John Myers
Ingredients for 1 servings:
- 250 g flour
- 1 pinch of salt
- 150 g butter
- 1 packet of vanilla sugar (Bourbon)
- 100 g sugar
- 1 egg yolk (from a medium egg)
- 1 tbsp water, lukewarm if needed (possibly also 2 tbsp)
- 1 kg cherry(s), pitted
- 3 eggs (size M)
- 75 g sugar, if using sour cherries more
- 100 ml milk
- 50 ml sweet cream
- 1 packet of vanilla sugar (Bourbon)
- Pulses, for blind baking (e.g. dried peas)
- some butter, soft for greasing the mold
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
for a tart tin with a diameter of 28 cm
Combine the flour and salt in a mixing bowl and form a small crater in the center. Spread the butter in small pieces around the hole, crack the egg yolk into the center, sprinkle the sugar and vanilla sugar over the egg yolk, and quickly knead everything with cold hands (it’s best to wash your hands briefly with ice-cold water beforehand) until you have a smooth dough. If the consistency is still too “dusty,” gradually add a little lukewarm water and mix it in. Be careful, you only need a minimal amount of water! If you knead for too long, the dough will become very mushy. You really have to work quickly here. Then wrap the dough in cling film and let it rest in the refrigerator for at least 1 hour so it can develop its distinctive shortcrust pastry consistency. I made it the day before, and that worked perfectly! In the meantime, grease the baking pan well with the softened butter and sprinkle it lightly with sugar. The sugar ensures that the dough is particularly crispy and delicious. Now preheat the oven to 220°C. After the resting time, remove the dough from the refrigerator, unwrap it, and roll it out into a round shape using a rolling pin between two layers of baking paper. The dough needs to be rolled out slightly larger than the diameter of the tin to create a small edge of about 2 cm. Once it’s the right size, peel off the top layer of baking paper and place one hand under the bottom layer of baking paper. Carefully turn the dough out onto the prepared baking tin, centering it in the center. Lightly press down the base and edges, trimming the edges horizontally with a knife if necessary. Then pierce the base several times with a fork, line the tin with a layer of baking paper, and fill it with the pulses. Place the base on the middle rack of the preheated oven and blind bake for about 20 minutes. Meanwhile, pit the cherries, draining off any juice and reserving it. After the pre-baking time, remove the tart base from the oven, place it on a wire rack, remove the baking paper with the pulses, and cover it tightly with the pitted cherries. Then, in a tall mixing bowl, whisk the milk, cream, bourbon vanilla sugar, sugar, and eggs well. Pour the egg mixture evenly over the cherries. Make sure you only add enough liquid so that it doesn’t overflow. Now return the cake to the middle rack of the oven, this time for about 20-25 minutes. When the egg mixture begins to curdle, the cake is done. After baking, remove the cake and let it cool briefly on a wire rack. It tastes best when it’s lukewarm! You can also let it cool completely and then enjoy it cold. This tart is the perfect end to a delicious meal.
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