Ingredients
Method
Dough
- Step 1Pulse flour, sugar, lemon zest, baking powder, and salt in a food processor to combine. Add butter and pulse until mixture is the consistency of wet sand. Add egg, egg yolk, and vanilla and pulse again to combine. The mixture should still look crumbly but hold together when squeezed in your hand. Turn out onto a surface and smash and pat into a flat disk. Wrap in plastic and chill at least 1 hour.
- Do ahead: Dough can be made 2 days ahead. Keep chilled.
Filling and assembly
- Step 2Cook cherries, lemon juice, cornstarch, salt, and ⅓ cup (67 g) sugar in a medium saucepan over medium heat, stirring occasionally, until cherries have burst but still have some body and juices have thickened, 6–8 minutes. Let cool at least 15 minutes.Step 3Place a rack in middle of oven; preheat to 350°. Roll out dough to about ¼" thick. Transfer to tart pan; lift up dough, allowing it to slump into corners, then press lightly into pan. Trim excess so dough is flush with rim. Set extra dough aside.Step 4Scatter chocolate across crust, then top with filling. Reroll reserved dough; cut into strips or cut out into other shapes. Use strips to make a lattice top or decorate with shapes as desired. Brush dough with egg and sprinkle with sugar. Bake until golden brown, 20–25 minutes. Let cool at least 15 minutes to let filling set.
- Do ahead: Filling can be made 1 day ahead; cover and chill. Crostata can be baked 4 days ahead; let cool completely. Store covered at room temperature.
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