Cherry tart

Recipe from: 10/27/1999 12:00:00 AM
Ingredients 9
Servings 8
Time

Ingredients

  • 200
    g
    cake flour
  • 1
    ml
    salt
  • 90
    ml
    butter
  • ice-cold water as needed
  • 1
    medium egg, lightly beaten, for brushing pastry
  • FILLING
  • 600
    g
    fresh cherries, pitted
  • 200
    g
    sugar
  • 45
    ml
    butter
 

Method

 
Preheat oven to 200 ºC. Sift flour and salt into a bowl then rub in butter with your fingertips until mixture resembles fine breadcrumbs. Make a well in centre and add ice-cold water as needed, drawing in flour from sides until dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry to a round 35 cm diameter on a lightly floured surface, and use to line a greased 30 cm diameter pie dish. Press pastry into dish, without stretching it, and trim edges with a sharp knife. Decorate edges with the back of a fork or crimp with your thumb. FILLING: Spoon in cherries, sprinkle with sugar and dot with butter. Brush edges of pastry with beaten egg and bake tart for 35 minutes, or until fruit is tender. Serve with thick cream.
 

Read more on: bake  |  fruit
 

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