Sour Cherry Tart
Sour Cherry Tart. Enjoy the perfect balance of tangy and sweet with a sour cherry tart. A buttery, flaky crust filled with fresh sour cherries, this dessert is a delightful treat for any occasion.
The combination of crisp dough with a mild taste of cocoa and refreshing cherries is always a winning combination.
A little effort in decorating and there you have it, the star of every table. Make this delicious tart, make your loved ones happy, and pass the recipe on ❣️
Category: Sweet Pies
Dough:
– 180g of butter
– 100g of sugar
– A pinch of salt
– 1 teaspoon of vanilla flavoring
– 2 eggs
– 360g of flour
– 10g of baking powder
– 2 spoons of cocoa
Stuffing:
– 400g of cherries
– 100g of sugar
– 1 vanilla sugar
– 150+50 ml of water
– 3 spoons of cornstarch
Procedure:
1) Add sugar, a pinch of salt, vanilla flavoring to the softened butter and mix the ingredients. Add eggs and beat with a mixer until foamy.
Mix flour and baking powder and sift into the dough
2) Stir to combine the flour with the other ingredients.
Let’s continue kneading with our hands until the dough stops sticking to our hands.
Divide the dough in half, and then one half into another half.
Add cocoa to 1 quarter of the dough and knead until the cocoa is combined with the dough. Wrap all three parts in transparent foil and store in the refrigerator for half an hour
3) Heat cherries, sugar, vanilla sugar and water until boiling, stirring occasionally. Thicken with cornstarch that we mixed with water. Cook for a few minutes with constant stirring. Let the filling cool down before spreading it over the dough.
4) Roll the larger part of the dough into a circle with a rolling pin. We put it in a mold with a diameter of 26 cm. The mold does not need to be greased because the dough is oily. Place the dough in the mold and press the edges. Cut off the excess dough. Prick with a fork
5) Separate the dough with cocoa and make small circles. Separate the light dough and cut two 3cm wide strips. We arrange the circles on strips. Press a little so that they stick together.
We cut 8 narrow strips of 1 cm wide on both light and brown dough.
6) Pour the cooled filling onto the dough in the mold. Let’s level it.
Arrange the strips on our tart.
In the middle we put one wider strip with circles, and on the sides we put together brown and beige strips.
We intertwine them as shown in the video. We cut off the excess. Cover with whipped egg white.
7) Bake the tart in a preheated oven at 180°C (356°F) for about 40 minutes
Good appetite ‼️
29
2 weeks ago
