RUSTIC CHERRY TART

RUSTIC CHERRY TART 1

I am falling in love with Summer fruit pies, that means you are going to see a lot more of them this summer. This tart is special for me because I know exactly where the cherries came from,my neighbor’s back yard. when You know where your ingredients come from it just makes your food taste a lot more better.

RUSTIC CHERRY TART 7

After you make the tart dough, the rest of the recipe is a very easy and fast. Combine the cherries with some sugar and a bit of cornstarch and the filling is complete. These are free form tarts, meaning that the dough is rolled into a circle, the filling placed in the center and the edges of dough folded and pleated around the edged for a rustic look.

RUSTIC CHERRY TART 8

RUSTIC CHERRY TART 2

 

RUSTIC CHERRY TART 4

RUSTIC CHERRY TART 5

RUSTIC CHERRY TART 6

Ingredients

For the chocolate tart

  • 150grams(2/3 cup) butter
  • 150grams(3/4 cups) white sugar
  • 1 egg
  • 1/2 teaspoon baking powder
  • 250grams(2 cups) white flour
  • 25grams( 1/4 cup) cacao powder
  • 1/2 teaspoon vanilla
  • pinch of salt

For the filling

  • 1 and 1/2teaspoon cornstarch
  • 150ml (2/3 cup) cold water
  • 60grams (1/3 cup) sugar
  • 500grams( 3 cups) halved and pitted cherries
  • 1 and 1/2 teaspoon lemon juice

Garnish

  • Icing sugar

procedure

For the tart

  1. Preheat oven to 150c/302F.
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper.
  3. Mix the butter and the sugar in a big bowl until homogeneous
  4. Beat the egg with the vanilla,  baking powder and pinch of salt.
  5. Add them in the bowl with the butter and mix
  6. Now add the flour and the cocoa powder sifting, a bit at a time and mix well till it is a dough.
  7. Then roll in a film and put in the fridge for 30 minutes.
  8. In the mean time lets make the filling.

For the filling

  1. Dissolve the corn starch in the cold water and add the sugar, mix well
  2. Then in a medium pan over low heat add the above ingredients and bring to a boil.
  3. Add cherries, mixing gently boil again until cherries are slightly softened.
  4. Remove the filling add the lemon juice mix well and let cool.

Now

  1. When the dough run its course, roll it out on the counter with a little bit of flour 1/2 an inch thick.
  2. Put it in the tin make sure the boards are higher and irregular. pour in the cheery filling then fold back the border over the filling
  3. Cook  the tart in preheat oven for an hour, let cool for 30minutes, dust icing sugar and ENJOY