This amazing cherry tart comes from France. It will win you over from the first bite. It perfectly combines a crunchy shortbread base and a lot of cherry filling. The tart turns out to be very tasty and fragrant, it smells like summer! Not a single household will refuse a piece of such homemade cakes.
Preparing such a French tart with cherries is not too difficult. Yes, products are available. Of course, it is best to cook such a pie from fresh cherries, but you can also use frozen pitted cherries. And this tart can be prepared with any other berries. It will turn out no less fragrant and tasty.
When you feel like dipping into summer, be sure to make this cherry tart! It's amazingly tasty, juicy and not difficult at all.
Ingredients:
Tart dough:
- flour - 250 g
- butter - 100 g
- egg - 1 pc.
- sour cream - 1 tbsp. l.
- sugar - 2 tbsp. l.
- baking powder for dough - 1/2 tsp. l.
- salt - 1 pinch
Filling:
- cherry - 500 g
- sugar - 100-150 g
- water - 70 ml
- cinnamon - 1/2 tsp l.
- starch - 4 tbsp. l.
Step by step recipe
1. We knead the dough. Pour 250 g of flour into a bowl, add 2 tbsp. l. sugar, half a teaspoon of baking powder and a pinch of salt.
Mix all dry ingredients with a spoon.
2. Here we add 100 g of cold butter.
We grind everything into crumbs, I do it with a mixer, but you can grind it with your hands.
3. In the resulting crumb, add 1 yolk and 50 g of sour cream of any fat content or kefir.
Knead the dough. As soon as all the ingredients are mixed and the dough becomes smooth, stop kneading the dough.
4. We collect it in a lump, wrap it in a bag and put it in the refrigerator to cool for 30 minutes.
5. Roll out the chilled dough into a circle slightly larger than the baking dish.
Line the bottom of the mold with parchment paper. We put the rolled out dough in it with a silicone mat.
6. We press the dough to the edges of the form, forming a side of the dough about 3 cm high. The diameter of my mold is 20 cm. If you use a larger diameter shape, then make the sides lower.
We prick the dough with a fork, and press the sides for beauty a little with a fork.
Let the mold with the dough cool in the refrigerator for 20 minutes.
7. After 20 minutes, cover the dough with foil and put in an already preheated oven to 180 degrees. Bake for 15 minutes.
8. While the tart base is baking, prepare the filling. We take half a kilogram of fresh cherries and remove the seeds. I do this with a safety pin.
9. We transfer the prepared cherries to a saucepan, add 100 - 150 g of sugar, half an hour. l. cinnamon, 4 tbsp. l. starch and 70 ml of water.
We put the saucepan on the stove and cook over medium heat, stirring constantly. As soon as the mixture begins to boil and thicken, remove it from the heat.
10. The base is already baked, we shift the freshly prepared filling into it and carefully distribute it.
Put the tart with the filling back in the oven. Bake for about 20-25 more minutes.
11. Cool the baked tart completely and remove from the mold.
The cherry tart is amazingly delicious. It perfectly combines crumbly shortbread dough and a lot of delicious sweet and sour cherry filling. Such a tart is not prepared quickly, but it is worth it.
video recipe
Recipe taken from my cooking site gotovimop.com