2cupsfresh or frozen sweet cherriespitted and cut in half
2tablespoongranulated sugar
1tablespoonfresh lemon juice
Toasted almondsfor garnish
Sweetened whipped cream or ice cream for serving
Instructions
Heat oven to 400°F. Make the filling: In a food processor, combine almonds, anise seeds, sugar, 1 egg, vanilla, and salt. Blend until a paste forms. Add the butter and blend again. Set aside.
To make crostata: In a large bowl, toss the cherries with sugar and lemon juice. Set aside.
On a sheet of floured parchment, roll out the pastry dough to a 13-inch circle. Transfer dough, while still on parchment, to a rimless cookie sheet.
Spread the almond paste onto the pastry circle, leaving a 2-inch border. Scatter or arrange the cherries on top, covering all of the almond paste. Fold the dough up and over the cherries around the edges, pleating the dough as needed.
In a small bowl, beat remaining egg with 1 tablespoon water to make an egg wash. Brush crust's edge with egg wash and sprinkle crust generously with extra sugar.
Bake until cherries are cooked and juicy, 40 to 45 minutes. If crust starts to get too brown, lightly cover with foil. Remove crostata from oven, cool slightly, and sprinkle with extra almonds. Serve with whipped cream or ice cream if desired.