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
Remove the stalks from the cherries and place them in a deep pie dish.
Add the sugar to the cherries.
Place a small cup upside down in the center.
Make short crust pastry using the specified recipes.
Assemble and bake
Lay a border of pastry around the edge of the dish.
Cover the cherries with the pastry.
Decorate the edges of the pastry.
Bake in a brisk oven at 400°F (200°C) for 30 to 40 minutes.
Sprinkle finely sifted sugar on top.
Serve hot or cold.
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 filling, with juice that softens and sweetens during baking.
- Moist sugar
- Sweetens the cherries and helps draw out juices that form the filling.
- Short crust pastry
- Forms a crisp, rich, buttery crust that encloses the cherries.
The step that matters
Place the cup upside down in the center. The cup holds the pastry lid up and lets steam escape, so juices do not boil over or make the crust 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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