This recipe caught my eye because of the crust and the fact that I earnestly await cherry season. And now that they’re finally here, I like to take advantage and bake a few things. Though nothing will ever beat eating them by themselves, very cold.
Yet, some recipes make it worth baking them. This is one of them.
So, what makes this pie crust so great?
It doesn’t need to be refrigerated before lining the pan or before baking! It defies everything they ever taught you in pastry school, or you ever read about crusts. It starts with melted butter and it doesn’t need to chill before baking.
How’s that for simplicity? And believe me, it is a fantastic crispy crust. It works, it just does.
If you use a 24 cm/10-inch tart pan, this recipe is the exact amount you need. I don’t recall many pie recipes where I measure the ingredients and they fit exactly in the pan. So there are no leftovers.
Let’s talk fresh cherries.
About the custard filling.
Yield:
Category:
Cuisine:
Print
PinDescription
You can substitute the cherries for other red fruits, or stone fruits such as plums or apricots.
Ingredients
For the crust:
- 125 g 1/2 cup unsalted butter, melted and cooled
- 90 g scant 1/2 cup caster sugar
- 175 g 1 1/4 cups plain flour
- A pinch of salt
- 2 tablespoons almond meal (ground almonds)
For the filling:
- 170 ml cream
- 2 eggs (lightly beaten)
- 2 teaspons vanilla extract
- 3 tablespoons caster sugar
- 2 tablespoons plain flour
- 450 g 1 pound cherries, pitted (fresh are best)
Instructions
- Preheat the oven to 350ºF/180°C.
- Have ready a 24cm/10-inch round loose-bottomed tart pan.
For the crust:
- Stir together the butter and sugar in a large mixing bowl.
- Add the flour and salt and stir to make a soft dough.
- Transfer the dough to the pan and press evenly into the base and sides with your floured fingertips. The dough seems like it’s not enough but it is.
- Bake for 15-18 minutes, until beginning to brown.
- Remove from the oven and sprinkle the almond meal over the base.
For the filling:
- Whisk together the cream, eggs, vanilla and sugar.
- Add the flour and whisk until well mixed.
- Arrange the cherries over the pastry base and slowly pour the cream filling evenly over the cherries.
- Return the tart to the oven and bake 40-50 minutes until the filling is firm.Leave to cool on a wire rack and serve with cream or ice cream.
Anonymous says
September 19, 2015 at 11:13I saw Bill make this on TV. Went searching and found your blog. Raspberries have just come into season so used them instead. Pastry, custard and raspberries – yummo.
Heather Lynne says
January 20, 2013 at 01:00I could eat cherries every day of my life! This looks awesome!
Baker Street says
December 6, 2012 at 10:10Holy heavens! I want a slice and I want it NOW!
Nancy @ gottagetbaked says
December 5, 2012 at 23:35Paula, I adore everything you make and this is no different. What a gorgeous tart! I love the bursts of deep dark red from those luscious cherries. And be still my beating heart – did you say dough made with MELTED butter that doesn't need to be chilled? Traditional pastry dough is my baking arch-nemesis. I need to try this dough ASAP!