Cherry tart

Cherry Tart – A Heartfelt Delight

If you are looking for a dessert that combines the sweetness of cherries with the delicate texture of a flaky pastry, you've come to the right place! This cherry tart is not just a simple recipe, but a love story in dessert form, inspired by a special moment – Padre Victor's anniversary. Let's venture together into the preparation of this delight, step by step!

Preparation Time

- Preparation time: 30 minutes
- Baking time: 40 minutes
- Total time: 1 hour and 10 minutes
- Number of servings: 8 servings

Ingredients

For the flaky pastry:
- 500 g flour
- 250 g cold Mascarpone cheese
- 2 eggs
- 2 tablespoons sugar
- 5 g baking powder
- 2 tablespoons sour cream
- Vanilla (to taste)
- A pinch of salt

For the filling:
- 1 kg cherries (fresh, well-ripened)
- 4 tablespoons sugar
- 4 tablespoons breadcrumbs, 1 tablespoon sugar, oil (for frying)
- Cinnamon (optional, for flavor)

For finishing:
- Milk (for brushing)
- 1 tablespoon brown sugar
- Powdered sugar (for decoration)

Step-by-Step Preparation

1. Preparing the Dough:
In a large bowl, combine the flour, salt, and baking powder. Add the cold Mascarpone cheese and mix well until you achieve a homogeneous mixture. This ingredient brings a creamy taste and a fine texture to your dough.

2. Adding Moist Ingredients:
Incorporate the sour cream, beaten eggs, and sugar. Add vanilla for an extra flavor boost. Knead the dough until it becomes elastic and smooth. Cover it with plastic wrap and refrigerate for an hour. This step is crucial as chilling the dough helps achieve a flaky texture.

3. Preparing the Cherries:
Wash the cherries, remove the pits, and place them in a bowl. Sprinkle 4 tablespoons of sugar over them, mixing gently. Let them sit for a few minutes to release a natural syrup.

4. Preparing the Breadcrumbs:
In a pan, heat a little oil and add the breadcrumbs. Lightly fry until golden, then add a tablespoon of sugar, mixing well. The breadcrumbs will help absorb the juice from the cherries, preventing the dough from becoming soggy.

5. Assembling the Tart:
Once the dough has chilled, divide it into two parts: a larger part for the tart base and a smaller part for the top. Roll out the larger part on a floured surface and place it in the prepared tart pan lined with parchment paper.

6. Adding the Cherries:
Drain the cherries from the syrup and mix them with the fried breadcrumbs. Sprinkle a little breadcrumb on the tart base and evenly distribute the cherries. Cover with the remaining dough, which you have rolled out beforehand, and cut out attractive shapes to place on top for a decorative look.

7. Finishing and Baking:
Before placing the tart in the oven, brush the surface with milk and sprinkle brown sugar for a crispy crust. Place the tart in a preheated oven at 170 degrees Celsius and bake for about 40 minutes, or until golden and beautifully browned.

8. Serving:
Once the tart has cooled, sprinkle powdered sugar on top for an elegant look. It can be enjoyed plain or accompanied by a scoop of vanilla ice cream, which will add creaminess and a pleasant contrast to the tart cherries.

Practical Tips

- Buying Cherries: Choose fresh cherries with shiny skin and no blemishes. Smaller cherries are usually sweeter and ideal for this recipe.
- Variations: You can also add other fruits, such as raspberries or blueberries, to create a mixed fruit tart. Change the flavor with cinnamon or add a few drops of almond extract for a more sophisticated taste.
- Dough Care: If the dough becomes sticky during preparation, you can gradually add a little flour. Be careful not to overdo it, as it may compromise the final texture.

Nutritional Benefits

This cherry tart is not only delicious but also packed with nutrients. Cherries are rich in antioxidants and vitamin C, benefiting the immune system. Additionally, Mascarpone adds a source of calcium and protein, providing a balanced nutritional intake.

Frequently Asked Questions

- What can I use instead of cherries?
You can use plums, peaches, or even frozen fruits, but make sure to adjust the amount of sugar according to the sweetness of the chosen fruits.

- How can I tell if the tart is baked?
The tart is ready when it has a golden color on the edges and feels firm to the touch.

- Can I prepare the tart in advance?
Yes, the tart can be made a day ahead, and the flavor will be even more intense after it has chilled.

Conclusion

The cherry tart is not just a dessert, but a symbol of the joy of cooking and sharing special moments with loved ones. Whether you prepare it for a special occasion or simply to treat yourself, this dessert will surely bring smiles to the faces of those who taste it. So, embark on a culinary adventure and enjoy every step of the process!

For the dough, I mixed flour with a pinch of salt, baking powder, and cold Mascarpone cream. I then added sour cream, sugar, beaten eggs, and vanilla. I kneaded an elastic dough, covered it with plastic wrap, and put it in the refrigerator for an hour. I removed the pits from the cherries and placed them with sugar to release syrup. I was afraid that the cherries would release too much syrup while in the oven and the tart crust would break, so I prepared some breadcrumbs. I toasted the breadcrumbs in a little oil, then added a tablespoon of sugar. I drained the cherries from the syrup they released, then mixed them with the prepared breadcrumbs. I divided the dough. A larger part was rolled out and placed in the lined baking tray, while from the other part, I made a lid from which I cut out some shapes to place on top. Now you can decorate as you like. Over the sheet placed in the tray, I sprinkled a little breadcrumbs and then added the cherries. I covered it with the tart sheet and the cut-out shapes. I brushed with a little milk and sprinkled brown sugar on top to make it crunchier. I baked it at about 170 degrees for 40 minutes. I sprinkled powdered sugar on top, but it can also remain as is. Since the filling wasn't too creamy, I think a little ice cream would go well with it.

 Ingredients: For the shortcrust pastry: 500 g flour, 250 g Mascarpone cream, 2 eggs, 2 tablespoons sugar, 5 g baking powder, 2 tablespoons sour cream, vanilla, salt. For the filling: 1 kg cherries, 4 tablespoons sugar, 4 tablespoons breadcrumbs + 1 tablespoon sugar + oil, cinnamon. For finishing: Milk + 1 tablespoon brown sugar + powdered sugar.

 Tags:  fruit tart tender dough