TARTE AUX CERISES Cherry Tart: Tarte aux ceries

June 14, 2006 French style tart. “Ceries” means “cherries” in French. Traditionally, this tart is made with fresh or cooked cherries, however, we use canned cherries in this recipe. If available, use sour cherries because they are best suited for this tart.

●Preparation Tip ●Tart Dough (Photo #1) (Photo #2) (Photo #3) Allow butter to soften at room temperature. Mix in sugar, then egg. (Photo #1) Blend until creamy, then add sifted flour. With a spatula, cut into the dough and mix until sticky. (Photo #2) Wrap the dough in plastic wrap. Let chill in the refrigerator for about an hour. Lightly knead the chilled dough. Flour the dough, then roll it out on a floured surface to 5mm thick. Fit the dough into a tart pan. Make small holes with a fork on the bottom. (Photo #3) Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes until golden. ●Filling (Photo #1) (Photo #2) (Photo #3) (Photo #4) Break egg into a mixing bowl and add sugar. Mix in flour, sour cream and milk, in that order. (Photo #1) Blend until well combined and creamy. Make sure it’s smooth and has no lumps. (Photo #2) Arrange cherries on the bottom of the tart shell. Transfer the filling into the tart shell up to 9/10 full. (Photo #3) Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes until the filling comes to a boil. (Photo #4) Servings per Recipe Calories per Serving Ready In 8  one 18cm tart pan  0kcal 150 minutes Tart Dough butter 90g  sugar 60g  whole egg 30g  cake flour 150g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour. Filling whole egg 40g  sugar 40g  cake flour 5g  sour cream 30g  milk 30g  canned sour cherries 200g  【Preparation】 - Drain and/or pat dry the cherries before using.