Tart with cream and sour cherries, a delicious and special dessert. How good are tarts! Always different and always delicious, from the classic Tart with jam that my mom used to make when I was little to many different and special variations for all tastes. A dessert that starts with a simple recipe and can then transform into a rich dessert perfect even for a special occasion. A shortcrust shell encases a sweet filling that wins the heart. The recipe I want to share with you today is a Tart with custard and syruped sour cherries. A soft shortcrust pastry and a delicious filling made special by the addition of sour cherries. Just imagine the delicious flavor and aroma, and to make preparation easier, you can make some components in advance, like the shortcrust pastry or the cream, and store them in the fridge. In Campania, this dessert is called Amalfi tart, as the combination of cream and sour cherries is featured in many Southern traditional desserts, like Pasticciotti, Zeppole, or the Polacca aversana. Have I already convinced you to try it? Let’s get into the kitchen and “hands-on” to prepare a delicious Cream and sour cherries tart together!
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Medium
- Cost: Moderate
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: For a 9.5-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 330.63 (Kcal)
- Carbohydrates 49.14 (g) of which sugars 26.96 (g)
- Proteins 6.20 (g)
- Fat 13.62 (g) of which saturated 8.19 (g)of which unsaturated 5.43 (g)
- Fibers 3.83 (g)
- Sodium 22.87 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cream and Sour Cherries Tart
- 2 1/2 cups flour
- 1/2 cup butter
- 2/3 cup sugar
- 2 eggs (medium)
- 1/2 lemon zest (untreated)
- 1 tsp baking powder
- 1 egg yolk
- 1 egg
- 1/2 cup sugar
- 1 2/3 cups whole milk
- 3 tablespoons potato starch
- 1/2 lemon zest (untreated)
- 1/2 cup syruped sour cherries
- to taste powdered sugar (for decoration)
What You Need to Prepare the Amalfi Tart
- Pastry Wheel
- Tart Pan
- Cutters
How to Prepare the Tart with Cream and Sour Cherries
You can prepare the shortcrust pastry by hand in a bowl or with the help of a mixer. Pour the flour, sugar, and butter into small pieces in the bowl. Crumble the butter with your hands into the flour.
Add one whole egg and one yolk, the grated zest of half an untreated lemon, and one teaspoon of baking powder. Mix quickly until you have a soft but not sticky dough. Form a dough ball, wrap it in plastic wrap, and let the shortcrust pastry rest in the fridge for about an hour.
Bring the milk to almost a boil in a saucepan with the zest of half an untreated lemon; turn off the heat. Beat a whole egg and a yolk with sugar in a bowl using a hand or electric whisk until you get a light and frothy mixture.
Add the potato starch to the eggs and mix well. Now pour this mixture into the saucepan with the hot milk. Return to the heat and, stirring with a whisk over medium flame, let the cream thicken.
It will take just 2-3 minutes. When the cream is ready, turn off the heat, transfer the cream to a bowl removing the lemon zest. Cover with plastic wrap and let it cool.
Take back the shortcrust pastry. Roll out 2/3 of the shortcrust pastry on a lightly floured surface to a thickness of about 1/8-3/16 inch. Line a 9.5-inch diameter tart pan with the shortcrust pastry, greased or lined with parchment paper.
Pour the cooled cream onto the shortcrust base. Roll out the remaining shortcrust pastry on the floured surface, also to a thickness of 1/8-3/16 inch. Cut out strips about 1/2 inch wide. Place the shortcrust strips on the cream to form the typical lattice of a tart.
Add the syruped sour cherries at the intersections between the strips, letting them sink slightly into the cream. I finished the preparation by adding small flowers cut out from small scraps of shortcrust pastry with small cutters.
Bake the Tart in the preheated oven at 355°F in static mode for about 35-40 minutes, placing it on a lower rack in the oven. If it darkens too quickly on top, cover it with a sheet of aluminum foil. Let it cool well before transferring it to a serving plate and decorate it as desired with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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If you prepare the shortcrust pastry in advance, wrap it in plastic wrap and store it in the refrigerator for 2 days, or you can freeze it
To flavor the custard, you can replace the lemon zest with a piece of vanilla bean
The tart can be stored in the fridge for 2 days, although the presence of the cream tends to moisten the shortcrust pastry a little
Also, read the recipe for my Lemon Tart
