The Tart with Cream and Sour Cherries was born out of a challenge with myself. Tarts never turn out right, they’re either overcooked or hard, or gritty, or something unexplainable happens. This past weekend I told myself, “you must have your victory!” and so I sought the right recipe and with much dedication, I got to work.
I can now present to you my version of the Amalfi Tart, which is the tart with cream and sour cherries.
Keep in mind, however, that for the preparation of this tart, the cream must be prepared well in advance (something I found was missing in the recipes I had read) otherwise you’ll end up with hot cream and the dough in the fridge waiting to cool.
Find the Homemade Tart with Cream and Sour Cherries in the Autumn Desserts Collection on the blog, perfect recipes for a delicious breakfast or a wholesome afternoon snack after school. You can read them by clicking here.
If you are looking for a shortcrust recipe different from the usual, you can try my recipe for Pumpkin and Cinnamon Shortcrust, perfect for fragrant and delicious autumn tarts!
That being said, let’s move on to the actual preparation of this tart, ideal for breakfast, a snack, or an evening treat.
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 440.13 (Kcal)
- Carbohydrates 65.22 (g) of which sugars 33.58 (g)
- Proteins 7.84 (g)
- Fat 18.23 (g) of which saturated 11.49 (g)of which unsaturated 6.45 (g)
- Fibers 1.76 (g)
- Sodium 388.21 (mg)
Indicative values for a portion of 85 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 a Tart with Cream and Sour Cherries
- 2 1/2 cups all-purpose flour
- 10 1/2 tbsp butter (cold from the refrigerator)
- lemon zest
- 1 packet baking powder for desserts
- 2 eggs
- 3/4 cup sugar
- 1 1/2 tsp salt
- 12 sour cherries
- to taste powdered sugar
- 2 cups milk
- 1/2 cup all-purpose flour
- 1 packet vanillin
- 2 eggs
- 1/3 cup sugar
- lemon zest
Tools to Prepare the Tart
- 1 Tart pan
- 1 Oven
- 1 Bowl
- 1 Knife
- 1 Scale
- 1 Work surface
- 1 Silicone rolling pin
- 1 Plastic wrap
- 1 Refrigerator
Preparation of the Tart with Cream and Sour Cherries
As I mentioned, the first thing to prepare is the cream. In the link that follows, you can find the recipe for My Grandma Licia’s Pastry Cream or follow the procedure below:
In a pot with high sides, beat the two eggs with the sugar using an electric whisk until you get a frothy cream. Then, incorporate the flour. Add the vanilla extract or packet.
At this point, put the pot on the stove on low heat and pour in the whole milk gradually, all 2 cups. You can add lemon zest to taste. It also depends on whether the cream will be used for other preparations or not.
Let thicken while continuously stirring with a hand whisk. It will take about 5 minutes to thicken well, always be careful not to let lumps form.
When you turn off the heat, continue stirring the pastry cream for a few minutes. Cover with a damp cloth and let cool at room temperature.
In a bowl, pour the sifted flour, the packet of baking powder, salt, and butter cut into cubes directly from the refrigerator. Work everything with your hands quickly and roughly.
Then add the eggs and sugar and finally the grated lemon zest. Continue to work the dough with your hands until you get a sticky and lump-free dough.
Form a dough ball, wrap it with plastic wrap, and leave it in the refrigerator for at least an hour.
After this time, take your dough and cut 2/3. On a wooden work surface, sprinkled with flour or where you have placed parchment paper, roll out the dough. I chose parchment paper, more convenient for removing the tart once cooked.
Place the dough in a 9-inch tart pan and pour in the pastry cream. Add the sour cherries to your liking; I added 12, but you can use more if desired.
Take the remaining dough from the refrigerator, roll it out on the work surface, and form strips to place on top of our tart.
With a knife, cut off the excess dough. Preheat the oven in static mode to 350°F and bake your Tart with Cream and Sour Cherries for about 30 minutes. My oven bakes very quickly; it was ready at around 27 minutes, so I took it out a few minutes earlier than expected.
Let the tart cool in the pan for at least a couple of hours. After this time, we can finally taste it. A nice dusting of powdered sugar first and then go ahead with cutting this beautiful and fragrant tart.
Enjoy your meal!!!
Storage:
The Tart with Cream and Sour Cherries can be stored in the refrigerator for three to four days or in a cake container for about 2 days. In my house, these storage tests are not needed; sweets are always finished on the same day.
