The soft cherry tart is a new very soft variant of the soft tart; it contains blended cherries in the batter that give color and aroma to this magnificent base I propose to you today. Like all the other versions, it is baked in the smart mold and is perfect to enrich with custard, namelaka, panna cotta and fresh fruit.
The fillings can be customized to taste, with my fruit bases you can have fun playing with textures and flavors, the only ingredient that should never be missing is fresh fruit.
The recipe is very simple, it takes 10 minutes to prepare and cooks very quickly; no need to whip anything, you will just need a bowl and a whisk to incorporate the dry ingredients into the liquids and the mixture is ready.
Try the other variations and let me know which one is your favorite:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 210.12 (Kcal)
- Carbohydrates 30.52 (g) of which sugars 16.99 (g)
- Proteins 3.48 (g)
- Fat 9.02 (g) of which saturated 1.75 (g)of which unsaturated 6.74 (g)
- Fibers 0.66 (g)
- Sodium 14.99 (mg)
Indicative values for a portion of 65 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
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 cup cherries (after pitting, resulting in 1/2 cup of puree)
- 2 eggs (medium)
- 1/3 cup peanut oil (or other oil of choice)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated, can be substituted with almond essence)
Tools
- 2 Bowls
- 1 Immersion Blender
- 1 Sieve
- 1 Hand Whisk
- 1 Pie Pan for soft tart or smart mold 11 in
Procedure
Wash the cherries well, remove the stem, the inner seeds and place them in the immersion blender cup; blend them until you get a puree.
Sift the blended cherries to remove the skin, you need to obtain 1/2 cup of puree.
Sift the flour with the baking powder.
Pour the eggs into the bowl, add the sugar and mix well with the whisk. Add the oil, cherry puree, vanilla, lemon zest (or other flavors as desired) and incorporate.
Finally, add the sifted flour with the baking powder, always mixing with the whisk, you need to obtain a homogeneous mixture.
Pour the batter into the greased and floured soft tart mold.
Bake the tart in a preheated static oven at 338°F for about 20 minutes (the cooking time depends on the power of your oven).
Perform the toothpick test to check the cooking, if necessary prolong it for a few minutes.
The soft cherry tart is ready, take it out of the oven, wait a few minutes and flip it onto a cooling rack. Let it cool completely and fill as desired.
Advice
Preservation
The soft cherry tart can be kept at room temperature for 2 or 3 days.
If filled, keep it in the refrigerator
for about 4 days, depending on the creams used for filling.
You can freeze it and keep it in the freezer for 3 months
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