocoa powder

Zest of 1 lemon

1 jar Luxor Maraschino Cherries

1 tbsp Luxor Maraschino Liqueur

Store-cupboard essentials:

225g unsalted butter plus extra to grease

450g plain flour

5 egg yolks

170g caster sugar

1 tsp vanilla extract

1 tsp baking powder

Pinch of salt

PREHEAT your oven to 180°C and grease a 24cm round shallow tin with a little butter and dust with flour.

MIX the butter and flour in a large bowl or mixer until it resembles sand.

ADD the eggs, sugar, vanilla extract and baking powder and mix until it forms a dough. If dry add a splash of milk.

COVER and rest in the fridge for 30 mins.

CUT off one quarter of dough and set aside. Now roll out the remaining pastry until large enough to line your tin and sides.

DRAIN your cherries reserving the syrup and roughly chop.

MIX the chopped cherries with 5 tbsp of the reserved syrup and 1 tbsp of the maraschino liqueur.

SPOON the prepared cherries into the pastry case and spread evenly.

ROLL out the remaining quarter dough and cut into long strips, about 1cm wide and create a lattice effect over the top of the cherries.

FOLD over the excess pastry around the sides to create a 2cm border

DECORATE the lattice with a cherry in every space.

BAKE in the oven for 30 to 40 mins