Cherry Tarts
Ingredients
Directions
The book says “a warm oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the crust
Make a delicate pie crust and line a pie tin.
Bake the crust until light brown at 400°F (200°C).
Fill and set
Drain the cherries from the can.
Fill the baked crust with the cherries.
Boil the cherry juice with additional sugar until thick.
Slowly pour the hot juice over the cherries.
Set the tart in a warm oven for 15 minutes.
Serve
Serve cold with or without cream.
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
- Preserved cherries
- Provide the main fruit filling and its flavour.
- Sugar
- Sweetens the cherry juice and helps it thicken into a glaze.
- Pie crust
- Forms the baked shell that holds the filling.
The step that matters
Boiling the cherry juice until thick. The juice must reduce enough with sugar to set as a glaze once cooled. Too little boiling leaves it runny, so the filling will not hold its shape when the tart is cut and served cold.
“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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