Why You’ll Love This Cherry Tart Recipe
If you’ve been searching for a dessert that’s both delightful and impressive, you’ll love this cherry tart recipe.
The combination of sweet, juicy cherries and a buttery, flaky crust creates a treat that never fails to impress. It’s the perfect balance of flavors and textures; every bite feels like a celebration.
Plus, this tart is versatile—you can serve it warm or chilled, with a scoop of ice cream or a dollop of cream.
I love how it brings a touch of elegance to any gathering. Once you try it, you’ll understand why it’s become a personal favorite of mine!
Ingredients of Cherry Tart
When it comes to baking a cherry tart, gathering the right ingredients is half the battle. Trust me, I’ve had my fair share of baking adventures where I thought I could wing it and ended up with a kitchen disaster.
But with this cherry tart, you’ll want to make sure you have everything ready to go. The beauty of this tart lies in the simplicity of its ingredients, which blend together to create a deliciously sweet and nutty flavor. So, let’s plunge into what you need to make this scrumptious treat.
Ingredients:
- 8 ounces plain flour
- 1 pinch of salt
- 2 teaspoons icing sugar
- 1 ounce cornflour
- 4 ounces lard
- 2 ounces margarine (mixed with the lard)
- 1 egg yolk
- 2 tablespoons cold water
- 1 pound black cherries (stoned or pitted)
- 4 ounces icing sugar (for the filling)
- 2 eggs
- 3 ounces ground almonds (finely ground)
- 3-5 drops almond essence
Now, before you rush off to the store, let’s talk a bit about these ingredients. First, the cherries are the star of the show. If you can get your hands on fresh, juicy black cherries, do it. They’re so much better than canned ones.
If cherries aren’t in season, frozen ones work just fine, but make sure you thaw and drain them first. As for the fats, the combination of lard and margarine gives that perfect flaky crust we all crave.
And don’t skip the almond essence; it adds that lovely touch of flavor that complements the cherries beautifully. So, gather these ingredients, and let’s get ready to make some magic in the kitchen!
How to Make Cherry Tart
Alright, folks, let’s plunge into the delightful world of baking a cherry tart. It all starts with our trusty pastry shell. First, we’re going to grab 8 ounces of plain flour, toss in a pinch of salt, 2 teaspoons of icing sugar, and 1 ounce of cornflour into a mixing bowl.
Now, the fun part: rub in 4 ounces of lard and 2 ounces of margarine until it resembles a sandy mixture. I always find this step oddly therapeutic, like a mini workout for my hands! Once it’s well combined, add in 1 egg yolk and 2 tablespoons of cold water. Mix it until you have a nice dough, but don’t overdo it. A gentle knead and a roll-out later, and you’ll have a pastry ready to line a greased 9-inch pie dish.
Now, here comes the fun part—baking blind. Yep, it’s not as complicated as it sounds. Just place a piece of baking paper over the pastry, fill it with split peas or any other weight, and pop it in the oven at 400°F for about 15 minutes. This guarantees that your pastry shell remains perfectly flat and doesn’t puff up like a balloon.
Once that’s done, reduce the oven temperature to 325°F and take the pie shell out. Arrange 1 pound of stoned black cherries right inside that lovely pastry shell, making sure they’re nice and cozy.
Now, let’s whip up that luscious filling. Mix 4 ounces of icing sugar, 2 eggs, 3 ounces of finely ground almonds, and 3-5 drops of almond essence in a bowl. Pour this delightful mixture over the cherries, and you’re ready to bake again! Pop it back in the oven for about 50-60 minutes until it’s firm and golden.
And just like that, you’ve got yourself a cherry tart that’s not only a feast for the eyes but also a treat for your taste buds. Whether you serve it warm or cold, maybe with a dollop of cream or a scoop of ice cream, I promise, it’ll make you feel like a baking superstar.
I mean, who knew making a tart could be this easy? And if it doesn’t look perfect, don’t sweat it. Just remember, it’s all about the flavor, and trust me, your guests will be none the wiser about any imperfections. Happy baking!
Cherry Tart Substitutions & Variations
While cherry tarts are delicious as they are, there’s always room for creativity in the kitchen.
I often swap black cherries for other fruits like raspberries or blueberries for a twist. If I’m out of ground almonds, I’ll use hazelnuts or walnuts instead.
For a gluten-free option, almond flour works wonders in the crust. Sometimes, I add a splash of vanilla or orange zest to the filling for extra flavor.
And if I’m feeling adventurous, I’ll top it with a crumbly streusel instead of the classic almond mixture.
It’s all about experimenting and finding what you love!
What to Serve with Cherry Tart
Serving cherry tart can elevate your dessert experience, especially when paired with complementary flavors.
I love to serve mine with a generous scoop of vanilla ice cream; the creaminess balances the tartness perfectly. You can also try a dollop of freshly whipped cream, which adds a light, airy touch.
For an extra zing, I sometimes drizzle a bit of warm raspberry sauce over the top. If you’re feeling adventurous, a sprinkle of toasted almonds enhances the nutty flavor of the tart.
These pairings not only complement the cherry tart but also create a delightful harmony of textures and tastes. Enjoy!
Additional Tips & Notes
To guarantee your cherry tart turns out perfectly, I recommend paying close attention to the consistency of the pastry. If it feels too sticky, don’t hesitate to add a touch more flour.
When rolling it out, aim for an even thickness to assure even baking. Don’t rush the blind baking; it’s vital for a crisp base.
If you want extra flavor, consider adding a squeeze of lemon juice to the cherries. For a glossy finish, brush the tart with a little melted jam before serving.
Finally, serve it chilled or warm, topped with cream or ice cream for an indulgent treat!