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 stalks from the cherries.
Place the cherries with sugar in a deep pie dish.
Insert a small cup upside down in the center of the cherries.
Make the crust
Make a short crust with ½ lb of flour.
Form a border around the edge of the dish.
Cover the cherries with the crust.
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 tart.
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 fruit filling, whose juices soften and sweeten as the tart bakes.
- Moist sugar
- Sweetens the cherries and helps draw out their juice to form a syrup.
- Short crust
- Forms a tender, rich pastry that encloses the filling and browns in the oven.
The step that matters
Inserting the cup in the center. The upside-down cup vents steam from the cherries and keeps the crust from sinking or becoming soggy as the juices heat and thicken.
“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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