Whole wheat cherry crostatas are those sweet treats that bring me back to childhood.
For me, cherries mean joy, trips to the countryside, childhood. The cherry harvest in the country is one of my most pleasant childhood memories, when I would attend the cherry harvest in the countryside with my friends. These delicious small crostatas remind me to the carefree moments in which I only needed a basket filled with fruit to make me happy.
Crispy and tasty, these little dairy free crostatine evolve around an exquisite homemade jam with a sweetness that only these juicy fruits can give.
You can replace wholewheat Kamut flour with Farro flour or, for a gluten free recipe, brown rice flour.
Whole wheat cherry crostatas: Ingredients
For the Jam
500 g (17 oz) cherries
100 g (3½ oz) raw coconut sugar
The juice of 1 untreated lemon
For the Pastry
50 ml (2 fl oz) mild extra virgin olive oil
1 large free range organic beaten egg
50 ml (2 fl oz) brown rice milk (or other vegetable milk)
300 g (11 oz) wholewheat Kamut flour
Pinch of sea salt
Whole wheat cherry crostatas: Method
- Wash the cherries and place in a saucepan with the coconut sugar and lemon juice, cook for about 20 minutes.
- For the pastry: mix all the ingredients together and knead the dough until it reaches a soft consistency and compact.
- Roll out the dough and divide into special molds for small tarts. Cover each tart with cherry jam.
- Bake at 180°C (350°F/Gas 4) for 30 minutes.