Farro and Cherry Tart
Category: Desserts | Servings: 8
This Farro and Cherry Tart is a rustic, indulgent dessert perfect for any special occasion or a delicious treat to savor with family and friends. Combining the nutty texture of farro flour and almonds with the sweetness of fresh cherries, this dessert offers a harmonious blend of flavors and textures. The tart base is crisp and buttery, the cherry filling is sweet and tart, and the almond-farro topping adds a delightful crunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 125g |
| All-purpose flour (00) | 250g |
| Powdered sugar | 100g |
| Egg yolks | 2 |
| Lemon zest | 1 |
| Fresh cherries (pitted) | 2kg |
| Vanilla bean | 1 |
| Granulated sugar | 200g |
| Lemons | 2 |
| Farro flour | 70g |
| Almond flour | 100g |
| Almonds (finely chopped) | 70g |
| Butter (for topping) | 125g |
| Granulated sugar (for topping) | 100g |
| Eggs (for topping) | 5 |
Instructions
Step 1: Prepare the Cherry Compote
- Begin by preparing the cherry compote. In a thick-bottomed saucepan, add the fresh cherries (washed and pitted) and granulated sugar.
- Grate the zest of one lemon directly into the saucepan, then stir the mixture well to combine.
- Allow the mixture to cook over medium heat for approximately 40 minutes, stirring occasionally, until the compote reaches a temperature of about 108°C (226°F).
- Once it reaches the desired consistency, use a hand blender to purée the mixture until smooth. Set it aside.
Step 2: Prepare the Shortcrust Pastry
- On a clean work surface (or in a large mixing bowl), place the sifted powdered sugar. Create a well in the center and add the lemon zest.
- Gradually add the all-purpose flour, almond flour, and farro flour to the well. Add chopped butter and rub the mixture together with your hands until it forms a crumbly, sandy texture.
- Transfer the sandy mixture to a stand mixer (planetary mixer). Add softened butter in small cubes and mix on low speed until a dough begins to form. Continue mixing until you achieve a smooth dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 3: Prepare the Almond-Farro Topping
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar in two or three stages, continuing to beat until the mixture becomes stiff and glossy.
- Gently fold the almond flour, farro flour, and finely chopped almonds into the meringue mixture. Use a spatula and incorporate the ingredients with gentle, upward movements.
Step 4: Assemble the Tart
- Preheat your oven to 180°C (350°F). Grease a 24 cm (9.5 inches) tart pan with removable sides and line the bottom with parchment paper.
- Take the chilled shortcrust pastry and roll it out to a thickness of about 1.5 cm (0.6 inches) on a lightly floured surface.
- Carefully lift the rolled-out pastry and line the prepared tart pan. Press the dough into the edges and trim any excess dough, saving some to create decorative strips for the top.
- Spoon the prepared cherry compote into the base of the tart, spreading it evenly across the bottom.
- Layer the almond-farro topping over the cherry filling, smoothing it out with a spatula.
- From the remaining pastry dough, roll out thin strips and arrange them in a crisscross pattern on top of the tart, creating a classic lattice design.
Step 5: Bake and Serve
- Place the assembled tart in the preheated oven and bake for about 40 minutes, or until the top is golden brown and the filling is bubbling.
- Once baked, remove the tart from the oven and allow it to cool completely before serving.
- Serve the tart as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
This delicious Farro and Cherry Tart is a perfect balance of flavors, with the tartness of the cherries complementing the sweet, nutty almond-farro topping. The buttery shortcrust adds a lovely crunch to each bite. Enjoy!
