Ingredients
½ an amount of sweet crumble pie recipe (see sweet crumble pie recipe)
Cherry Tart Filling
1 kg of canned black cherries, without seeds
2 tablespoons of brown sugar
4 teaspoons of flour
1 teaspoon of ground assorted spices
Preparation of tart recipe
- Filling: Drain the cherries over an absorbing paper; place them in a bowl together with the sugar, flour and the assorted spices and mix well.
- Roll on 2/3 of the dough, leaving it 3 millimeters thick, and cover with it a greased mold of 23 cm diameter. Empty the filling on to the dough and even it out. Extend the remaining dough and cut in strips of a 2 cm width. Lightly twist each strip and make a grid style on top the filling Spread water with egg yoke around the tart so that the strips will stick to the sides.
- Bake for 20 minutes then reduce the temperature to 160°C and bake for another 35-40 minutes or until the dough is well cooked and turns brown.
6 servings
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