Sour Cherry Tart: the variety of cherries that makes this recipe a real treat

There Of tart cherries is a very tasty dessert composed of a base of shortcrust pastry filled with a compote of sour cherries, a variety of darker cherries with a more acidic flavor, similar to the more well-known black cherries. This fruit is usually used in recipes for syrups, preserves or liqueurs and becomes part of the ingredients of numerous dessert recipes, excellent to be enjoyed at breakfast, as a snack or as an end of a meal to end in delight. Here’s how to prepare the sour cherry tart with our recipe, for a traditional dessert, but with a particular filling.

Ingredients for 6 people

FOR THE SHORTBREAD
00 flour: 500 g
Butter: 150 g
Powdered sugar: 150 g
Salt up: 1 tsp
Eggs: 3 whole
Yolk: 1
Water: 10 ml
FOR FILLING
Sour cherries: 1 kg
Granulated sugar: 30 g
Cherry jam: 200 g
Powdered sugar: to taste

Preparation: 40 minutes
Cooking: 35 minutes
Total: 1 hour, 15 minutes
Calories: 195Kcal / portion

Preparation

Start with the preparation of the pastry: take the bowl of the planetary mixer and insert the chopped butter into it together with the icing sugar: mix for a few minutes. If necessary, this procedure can be carried out using a mixer.

Dissolve the salt in 10 ml of water and pour them into the mixer.

Break the eggs and add them in the bowl; start the machine and knead for a few more minutes.

Collect the flour and sift it.

Pour it into the dough and continue to work the ingredients in the mixer.

Take the dough and work it with your hands on a work surface: the result must be a smooth dough without lumps. After forming a ball, wrap the pastry with cling film and place it in the refrigerator letting it rest for 30 minutes.

At this point, wash and dry the sour cherries well.

Make an incision in the middle, with the small knife, to extract the stone from each one (to do this you can use the appropriate stoner).

Transfer the cherries to a large pot; add the granulated sugar and let them cook over medium heat for about 20 minutes, until the vegetable liquid has evaporated almost completely. Turn off the flame and let them cool.

Recover the dough and, with the help of a rolling pin, roll it out on a lightly floured surface reaching a thickness of half a centimeter.

Take a 24 cm diameter cake pan, grease it and flour it. Place the dough spread on it by cutting off the excess.

Make the pastry adhere well on the base and on the edges of the pan by pressing lightly with your hands; prick the bottom with the tines of a fork. At this point fill the cake with a layer of cherry jam.

Add the previously cooked sour cherries.

Place the pan in a preheated static oven at 180 ° and bake the cake for about 40 minutes or until the edges are golden.

After this time, take the cake out of the oven and let it cool; serve the sour cherry tart sprinkled with icing sugar.

Accessories

Planetary or mixer
Bowl
Sieve
Transparent film
Knife or stoner
Large pot
Ladle
Rolling pin
24 cm diameter cake pan
Fork

Tips and tricks

Nothing is wasted in the kitchen: to reuse the leftover dough we suggest you try to recreate these cute ones Shortcrust pastry flowers filled with custard.
You can compose your compote directly with the fresh fruit, if it should be in season, as an alternative to ready-made cherry jam: it is important that the latter has the whole pieces inside to avoid the release of too much liquid during cooking.
A variant of the sour cherry tart is constituted by the addition of ricotta in the filling, a typical recipe from Lazio. So why not try it too Zuccotto with ricotta and black cherriescharacteristic of the Tuscany region?