Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups fresh cherries, pitted
- 1 cup fresh elaeagnus berries
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 1 egg, beaten
Special equipment needed:
- 9-inch tart pan
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust on a floured surface to fit the tart pan. Place the crust in the tart pan, pressing it into the edges and trimming any excess.
3. In a large bowl, mix together the cherries, elaeagnus berries, sugar, cornstarch, and salt until well combined.
4. Pour the fruit mixture into the prepared crust, spreading it out evenly.
5. Dot the top of the fruit mixture with the cold butter pieces.
6. Brush the beaten egg over the edges of the crust.
7. Bake the tart for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Remove the tart from the oven and let it cool completely before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Fat: 12g
Carbohydrates: 41g
Protein: 2g
Fiber: 2g
Sugar: 24g
Sodium: 110mg
Substitutions for ingredients:
- You can use frozen cherries instead of fresh.
- If you can't find elaeagnus berries, you can substitute with raspberries or blackberries.
Variations:
- Add a teaspoon of vanilla extract to the fruit mixture for extra flavor.
- Top the tart with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- Make sure to pit the cherries before adding them to the fruit mixture.
- Use a sharp knife to cut the elaeagnus berries off the stems.
- If the crust starts to brown too quickly, cover it with foil while the tart finishes baking.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tart, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the tart with powdered sugar before serving.
- Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh mint leaves
- Sliced almonds
Pairings:
- Serve the tart with a cup of coffee or tea.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the filling is too runny, add more cornstarch next time.
- If the crust is too hard, try adding a tablespoon of water to the dough before rolling it out.
Food safety advice:
- Make sure to wash the fruit thoroughly before using it in the recipe.
- Store the tart in the refrigerator to prevent spoilage.
Food history:
- Elaeagnus berries are native to Asia and have been used in traditional Chinese medicine for centuries.
Flavor profiles:
- The tart has a sweet and slightly tart flavor from the cherries and elaeagnus berries.
Serving suggestions:
- Serve the tart as a dessert after dinner or as a sweet treat with coffee or tea.
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