It is a perfect and simple rustic cherry tart with a hint of almond extract and a shortcrust pastry that never fails. It is not only delicious but super easy to make! Please feel free to serve warm with your choice of ice cream.
Ingredients for the shortcrust pastry:
- 1 and 1/4 cup plain flour
- 2 Tbsp icing sugar
- pinch of salt
- 125 g cold butter, diced
- 3 Tbsp cold water
In a bowl, mix the flour, icing sugar and salt. Add in butter and 3 tablespoons of cold water. Mix until the mixture resembles coarse crumbs, then gently knead the pastry in the bowl until it all comes together. Shape the pastry into a ball and flatten it into a thick disk. Wrap it in foil and refrigerate for 30 – 60 minutes.
Ingredients for the cherry filling:
- 500 g sweet cherries
- 50 g sugar
- 3/4 tsp almond extract
- 1 Tbsp lemon juice
- 2 Tbsp potato starch
Pit the cherries and mix them with other ingredients. Toss well to coat the fruits and set aside.
Line a large baking tray with baking paper. Set aside. Roll the pastry into a 30 cm circle on a lightly floured surface. Transfer the pie to the prepared baking tray.
Spoon the cherry filling into the centre of the pastry, leaving a few centimetres of border all around. Gently fold the edges of the pastry over the fruits, overlapping the pastry as necessary. Press gently to seal the edges. Don’t worry if the edges aren’t even – it’s meant to look rustic. Brush the folded edges with a beaten egg and a tablespoon of water. Sprinkle with almond flakes.
Bake at 200°C for about 40 minutes or until the crust is golden brown.
Also:
- 1 beaten egg with 1 Tbsp water for brushing
- almond flakes for sprinkling
Enjoy!
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