Plum and sour cherry tart

Plum and Sour Cherry Tart

There are days when I find another jar of plum compote on the shelf and a cup of sour cherries in the freezer or fridge. I usually make this tart when I have fruits that need to be used quickly. It's a pretty simple recipe, with no fancy ingredients, featuring a tender crust made with lard that comes together and kneads effortlessly. If you have nuts at home, you can add them for texture. I make it quite often, especially towards the end of summer or when I have leftover compote.

Quick Info

Total time: about 1 hour
Preparation time: 20 minutes (including kneading and rolling out the dough)
Baking time: 30-35 minutes (until golden brown)
Servings: 8 medium slices
Difficulty: easy
Recipe type: fruit tart, homemade dessert

Ingredients

100 g lard
300 g flour
50 g sugar
grated zest of one orange
1 packet vanilla sugar
1/2 packet dry yeast (3-4 g)
a pinch of salt
room temperature water (enough to bind the dough)
1 jar of plum compote (pitted plums, well-drained)
1 cup sour cherries (well-drained, can be from compote, canned, or frozen)
a handful of nuts (coarsely chopped)
1 teaspoon semolina
1 egg yolk
a little milk (for brushing the dough)

Instructions

1. Place the flour in a large bowl. Add the dry yeast, salt, sugar, vanilla sugar, and grated orange zest. Mix everything with a spoon.

2. Make a small well in the center of the mixture. Add the room temperature lard into the well and start kneading by hand.

3. Gradually add water, kneading continuously, until you obtain a smooth, slightly soft but non-sticky dough. When you feel the dough is homogeneous and no longer sticks to your hands, stop adding water.

4. Cover the bowl with a clean towel and let the dough rest for 15 minutes on the kitchen counter.

5. Meanwhile, drain the plums from the compote (without pits) and the sour cherries using a sieve. If the fruits are very juicy, you can leave them in the sieve for a few minutes to drain completely.

6. Sprinkle a little flour on the work surface. Roll out the dough into a medium-thick sheet, about the size of the baking tray you will use for the tart.

7. Line a baking tray with parchment paper. Place the rolled-out dough in the tray, making sure to cover the edges as well.

8. Prick the dough in the tray with a fork in several places. Sprinkle a teaspoon of semolina over the entire surface – the semolina will help absorb excess liquid from the fruits.

9. Place the pitted plums and well-drained sour cherries over the dough. Sprinkle the chopped nuts on top of the fruits.

10. From the remaining dough, cut thin strips and arrange them over the fruits in a lattice pattern or however you find easier.

11. Mix the egg yolk with a little milk and brush the strips of dough with a pastry brush or your finger.

12. Place the tray in the preheated oven at medium heat (about 180°C) and bake the tart until the dough is nicely golden, about 30-35 minutes. Remove the tart from the oven and let it cool in the tray.

Why I Make This Recipe Often

This recipe doesn't require hard-to-find ingredients, and I always use the fruits I have on hand. The lard dough turns out tender and keeps well for a day or two. The nuts add a bit of crunch, and the tart is neither too sweet nor heavy. It can be a dessert or a snack.

Tips and Variations

Tips

- If using fruit from compote, drain them well and possibly pat them dry with a towel.
- Don’t overload the tart with too much liquid, or the dough will become soggy.
- For a shinier appearance, you can also brush the edges of the dough with egg yolk.

Substitutions

- Lard can be replaced with butter with 82% fat, but the texture will be slightly different.
- Plums can be substituted with apricots or peaches from compote.
- Nuts can be omitted or replaced with chopped almonds.

Variations

- You can use just one type of fruit, depending on what you have on hand.
- If you don't have vanilla sugar, you can skip it or use vanilla extract.
- You can add a pinch of cinnamon over the fruits if you like the flavor.

Serving Ideas

- It can be served warm or cold.
- It goes well plain or with a scoop of yogurt or sweet cream on the side.
- It can be dusted with sugar after cooling, but it's not necessary.

Frequently Asked Questions

1. Can I use just one type of fruit?
Yes, you can make the tart using only plums, only sour cherries, or any other fruit you have.

2. What if I don't have lard?
You can use butter, and the result will still be tender, but slightly different in taste.

3. Does the dough need to rise?
No, the dough does not need to rise like a classic yeast dough. It only rests for 15 minutes to become more elastic.

4. Can I use frozen fruits?
Yes, but it's important to let them thaw completely and ensure they are well-drained.

5. If I don't have semolina, what can I substitute it with?
You can use fine breadcrumbs or a teaspoon of flour, just to absorb the excess juice from the fruits.

Nutritional Values

Approximately, one slice of tart (out of 8 servings) has around 220-240 kcal.
Carbohydrates: 33 g
Proteins: 3-4 g
Fats: 8-10 g

Values may vary depending on the amount of sugar, the type of lard/butter, and the exact quantity of fruits used. Nuts slightly increase the fat and protein content.

Storage and Reheating

The tart keeps well for 1-2 days at room temperature, covered with a clean towel. If you want to store it longer, it’s better to keep it in the fridge, but it will lose some of its tenderness. It can be easily reheated in the oven or microwave, but not for too long, to avoid drying out. It’s best not to keep it for more than 2-3 days, especially if you used very juicy fruits.

 Ingredients: 100 g lard, 300 g flour, 50 g sugar, orange peel, vanilla sugar, 1/2 packet of dry yeast, a pinch of salt, room temperature water, 1 jar of prune compote, 1 cup of sour cherries, a handful of walnuts, 1 egg yolk

 Tags:  plum tart cherry tart