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Copyright 2018 THIS IS MY TAKE

How to make a Cherry Tart?

Friday, August 9, 2019

Hey guys! It’s cherry season!

 

Hope you’re doing GREAT! If you follow me on Instagram, you’ll know that I LOVE the Bon Appétit YouTube channel, specially Claire Saffitz videos. She made the most amazing-looking cherry cobbler a couple weeks ago and so that was the inspiration for today’s recipe. This is my take on a Cherry Tart.

 

Since cherries are in season right now, I will use a couple pounds I bought in the market over the weekend, BUT I’m sure you can substitute this ingredient with another fruit with no problem at all. If you do it, leave a comment or send me a direct message on IG!

 

Ingredients

  • 2 lbs. of cherries (pitted).

  • 1/3 cup granulated sugar.

  • 1 tsp. cane sugar.

  • 1/3 cup tapioca flour.

  • 1/3 cup maple syrup.

  • The zest of 1 lemon.

  • The juice of 1 lemon.

  • ½ tsp. cinnamon.

  • ½ tsp. vanilla extract.

  • 1 pinch of cardamom (because you know I use cardamom in every dessert recipe).

  • 1 pinch of salt.

  • 1/3 cup of chopped almonds.

  • 1 pre-made pie crust OR use my Healthy-ish version of it.

 

Preparation

  1. Pre-heat the oven at 425 F.

  2. Pit all the cherries using a metal straw (as shown in the picture above).

  3. Use a large bowl to mix the cherries, 1/3 cup of sugar, tapioca flour, maple syrup, lemon zest, lemon juice, cinnamon, vanilla, cardamom and salt. Let them rest for a few minutes while you work on the crust.

    • If you use a pre-made crust, I recommend to blind bake it for 15 minutes at 425 F using a 10-inch tart pan and then continue with the process, this is to avoid soggy bottoms.

    • If you are using my healthy-ish recipe, do not blind bake it and jump into the next step.

    • I will continue explaining the process as if you’re using a pre-made crust.

  4. Take your blind baked tart from the oven and carefully distribute the chopped almonds and 1 tsp of cane sugar all over the surface of the pan.

  5. Add the cherry filling, don’t be shy! It’ll look over filled but they will shrink as they cook in the oven.

  6. Get the tart back into a 425 F oven for 25 minutes, lower the temperature to 380 F and continue baking for 35 more minutes or until you see sugar/tapioca bubbles.

  7. Carefully remove the tart from the oven, let it cool at room temperature and then LET IT REST IN THE FRIDGE OVERNIGHT! It is very important that you let it rest overnight so that the tapioca can react with the rest of the ingredients and holds its shape.

 

Now all you have to do is ser you a piece and enjoy! A scoop of vanilla ice-cream will be a good “cherry on top”! hahaha.

 

You will notice the almonds on the bottom of the tart are crunchy and sweet! Those are my second favorite part of this recipe.

 

Enjoy guys! And thank you for requesting this recipe!

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