This is the right time for this Tart with Sour Cherries. In addition to putting them in jars covered with sugar and left in the sun for several days, I use them for making desserts like this tart. This fruit is very similar to the black cherry but, unlike the latter, the sour cherry is smaller and a little more tart. They can be made in many ways, I’ll provide the recipes below if you want to try them.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Tart with Sour Cherries
- 3 cups all-purpose flour
- 2 eggs
- 0.5 cups sugar
- 1/2 cup butter
- lemon zest (untreated)
- 1 tsp baking powder
- 1 tbsp milk
- 1 1/2 cups jam (sour cherry or cherry)
Tools for Tart with Sour Cherries
- Pastry Board
- Mixing Bowl
- Baking Tin
- Rolling Pin
Steps for Tart with Sour Cherries
If you don’t already have jarred sour cherry or cherry jam, the first thing to do is gently wash the sour cherries and drain them well. Remove the stem and pit. You will need 1 kg (about 2.2 lbs) of sour cherries, once cleaned, put them in a pot with 400 kg (about 880 lbs) of granulated sugar, stir, and place the pot on the heat. Cook, stirring often, for about 30 minutes. As soon as it starts to boil, lower the heat, and as soon as a whitish foam forms on the surface, remove it with a skimmer. When it reaches the right consistency, do the saucer test by pouring in a drop of jam, if it slides away quickly, it’s not ready yet. If it slides slowly, it is ready to be put in sterilized jars and placed upside down to create a vacuum, keeping aside what will be needed for this tart.
Now prepare the shortcrust pastry: in a bowl, put the flour, sugar, baking powder, and lemon zest. Break the eggs and pour them into the bowl, add the cold butter from the fridge in small pieces, then the milk. Start kneading.
Quickly knead the ingredients with your hands until you get a smooth, compact, and non-sticky dough. If it is sticky, add a little flour, then form a loaf, wrap it with cling film, and place it in the fridge for at least 30 minutes.
After the time has passed, take the shortcrust pastry and place it on a lightly floured surface. With a rolling pin, roll out the dough not too thin and line a tart pan of 24/26 cm (about 9.5/10 inches). I used a rectangular and much larger pan having made a double dose.
Remove the excess dough and start filling the tart with the previously prepared sour cherry jam, with the excess dough, form strips and decorate it as you like.
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Bake in a preheated oven at 340°F (170°C), static mode, let it cook for about 35 minutes, always adjust according to your oven. Once cooked, let it cool before serving.
You can store this dessert under a glass bell jar or covered with aluminum foil for 3-4 days.
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