Sour cherry yeast tart

all details

This lovely free-form tart is versatile. Make it as one large tart of 26cm diameter, or make smaller tarts. Gooseberries cooked in the same way as the sour cherries would be lovely.

Sour cherry yeast tart
Photo: Marina Oliphant

Ingredients

  • Pastry
  • 125g plain flour
  • 5g dried yeast
  • 30g castor sugar
  • 1/4 cup warm milk
  • 1 egg yolk
  • 25g soft butter
  • 2 drops vanilla
  • 1/4 tsp cinnamon
  • Filling
  • 500g sour cherries (after stemming and stoning, should have 400g)
  • 1 tbsp cherry pits, crushed with a meat mallet
  • 3/4 cup sugar
  • Juice 1 lemon
  • 3 tbsp ground almonds
  • 1 tsp granulated sugar
  •  

Method

Place flour in a bowl. Mix sugar, yeast and warm milk and set aside for five minutes until bubbly. Stir to a cream.

Whisk in the yolk, vanilla and cinnamon. Place flour in the bowl of a food processor and with motor running feed in the milk/yeast mixture.

Follow immediately with the soft butter. As soon as a soft dough is formed, stop machine, scrape dough onto a floured bench and knead lightly. Place in the bowl, cover and leave for half an hour.

To cook cherries (or gooseberries)

Remove all stalks and pits. Reserve 1 tbsp of cherry pits. Put reserved pits in a piece of muslin and smash.

Tie corners to make a secure bundle. Place cherries, bundle of pits, sugar and lemon juice in a heavy-based non-reactive pot. Bring to simmering point, stirring once or twice. Simmer for 5 minutes.

Drain fruit through a sieve resting over a bowl. Return syrup to the pot and boil to reduce by half.

Preheat oven to 200C.

Select a 28cm pizza tray and brush it with butter. On a lightly floured board, roll out the dough to a rough 28cm circle. Place it on the greased pizza tray. Scatter almonds over leaving a 3cm border free.

Spoon fruit over almonds. Fold pastry edges over the edge of the fruit. Brush folded edge with a little of the reserved syrup and scatter with the granulated sugar.

Bake tart for 20 minutes. Reduce heat to 180C and cook for another 10 minutes. Slide tart onto a cake cooling rack to cool. When it has cooled a little, drizzle with the reserved syrup. Serve warm or cold with thick cream.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Cuisine - French
  • Course - Dessert

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Sour cherry yeast tart

Rate Sour cherry yeast tart:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Sour cherry yeast tart with half a star Rate Sour cherry yeast tart with 1 star Rate Sour cherry yeast tart with 1.5 stars Rate Sour cherry yeast tart with 2 stars Rate Sour cherry yeast tart with 2.5 stars Rate Sour cherry yeast tart with 3 stars Rate Sour cherry yeast tart with 3.5 stars Rate Sour cherry yeast tart with 4 stars Rate Sour cherry yeast tart with 4.5 stars Rate Sour cherry yeast tart with 5 stars

Error: Please select your rating for 'Sour cherry yeast tart'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

From cooking advice to top accessories, here's a food lover's barbecue guide.

Winemaker Louisa Rose is the custodian of both Yalumba tradition and innovation.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions