Fresh cherry tart, a delicious and genuine fruit dessert, perfect for summer. A cherry pie made with a shell of shortcrust pastry, a cream filling, and whole, pitted fresh cherries. A unique delicacy, very simple to make, impressive and fantastic in taste.
There are many versions of the cherry tart, this one is really delicious. I prepared a soft pastry, with a cream filling based on cream, where I then placed the fresh cherries, and then baked everything in the oven. Perfect for breakfast, for a snack, or as a dessert for all occasions. Try it!
Here you can find other delicious cherry recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 50 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 577.50 (Kcal)
- Carbohydrates 68.13 (g) of which sugars 33.92 (g)
- Proteins 10.69 (g)
- Fat 30.64 (g) of which saturated 12.67 (g)of which unsaturated 8.04 (g)
- Fibers 2.43 (g)
- Sodium 382.15 (mg)
Indicative values for a portion of 154 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 pastry
- 2 1/2 cups all-purpose flour
- 3/4 cup butter
- 2/3 cup sugar
- 2 egg yolks
- teaspoons baking powder (1)
- 1 pinch salt
- 4 cups cherries
- 1/2 cup sugar
- 4 eggs
- 7/8 cup heavy cream
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon orange zest (grated)
- 1/2 teaspoon cinnamon powder
Tools
- Stand Mixer kitchenAid stand mixer
- Rolling Pin tescoma 630160 rolling pin
- Baking Pan paderno baking pan 24 cm
- Parchment Paper cuki parchment paper sheets
Steps
Put the flour in the bowl of the stand mixer, add the softened butter, cut into pieces, the sugar, and the baking powder. Mix with the paddle attachment, add the eggs and yolk one at a time, always mixing, then the pinch of salt. Work until a homogeneous mixture is obtained. Remove the dough, form a ball, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes. You can also do this process by hand
Roll out the dough with the rolling pin on a floured work surface. Grease a tart pan of about 9.5 inches with oil or softened butter, line it with the pastry sheet. Prick the bottom several times with a fork, and bake in a preheated oven at 340°F for about 15 minutes. Remove from oven and let cool
In a bowl, beat the eggs with the sugar using an electric mixer ( if you are interested in purchasing, click here), once they are white and frothy, add the sifted flour, cinnamon, and grated orange zest. Then gradually add the cream and milk, always mixing with a spoon.
Wash the cherries, dry them, pit them, and distribute them on the base of the tart. Once the cream is mixed, pour it over the tart base, where the cherries are already placed. Bake in a preheated static oven at 340°F for about 30 minutes. Remove from the oven, let cool, and serve
storing fresh cherry tart
It can be stored in the fridge for 2/3 days
FAQ (Questions and Answers)
What kind of cherries should I use for making fresh cherry tart?
Choose large and well-ripened cherries, like duroni
