Cherry tart

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

Ingredients

  • CRUST
  • 200
    g
    cake flour
  • 1
    ml
    salt
  • 90
    ml
    butter
  • 125
    ml
    ice-cold water
  • 1
    medium egg, lightly beaten, for brushing pastry
  • FILLING
  • 600
    g
    fresh cherries, pitted
  • 200
    g
    sugar
  • 45
    ml
    butter
 

Method

 
CRUST: 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 the centre and add ice-cold water, drawing in flour from the sides until dough just sticks together. Wrap in cling film and refrigerate for 30 minutes. Roll out pastry to a round 35 cm in 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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