John Myers
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Spicy Cherry Tart
The perfect spicy cherry tart recipe with a picture and simple step-by-step instructions.
shortcrust
- 225 g Flour
- 150 g Butter
- 75 g Powdered sugar
- 1 Egg
- 0,25 tsp Ground cardamom
- 1 pinch Salt
Covering and and casting
- 1 Glass Morello cherries
- 4 Eggs
- 200 g Cream
- 0,5 Tonka bean, grated
shortcrust
- Put the flour together with the powdered sugar and the pinch of salt and the cardamom in a bowl and mix very well and then make a well in the middle. Put the egg in there and distribute the butter in flakes on the edge. Now knead everything very quickly with your hands to a smooth dough, the consistency should already be reminiscent of marzipan. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
Covering and casting
- Strain the morello cherries over a sieve and drain well. Put the eggs together with the cream and the tonka bean zest in a tall container and mix well with the hand blender.
Assembly and finish
- Roll out the dough thinly between two pieces of baking paper – this saves you the flour when rolling out and a lot of mess and the dough can be easily peeled off the paper. Then peel off the top baking paper, place the tart pan upside down on the dough and turn it over together with the dough and then peel off the second piece of baking paper, then the dough lays itself in the mold, if necessary finally fit and with a sharp knife Cut off the edge. Prick the pastry base several times with a fork.
- Now spread the cherries on the floor and pour the icing over them and bake in the oven preheated to 180 degrees on the middle shelf for 40 – 45 minutes and then let cool down.
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