John Myers
Sour Cherry Tart …
The perfect sour cherry tart … recipe with a picture and simple step-by-step instructions.
- 100 g Butter
- 1 tablespoon Sugar
- 1 pinch Salt
- 25 g Marzipan raw mass
- 3 tablespoon Ice cold water
- 200 g Flour
- 250 g Frozen sour cherries
- 2 tablespoon Sugar
- 2 Centiliters Grappa
- 2 tablespoon Food starch
- 30 g Sliced almonds
- 250 Milliliters Milk
- 3 tablespoon Sugar
- 1 packet Custard powder
- 125 g Butter
- 3 Eggs
- 1 pinch Salt
- Powdered sugar
- Lemon balm fresh
- Coarsely grate the marzipan. Knead a smooth dough from marzipan, butter, sugar, salt, water and flour. Wrap in cling film and put in the refrigerator for 30 minutes.
- Bring the cherries to the boil with sugar and grappa. Simmer gently on a low flame for 3 minutes. Take off the stove. Pour into a sieve. Collect the juice.
- Mix the cornstarch with a little water until smooth. Heat the juice. Add the mixed cornstarch to the juice while stirring. Bring to the boil briefly and remove from the stove. Fold in the cherries. Let cool down.
- Toast the almonds in a pan without adding any fat. Let cool down.
- Mix the pudding powder with a little milk until smooth. Bring the rest of the milk with sugar to the boil. Stir the mixed pudding powder into the milk. Bring to the boil briefly while stirring. Take off the stove and let cool down a bit.
- Stir the butter into the pudding. Separate eggs. Stir the egg yolks into the pudding. Beat egg whites with salt until stiff and fold in.
- Roll out the dough between two layers of cling film. Place in a greased tart pan (approx. 24 cm in diameter). Pull up an edge. Prick the bottom several times with a fork.
- Sprinkle almonds on the bottom. Spread the cherries on top. Put the pudding on top and smooth it out. Bake in the oven at 180 degrees for about 30 minutes.
- Before serving, dust with powdered sugar and garnish with lemon balm.
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