Fresh Cherry Tart Recipe
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Butter (cold, cut into cubes) | 125g |
| Powdered sugar | 100g |
| Eggs | 56g |
| Baking powder | 4g |
| Lemon zest | 1 whole |
| Fine salt | 1 pinch |
| Fresh cherries (pitted) | 21 cherries |
| Sugar | 50g |
| Lemon zest (for filling) | Β½ whole |
| Sliced almonds | 10g |
Instructions
-
Prepare the shortcrust pastry: Start by making the pastry dough for the tart. In a food processor, combine the all-purpose flour, lemon zest, and cold butter cut into cubes. Add the baking powder and a pinch of salt to the mixture. Pulse until the dough starts to come together into a coarse, crumbly texture.
βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business -
-
Combine the dough: Transfer the mixture onto a work surface and work it quickly with your hands to bring the dough together. The goal is to handle it as little as possible to keep it light and flaky.
-
Wrap the dough: Once the dough is formed, wrap it tightly in plastic wrap and refrigerate it for at least 30 minutes. This will make it easier to roll out later and help maintain its structure.
-
Prepare the cherries: While the dough chills, pit the fresh cherries. Once pitted, mix them in a bowl with the 50g of sugar and the zest of half a lemon. Stir well and let them macerate for a while, which will bring out the natural juices of the cherries.
-
Roll out the dough: After the dough has rested, remove it from the refrigerator. On a lightly floured surface, roll the dough out to a thickness of about 0.5 cm. Using a round cookie cutter or a glass, cut out circles of dough that are about 7 cm in diameter.
-
Form the tartlets: Take each dough circle and place a pitted cherry in the center. Gently fold the edges of the dough up around the cherry, creating a little pocket or bowl around it. Use your hands to shape the dough into a small, rounded shape, making sure the cherry is well encased.
-
Arrange in the pan: Grease a 20 cm diameter tart pan (with an 18 cm base) and arrange the cherry-filled dough balls in the pan, ensuring that they fit snugly. If you have leftover dough scraps, you can re-roll and cut out additional circles to fill the pan.
-
Brush with cherry syrup: Once the tartlets are arranged in the pan, brush the tops of the dough with the syrup left over from macerating the cherries. This will give them a glossy finish and add a touch of sweetness.
-
Bake: Place the tart pan in a preheated static oven at 180Β°C (350Β°F) and bake for about 30 minutes, or until the tartlets are golden brown and the cherries are slightly caramelized.
-
Serve: Once baked, remove from the oven and let the tart cool slightly before serving. The fresh cherry tart is now ready to enjoyβa perfect balance of buttery, flaky pastry and sweet, juicy cherries.
This recipe is a delightful treat for any occasion, offering the natural sweetness of cherries in a delicate pastry shell. It’s easy to make and is sure to impress your guests with its beautiful appearance and delicious taste!
