Cherry Cakes
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Shape
Divide the tart pastry in half and roll it out thin.
Drop the preserved cherries onto the pastry.
Carefully fold the pastry over the cherries and press gently to seal.
Cut the pastry into half circles using a pastry cutter.
Bake
Prick the tops and brush with the beaten egg.
Place on a well-buttered baking sheet and bake at 400°F (200°C) until golden.
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
- Tart pastry
- Forms the shell that holds the filling and bakes crisp and golden.
- Preserved cherries
- Provide the sweet-tart fruit filling that softens and releases juice as it bakes.
- Egg
- Promotes browning and gives the pastry surface a glossy sheen.
The step that matters
Sealing the pastry around the cherries. Cherries release juice when heated. A loose seal lets that juice leak out, which can make the tart soggy and sticky. Pressing the edges firmly keeps the filling enclosed while the pastry sets 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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