Cherry Tart

Cherry tart - a sweet-sour delight, perfect for any occasion. This recipe evokes memories of summer when cherries are in full bloom, and their inviting aroma encourages us to put on our aprons and start cooking. The cherry tart is not just a dessert, but a culinary experience that brings joy and nostalgia in every slice. Get ready to transform into a true dessert master with this detailed recipe that will guide you step by step to a perfect result.

Preparation time: 30 minutes
Baking time: 60-75 minutes
Total time: 90-105 minutes
Number of servings: 8-10 servings

Ingredients

For the dough:
- 350 g flour
- 200 g cold butter (cut into cubes)
- 1 tablespoon sugar
- 2-3 tablespoons cold water

For the filling:
- 600 g cherries (fresh or frozen)
- 200 g sugar
- 3 tablespoons cornstarch
- Juice from half a lemon
- A pinch of salt
- Vanilla sugar (to taste)
- A bit of butter, sugar, and milk for decoration

Short history

The cherry tart is a classic dessert appreciated over time for its flavor. The origins of this recipe can be traced back to European traditions, where seasonal fruits were used to create sweet dishes rich in flavors and varied textures. Cherries, with their sweet-sour taste, have become the star ingredient of this tart, bringing a note of freshness and a pleasant contrast with the flaky dough.

Step by step

1. Preparing the dough:
In a large bowl, add the flour, cold butter cut into cubes, and sugar. Using a mixer or your fingers, mix the ingredients until you obtain a mixture resembling wet sand. It is important for the butter to be cold to achieve a flaky dough.
If the mixture is too dry, add cold water one tablespoon at a time, mixing constantly until the dough becomes elastic and no longer sticks to the bowl. Do not over-knead, as this will make the tart less flaky.
Divide the dough into two parts: a larger one (about 2/3) for the tart base and a smaller one (about 1/3) for the lattice. Wrap each piece in cling film and place them in the fridge for 30 minutes. This step is crucial, as cold dough is much easier to work with and will rise beautifully during baking.

2. Preparing the filling:
While the dough cools, we have time to work on the filling. Wash the cherries and, if necessary, pit them. You can choose to leave them whole or cut them in half, depending on your preferences.
In a bowl, combine the cherries with sugar, cornstarch, lemon juice, salt, and vanilla sugar. Mix well to combine the flavors. The cornstarch will help thicken the filling during baking, ensuring that the tart will not be too wet.

3. Assembling the tart:
After 30 minutes, take the dough out of the fridge. Roll out the larger piece of dough on a floured surface, being careful not to let it stick. Use a rolling pin to achieve an even sheet. Transfer the dough to the tart pan (about 26 cm in diameter), ensuring to cover the sides of the pan as well.
If you notice that the dough is warming up and becoming sticky, you can put it back in the fridge for 10-15 minutes before continuing. After placing the dough in the pan, pour in the cherry filling. Make sure there is no excess juice, as this will affect the tart's appearance.

4. Preparing the lattice:
To create that rustic and appealing look of the tart, roll out the smaller piece of dough and cut it into strips about 1-2 cm wide. These will be placed over the filling in a crisscross pattern, forming a lattice. Make sure the strips are thick enough not to break during handling.
Place a few small pieces of butter between the strips for extra flavor, then sprinkle with milk to help the sugar stick. This step will give a golden and crispy crust.

5. Baking:
Preheat the oven to 200 degrees Celsius. Place the tart in the preheated oven and let it bake for 60-75 minutes, or until the crust turns golden and the filling begins to bubble slightly. It is important to watch the tart in the last 10-15 minutes to ensure it does not burn.

6. Serving:
Once the tart is baked, let it cool in the pan for about 10-15 minutes, then transfer it to a cooling rack. The cherry tart is served warm or at room temperature, but for an extra touch of flavor, you can accompany it with a scoop of vanilla ice cream or a dollop of cream. This combination will highlight the sweetness of the cherries and add a creamy note.

Useful tips

- Cherries: If using frozen cherries, make sure to thaw and drain them well before using to prevent excess water.
- Dough: You can experiment with different types of flour, such as whole wheat flour or almond flour, to add a distinct note.
- Variations: Add a pinch of cinnamon or a splash of almond extract to the cherry filling for extra flavor.
- Storage: The tart keeps well in the fridge for 2-3 days. Reheat slightly before serving to restore its crispy texture.

Calories and nutritional benefits

A serving of cherry tart has approximately 250-300 calories, depending on the serving size and ingredients used. Cherries are rich in antioxidants, vitamins A and C, and have anti-inflammatory properties. They also contain fiber, which aids in digestion.

Frequently asked questions

1. Can I use other fruits?
Yes, you can replace the cherries with cherries, raspberries, or blueberries. Each fruit will give a unique flavor to your tart.

2. What can I do if the filling is too runny?
If the filling is too runny, you can add more cornstarch or let the cherries drain better before using them.

3. How can I make the tart less sweet?
Reduce the amount of sugar in the filling and use tarter cherries for a balanced taste.

4. Can I prepare the tart a day in advance?
Yes, the tart can be prepared a day in advance and stored in the fridge. Reheat it gently before serving.

The cherry tart is a dessert that not only delights the taste buds but also brings a touch of joy to any moment of the day. Whether you serve it at a festive meal or as a personal treat, each slice is an explosion of flavors and textures. So put on your apron and enjoy this delicious recipe!

 Ingredients: For the dough: 350 g flour, 200 g flour, 1 tablespoon sugar, 2 tablespoons water (even 3 tablespoons). For the filling: 200 g sugar, 600 g sour cherries, 3 tablespoons cornstarch, juice from half a lemon, a pinch of salt, vanilla sugar, a little butter, sugar, and milk for decoration.