CHERRY TART

Cherries tart Recipes with olive oil - Gusto Per Amore

Did you know that you can make a delicious cherry tart using olive oil? A tart base filled with pastry cream and topped with sweet cherries. I’ve prepared a cherry tart using olive oil instead of butter – the results are excellent, both fragrant and very healthy.

INGREDIENTS FOR THE CHERRY TART BASE

Using a tart pan with a diameter of 24 cm or 2 tart pans with a diameter of 16 cm each

250 g all-purpose flour

100 g of Kamut flour

80 g of olive oil

2 egg yolks

60 g of white sugar

70 g of brown sugar

40 g of milk

1 packet of baking powder

INGREDIENTS FOR THE CHERRY SYRUP

400 g of cherries

40 g of sugar

INGREDIENTS FOR THE FILLING

300 g of cherries

1 packet of gelatin for fruit cakes

Pastry cream Ingredients

4 egg yolks

4 tablespoons of sugar (90 g)

4 tablespoons of flour (70 g)

4 glasses of milk (480 g)

The zest of an organic lemon

PASTRY CREAM PREPARATION: read Pastry cream recipe by visiting the link.

CHERRY SYRUP PREPARATION

Halve each cherry and discard the pit. Put the cherries in a food processor and blend until they become liquid. Bring the juice, with the sugar, to the boil and stir until the sugar dissolves. Let the juice boil for 3 minutes, then remove the cherry syrup from the heat and leave it to cool down.

TART BASE PREPARATION

Preheat the oven to 180°C.

Stir the egg yolk and the sugar together, then add the olive oil, the flour mixed with the baking powder and the milk. Knead the dough with your hands into a smooth ball. Then grease the tart pan with olive oil and flour to stop the dough sticking to the pan.

Cut off a small  piece of dough and squash it down inside the baking tray. Repeat  until you have covered the bottom of the tart pan. Then cut off a piece of dough and roll it up. Flatten the roll on the side of the baking tray to form the edge of the tart. Bake in the oven for about 15-20 minutes.

CHERRY TART ASSEMBLY

Once the tart base is cold, remove it from the tart pan and place it on a serving platter.

Dampen the inside of the tart, including the edges, with the cherry syrup. Wait for the cherry syrup to be absorbed (10 minutes).

Then, using a cake decorating nozzle, distribute the pastry cream across the tart.

Halve each cherry and discard the pit. Place the halved cherries on the cream. When you’re done, cover all the cherries with gelatine for fruit cakes. Place the cherry tart in the fridge for 8 hours before serving.

Bon Appétit!

Cherry tart recipe - Recipes with olive oil - Gusto Per Amore

Cherry crust- Recipes with olive oil - Gusto Per Amore

You may also be interested in following posts:

PEACH COOKIES FILLED WITH PASTRY CREAM

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Categories: Bakery products

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2 Comments on “CHERRY TART”

  1. 2013/10/07 at 1:20 PM #

    Good work

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