For the Dough
1½ Cups All-purpose flour
2 Tablespoons granulated sugar
½ teaspoon Kosher salt
6 Tablespoons very cold unsalted butter, cut into cubes
¼ Cup ice water
For the Filling
2 Cups frozen cherries (do not thaw)
1 Cup of fresh blackberries (use frozen, if needed, and/or any berry you like)
⅔ Cup sugar + 2 teaspoons to finish
2½ Tablespoons quick-cooking tapioca
2 Tablespoons Stoller Wine Pinot Noir
Zest of 1 lemon
1 Tablespoon fresh rosemary, finely chopped + 2-3 branches to garnish
¾ teaspoon freshly cracked black pepper
For the Egg Wash
1 egg, well beaten
1 Tablespoon milk
Place the flour, sugar and salt in a food processor with a plastic dough blade. Pulse a few times to fully combine. Add the butter pieces and pulse until the mixture looks like little pebbles, 20-30 seconds. Pulse again while streaming the water through the feed tube. When the dough starts to form a solid ball, stop the processor. Transfer the dough to a clean, lightly floured surface and flatten evenly into a 2″ thick disc (about 4-5” across). Wrap in plastic and chill in the refrigerator at least 1 hour.
While the dough is chilling, stir together the filling ingredients except the fresh berries in a medium-sized mixing bowl. Gently fold in the fresh berries to keep them mostly whole. Let the mixture rest in the refrigerator until the dough is ready – the fruit will soak up the wine.
Preheat the oven to 425°F.
Dust a rolling pin and a clean surface with flour. Place the dough on the surface and roll out into uniform circle to about ⅛”; thick – the pastry should be about 11” across. (Use the side of your hand to even up and smooth the sides). Carefully roll the dough over the rolling pin and transfer to a rimmed baking sheet lined with parchment.
Spoon the filling from the center of the dough to about 1½” from the outer edge. Gently fold the edges up over the filling to enclose the crostata.
Whisk together the egg and milk in a small bowl. Brush evenly onto the top of the dough. Finish by sprinkling with remaining 2 tablespoons of sugar.
Bake for 50 minutes, until the crust is a beautiful golden brown and the juice from the fruit is thick and bubbly (it’s OK if it dribbles out from under the crust). Remove from the oven and let cool on the baking sheet at least 30 minutes.
Garnish with fresh rosemary branches. Serve with vanilla ice cream or whipped cream.