Crostata di Ciliegie: Cherry Tart – Chestnuts and Truffles TV


I’m delighted to present to you my first video recipe for Chestnuts and Truffles TV on YouTube. I really enjoyed making this video since I was able to go into a lot more detail about techniques, particularly with the pasta frolla, or shortcrust pastry, than you can in a recipe. You also get to see a bit of Tuscany and you’ll be seeing a lot more as I get out and about in future videos.  The full recipe including all the ingredients is below. Buon appetito!


Crostata di Ciliegie

Serves 6
250g / 2 cups plain flour
50g 1/4 cup granulated sugar
5g / 1 teaspoon salt
< 120g / 1/2 cup water
125g / 1/2 cup unsalted butter
1 pot jam


  1. Put the flour, sugar, and salt into a bowl.
  2. Add the butter and rub in with your fingers until you have achieved the consistency of breadcrumbs.
  3. Add enough water to bring the mixture together into a dough. Wrap in clingfilm and refrigerate for one hour.
  4. Butter a pie tin. Roll the pastry out to fill the bottom of the pie tin. Prick the base of the pastry with a fork. Keep the leftover pastry. Refrigerate the pastry case for one hour.
  5. Roll out and cut the remaining pastry into eight strips with a pasta wheel.
  6. Cover the bottom of the pastry case with jam.
  7. Place the strips of pastry over the top of the jam in the form of a lattice.
  8. Bake at 180°C / 355°F for 35-40 minutes. Allow to cool completely before serving.

4 thoughts on “Crostata di Ciliegie: Cherry Tart – Chestnuts and Truffles TV”

  1. Well done doing a video!!! Am so frustrated because I can’t get to see it…..not your video’s fault but seems my computer let’s me see some videos and not others….have no idea why. I’ll keep working at it….but your video sounds fab!

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