Sour Cherry Tart, simple and easy. Mine is not pretty, but it is really good. Like all other varieties of cherries, sour cherries are part of this fruit that came from the Asian Middle East. The tree belongs to the Rosaceae family, which we normally call the sour cherry tree, with a slightly tart flavor and smaller compared to cherries, and is characterized by light flesh not attached to the pit. Sour cherries are commonly used for the preparation of fruit juices, liqueurs, jams, marmalades, and, of course, are also used for the preparation of desserts. Sour cherries are a source of melatonin, rich in vitamins and minerals such as calcium, potassium, phosphorus, and magnesium. After preparing the jam, let’s take care of the tart, the classic Italian dessert that is very appreciated and very easy to make.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Summer
- Energy 478.98 (Kcal)
- Carbohydrates 62.86 (g) of which sugars 32.23 (g)
- Proteins 6.45 (g)
- Fat 24.15 (g) of which saturated 14.50 (g)of which unsaturated 9.67 (g)
- Fibers 6.14 (g)
- Sodium 12.36 (mg)
Indicative values for a portion of 120 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 Making Sour Cherry Tart
- 2 cups flour
- 2/3 cup sugar
- 2 egg yolks
- 10 tbsp butter
- 1 tbsp lemon zest
- 3/4 cup jam (sour cherry)
Tools for Making Sour Cherry Tart
- Parchment Paper
- Baking Pan round
- Pastry Wheel
- Rolling Pin
Steps for Making Sour Cherry Tart
Whenever I can, I go personally to pick sour cherries, if the harvesting time permits. If the harvest is abundant, and it was in June, I also prepare sour cherry jam as well as a delightful digestive. Here’s the recipe: in a bowl, put the flour with the sugar and mix them together. Add the butter at room temperature and work with your fingertips until you get a sandy mixture. Add the egg yolks to the mixture and a grate of lemon peel. Work everything until you get a soft and homogeneous dough. Roll out two-thirds of the shortcrust pastry on parchment paper in a round baking pan, spread a generous layer of sour cherry jam. Roll out the rest of the dough to create the strips to put on the tart in a lattice pattern. Bake in a ventilated oven at 356°F for 30 minutes.
And here it is, ready and delicious, the sour cherry tart to be prepared all year round.
Variations
I also prepared the mini version, like the ricotta and sour cherry tarts. Here is the link for the recipe.
https://blog.giallozafferano.it/vaipinacucina/crostatine-ricotta-e-visciole/
https://blog.giallozafferano.it/vaipinacucina/crostatine-ricotta-e-visciole/
FAQ
When is the best time to pick sour cherries and make jam?
Sour cherries are picked at the end of June and beginning of July, the ideal time to have excellent quality fruit and, naturally, to prepare quality jam.
How can I make the tart more crumbly?
There are several tips to make a tart more crumbly. The first, definitely, is the resting period in the fridge, at least 12 hours. Then, it’s always better to use all-purpose flour rather than bread flour. Another trick is to use powdered sugar instead of granulated sugar. Increasing the butter in the dough increases the tart’s crumbly texture, especially when it’s cold.
How can I scent the tart besides using citrus or vanilla?
A way to scent the tart can be achieved by adding rum to the dough, or some limoncello or orangecello, in small doses to avoid softening the shortcrust pastry too much.
