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Dessert

Cherry Tart

A pastry crust filled with cherries and sugar, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cherry Tart

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Pick over the cherries and remove any stems or blemished fruit.

  3. Turn a small cup upside down in the center of a deep pie dish.

  4. Fill the dish around the cup with the cherries.

  5. Add moist sugar to taste.

Assemble and bake

  1. Roll out the pastry and lay a wide strip around the edge of the dish.

  2. Cover the cherries with the pastry and press the edges firmly together.

  3. Bake in the preheated oven until golden brown.

Serve

  1. Serve with powdered sugar sprinkled thickly on top.

Recipe from a historical cookbook (Internet Archive).

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, supplying tartness and juice that softens during baking.
Moist sugar
Adds sweetness and helps draw out juice from the cherries to form a syrup.
Plain pastry
Forms the crust that encloses the filling and browns in the oven.

“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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