Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup ice water
- 2 cups fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp almond extract
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cherry pitter (optional)
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse sand.
3. In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the flour mixture and stir until the dough comes together.
4. Turn the dough out onto a floured surface and knead briefly until it forms a smooth ball. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
5. In another mixing bowl, combine the cherries, sugar, cornstarch, lemon juice, and almond extract. Stir until the cherries are coated.
6. Roll out the chilled dough on a floured surface to fit the tart pan. Place the dough into the pan and trim the edges. Prick the bottom of the dough with a fork.
7. Line the dough with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 15 minutes.
8. Remove the parchment paper and weights. Fill the crust with the cherry mixture.
9. Bake the tart for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the tart cool for at least 10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Total time: 1 hour and 30 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Fat: 12g
Carbohydrates: 39g
Protein: 4g
Sodium: 70mg
Sugar: 16g
Substitutions for ingredients:
- You can use frozen cherries instead of fresh cherries.
- You can use a different type of fruit, such as blueberries or raspberries, instead of cherries.
- You can use almond flour instead of all-purpose flour for a gluten-free version.
Variations:
- Add a crumb topping made with flour, sugar, and butter before baking.
- Top the tart with whipped cream or vanilla ice cream before serving.
- Add a splash of cherry liqueur to the cherry mixture for extra flavor.
Tips and Tricks:
- Chill the dough before rolling it out to prevent it from sticking.
- Use a cherry pitter to make pitting cherries easier.
- Blind bake the crust to prevent it from becoming soggy.
- Let the tart cool before slicing to prevent the filling from spilling out.
Storage Instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tart in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the tart on a platter or cake stand. Dust with powdered sugar before serving.
Garnishes:
Garnish the tart with fresh cherries, whipped cream, or mint leaves.
Pairings:
Serve the tart with a cup of coffee or tea.
Suggested Side Dishes:
Serve the tart with a side of vanilla ice cream or fresh whipped cream.
Troubleshooting Advice:
- If the dough is too dry, add more ice water.
- If the filling is too runny, add more cornstarch.
- If the crust is browning too quickly, cover it with foil.
Food Safety Advice:
- Wash your hands before handling food.
- Use a clean cutting board and knife to cut the cherries.
- Store the tart in the refrigerator to prevent spoilage.
Food History:
Tartas de Cerezas is a traditional Spanish dessert that dates back to the 16th century. It is a popular dessert during cherry season in Spain.
Flavor Profiles:
Tartas de Cerezas has a sweet and tart flavor from the cherries and lemon juice. The almond extract adds a nutty flavor to the crust.
Serving Suggestions:
Serve Tartas de Cerezas as a dessert after a Spanish-inspired meal.
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Region: Spanish