Cherry Tart

Ingredients

• 300 gFlour
• 180 gButter
• 190 gSugar
• 2 pcsEgg
• 1 gSalt
• 600 gCherry
• 20 gCornstarch
• 2 gCinnamon

Instructions

1. 1

   Prepare the dough

   • Put the flour into a bowl. Add cold butter cubes and work them into the flour with fingertips or a knife until the mixture is crumbly.
   • Add sugar, salt and one egg and quickly knead into a smooth dough (add 1–2 tbsp cold water if needed). Do not overwork.
   • Divide the dough in half, press each half flat, wrap in plastic and chill at least 30 minutes.
2. 2

   Prepare the filling

   • Pit the cherries (or thaw frozen cherries) and drain well.
   • Mix cherries with sugar, cinnamon and cornstarch and let rest briefly. Spread the mixture onto the rolled-out bottom crust.
3. 3

   Assemble and bake

   • Preheat oven to 180 °C (350 °F) conventional.
   • Roll out one half of the dough and line a greased springform (24–26 cm), raising a small rim.
   • Fill with cherries. Cut strips from the second dough half and form a lattice on top. Brush with beaten egg.
   • Bake 30–40 minutes at 180 °C until the lattice is golden brown.
4. 4

   Cook syrup and finish

   • Collect any cherry juice released during baking. Simmer the juice with about 30 g sugar until slightly syrupy.
   • Spoon a little syrup into the lattice squares so the cherries shine.
   • Let the tart cool slightly before removing from the tin and serving.