Cherry Crostata

Directions

• Mix the flour, sugar and salt in a mixing bowl or food processor and mix. Add the butter and cut with a pastry cutter or pulse in the food processor until the mixture forms coarse crumbs.
• Add the vanilla to the ice water and sprinkle it over the flour and butter mixture. Mix until a dough forms, adding a little extra ice water as needed.
• Place a piece of parchment or wax paper on the counter. Shape the dough into a 1-inch thick round. Wrap the disk tightly in the paper and refrigerate for at least 1 hour.
• Place a pizza stone in the oven and preheat the oven to 425°F for 45 minutes, or pre-heat a baking sheet for 10 minutes. Remove the dough from the refrigerator let it soften for about 15 minutes before rolling.
• Place the dough round between 2 sheets of lightly floured parchment paper. Roll the dough into a 13-inch round, flouring the round lightly as needed. Remove the top sheet of parchment. Slide the dough and parchment onto the pizza stone or baking tray.
• Combine the cherries, sugar, flour, and cinnamon in a saucepan and mix well. Cook on medium heat until just beginning to thicken.
• Make a circle in the dough with a butter knife, indicating a border of about 1 ½ inches. Fold the border up to make a rim. Fill the center of the dough round with the cherries in an even layer. Adjust the rip as needed, brush with egg wash, then sprinkle with coarse sugar.
•  Bake until the crust is nicely browned and the cherries are bubbling, about 40 minutes. Remove from the oven with the peel or baking sheet and let cool on a rack for 15 minutes before serving.