Cherry tart

Category: Confectionery
Cherry tart

Ingredients

flour 250 g
butter 100 g
egg 1 PC.
sour cream 50 g
sugar 2 tbsp. spoons for the dough and 100 g for the filling
salt pinch
baking powder 0.5 tsp
cherry 600 g
starch 3-4 tbsp. spoons without tops
cinnamon 1/2 tsp

Cooking method

  • Total cooking time - 2 hours 05 minutes
  • Active cooking time - 55 minutes
  • Servings - 8-10
  • 1. Mix flour, baking powder, salt and sugar.
  • 2. Mix the flour mixture with cold butter and grind to make a loose crumb. This must be done fairly quickly so that the oil does not have time to warm up. I used a blender for this, quickly and conveniently.
  • 3. Add the egg and sour cream. We knead a tender, smooth dough. We roll it into a ball and put it in the refrigerator for 30 minutes.
  • 4. Roll out the finished dough between two sheets of baking paper. Lubricate the baking dish (I used a dish with low sides with a diameter of 26 cm) with butter or margarine. Remove one sheet from the dough and place the layer in the mold with the remaining sheet on top. Alternatively, you can simply smooth out the dough layer with your fingers directly in the mold, forming sides with a height of about 1.5-2 cm. Put the mold in the refrigerator for another 30 minutes. In the meantime, you can do the filling and preheat the oven to 180 degrees.
  • 5. Remove pits from the cherries (I used frozen cherries). We mix it with sugar and cinnamon. We introduce starch and mix well again. We put on low heat and heat (it is not necessary to bring to a boil), stirring constantly. You get something like a very thick jelly.
  • 6. We remove the form with the dough in the refrigerator for 30 minutes. Then we take out and if you use beans or baking beans (they do not allow the dough base to deform), then, without removing the sheet of paper, cut the dough, pour beans or baking beans on the bottom and put in the oven for 15 minutes. In my case, there were no beans, so I pricked the dough with a fork, covered the mold with foil.
  • 7. Take the dough blank out of the oven and put the filling on it. If paper and beans were used, respectively, we remove them. Put it back in the oven for 15-20 minutes at the same temperature, no longer cover it with foil. Cool and cut the finished pie.
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The dish is designed for

8-10 servings

Time for preparing:

2 hours 05 minutes

Note

My opinion: I love tarts (both cooking and eating). Usually I made tarts with fill. Made purely fruity for the first time. In general, it seems to me that the tart dough is rather difficult to spoil. Therefore, as usual, the tart was a success. While cooking, the aromatic smell of cinnamon baked goods came from the kitchen. mmm ... And looking at the cake itself, I wanted to eat it with my eyes, how bright and beautiful it is. The taste of juicy cherries with a slight sourness in combination with shortbread dough pleased me pleasantly.

Husband's opinion: the tart didn't seem sweet enough. Therefore, for those who like less acidity, I advise you to add more sugar to the filling and / or additionally taste this tart with ice cream or whipped cream.

Rada-dms
Great recipe! The composition of the dough is very good! Thank you, I love to bookmark it !!
Venera007
Already drooling! I can imagine the taste. We love cherries in all their forms
Ikra
Nice and interesting tart! I took it to bookmarks, I will try it as soon as possible. With ice cream - that's a thought!
And I really liked the form in which the cake was baked. What kind of firm, what kind of form?
V-tina
Marina, very appetizing tart and just want to grab a piece
Yunna
I bookmarked it with pleasure. may be able to bake at the weekend, cherries froze a lot. Thanks for the recipe.
dadsdin
Ikra, Irina, this is the usual form from Ikea with low sides. For this kind of baking, just super. By the way, I tried it for the first time, before that I baked mainly in split molds with high sides. I liked this one more.
Helen
Class !!!!!! took to bookmarks ...
Ikra
dadsdin, I also liked it in appearance. It means that she is good at work too. There is a reason to visit IKEA.
DonnaRosa
dadsdin, Can I cook in a slow cooker and with plums?
dadsdin
DonnaRosa, with plums, I think it will be no less tasty. The only thing is, I would not make them in halves, but cut them into small pieces.

Is it possible in a multicooker? Why not. In the baking mode, everything is possible, taking into account the characteristics of your multicooker.
DonnaRosa
dadsdin, Yes, I'm going to cut a lot of plums with scissors so that there is a thick layer. I'll try in m / v.
dadsdin
DonnaRosa, share the result later, if not difficult)
DonnaRosa
dadsdin, Ok, zavtra-poslezavtra ispeku, slivy est '. Poprobuju zadejstvovat 'sloennoe testo, est' v morozilke.

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