Cherry Tart
Ingredients
Directions
The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Remove the stems from the cherries and place them in a deep pie dish.
Add the sugar and place a small cup upside down in the center of the cherries.
Assemble the tart
Prepare the short crust pastry using your preferred method.
Lay a border of pastry around the edge of the dish.
Cover the cherries with the pastry and decorate the edges.
Bake and serve
Bake in a brisk oven at 400°F (200°C) for 30 to 40 minutes.
Sprinkle finely sifted sugar over the top before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cherries
- Provide the main fruit filling and release juice that becomes the syrup as the tart bakes.
- Short crust pastry
- Forms a crisp, golden case that encloses the fruit and holds the juices in.
- Moist sugar
- Sweetens the fruit and helps draw out juice, forming a syrup with the cherries.
The step that matters
Placing the upturned cup in the center. The cup holds the pastry lid off the fruit and lets juices collect in the dish rather than bubbling over. Without it, the filling can leak out and the lid can turn soggy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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