Crostata di ciliegie
Cherry tart
Cherry tart is a typical cake we are used to make in Italy in May and June, the cherry season!
If you're able to prepare shortcrust pastry cherry tart is a simple-to-do cake. On the contrary you can buy ready-to-use shortcrust pastry.
We recommend you to use ripe but firm good-quality cherries.
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- g (1 1/2 lb) rich shortcrust pastry
- 600 g (1lb 5 1/2 oz) firm, ripe cherries
- 8 vanilla wafers, chopped
- 50 g (1 3/4oz) cherry jelly
- Time:
preparation: 30 minutes
cooking: 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Preheat oven to 180 °C (350 °F). Meanwhile butter a baking tin or dish. Roll 400 g (14 oz)
shortcrust pastry out to a thickness of 1/2 in.
Line the baking tin with the shortcrust pastry and sprinkle the chopped wafers over.
Fill up with cherries, washed and dried with absorbent kitchen paper (if you want, you can remove the stone from them).
Brush the fruits with jelly. Create some decorations with the rest of shortcrust pastry, according to your fancy; arrange them on the surface.
Bake for about 30 minutes.
What's the right wine for " Cherry tart " ?
Our suggestion is : Brachetto d'Acqui (a red sparkling wine from Piedmont - Italy).
