Full season of large and delicious cherries.
Of course, you love them too, even if they are slightly sour. The grafted ones are really sweet, but each with its own impact on the taste
Today I bring you an extremely simple dessert, easy to prepare, in which I wanted to keep the unripe cherries, to enjoy their natural aroma and taste. Today I bring you a delicious cherry tart .
For this, I thought that something was needed to keep them tied, not to run through the plate, although some of them paraded a bit, but I nibbled on them quickly.
A simple tart dough, ready to bake, delicious fruit filling and ready tart with cherries .
The indulgence and reward of work came the next day, when I cut and enjoyed a portion. Wonderful tart, especially since we didn’t use much sugar, but it was perfectly balanced for our taste.
You can put more sugar if you know you prefer sweeter, the choice is yours.
Let’s virtually pamper yourself with a generous portion of this cherry tart .
Square tart shape 20 x 20 cm Preparation time: less than 60 minutes No. servings: 10
- 180 gr butter
- a pinch of salt
- 250 gr white wheat flour
- 1 lgta powdered sugar
- 1 egg yolk (chicken egg)
- 600 gr grafted cherries, cleared
- 1 lg raw sugar
- 200 ml of sour cherry juice, sweetened
- 1 lg starch
- chocolate chips
Prepare the cherries first. Wash in cold water, leave for a while, then drain. Put in a bowl, add a tablespoon of raw sugar and mix gently. Set it aside.
In a clean bowl, put diced butter, add a pinch of salt. Add the flour, powdered sugar and knead lightly by hand until the butter is soft. Add an egg yolk, mix well. Do not knead excessively, otherwise it will lose its tenderness. Put the dough in a food foil and put it in the fridge.
A pot is being prepared. Put a tablespoon of starch, dissolve with sweet compote juice, stirring constantly to blend nicely, without lumps. Transfer to a saucepan, stirring constantly with a whisk. When the composition tends to coagulate, leave for another minute, then remove from the heat and leave to cool.
Remove the dough from the fridge, spread it evenly on a baking sheet, according to the tray in which the tart will bake. Using a fork, prick the dough from place to place.
Turn on the oven. Bake the dough in the oven at 170 degrees C for 15-20 minutes.
Remove and leave to cool slightly.
Drain the cherries from the leftover juice. Place it on top of the tart top, pour the cherry sauce on top, just enough to cover them lightly. It will keep them nicely tied.
Put the tart in the oven for about 6-7 minutes, then remove and leave to cool. Sprinkle a few chocolate chips.
After it has cooled completely, put it in the fridge in the fridge until ready to serve.
Use this cherry tart recipe.
Choose cherries from the large, ripe ones.
Be careful when removing the seeds, so that no one is left by mistake, it would be quite serious to bite the tart and catch a stone between the teeth.
Do not use much starch in the cherry sauce, it has the role of keeping the cherries tied, but it will also coagulate in the cold.
You can supplement the amount of sugar, for us it was the perfect taste. Keep in mind that the grafted cherries are sweet, plus that the compote juice is already sweetened.
You can sprinkle powdered sugar on the tart when it is cold.