Cherry crostada
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sweet cherries |
| 2 | tablespoons | Almond flavored liqueur |
| Pastry for 9\" pie | ||
| 1 | cup | Sugar |
| ¾ | cup | Butter |
| 3 | Eggs | |
| 1 | can | (12 1/2oz) almond filling |
| 1¼ | cup | Flour |
| 1 | teaspoon | Baking powder |
| ¼ | cup | Cherry jelly |
| Whipped cream or topping | ||
Directions
Combine cherries & 1 Tbls. liqueur; set aside. Line 9" springfoam pan with removable bottom with pastry; set aside. Cream sugar & butter; beat in eggs & almond filling. Combine flour & baking powder; mix well. Stir into creamed mixture. Fold in cherry mixture. Pour into pastry lined pan. Gently pull crust edge to curve around filling.
Bake at 350 for 75-80 minutes or until wooden pick inserted in center comes out clean. Cover crostada with foil during last 30 minutes to prevent excessive browning. Cool. Blend jelly with remaining liqueur; brush over warm crostada. Remove from pan. Add topping.
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