For the dough
500 gr. all-purpose flour
300 gr. cold butter cubed
150 gr. powdered sugar
60 gr. grated hazelnuts
1 tbsp vanilla extract
2 eggs
1 pinch of salt
For the filling
500 gr. sour cherry spoon sweet


1.Sift the flour into a large bowl. Add grated hazelnuts and stir to combine.
2.Place butter, sugar, egg, salt, vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on low to medium speed. Add flour and hazelnuts.
3.Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Alternatively, you can use your hands to form the dough.
4.Divide the dough in two pieces (2/3 and 1/3 respectively) and wrap each piece of dough with a plastic wrap.
5.You can pat dough into a thick disk. Place into the fridge for at least 1 hour.
6.After the dough has chilled, remove from the fridge and let it sit unwrapped for a few minutes at room temperature, until slightly pliable.
7.Heat the oven to 180o Celsius.
8.Lightly dust a work surface and the rolling pin with flour. Roll the larger disk of dough into a 28 diameter circle.
9.Gently wrap the dough around the rolling pin and unroll it over the tart pan. Press the dough into the bottom and sides of the pan. Roll the rolling pin over the tart pan to cut the edges.
10.Prick the base with a fork and then place back into the fridge for 30-35 minutes while you roll the second piece of dough.
11.Roll the smaller piece of dough and cut into strips (around 2 cm).
12.Remove the crostata base from the refrigerator. Fill with the sour cherry spoon sweet or a filling of your choice.
13.Put strips of dough across the top of the spoon sweet. If you have any remaining pastry, you can make any pattern you like on top. It doesn’t have to be perfect.
14.Set the tart pan on the baking sheet and bake until the crust is golden brown, around 30-35 minutes.
15.Transfer from the baking sheet to a cooling rack and let it cool completely. Remove from the outer ring of the tart pan and transfer crostata to a serving plate.
16.Serve with vanilla ice cream, if desired.


  1. The butter has to be as cold as possible, straight from the fridge.
  2. It is important to let the dough rest and chill in the fridge for at least 30 minutes before rolling out.
  3. In place of sour cherry spoon sweet, you can use any spoon sweet or jam of your preference.
  4. The recipe is for a 25 cm baking tart.


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