Rustic cherry tart
Rustic tart is a shortcrust pastry filled with fruits. What differentiates it from standard tarts is the pastry, which is not pre-baked before being filled. Additionally, a rustic tart does not have to look “beautiful”, on the contrary, it has to look very simple and natural. An indispensable element of any tart, apart from the shortcrust pastry, is of course fruits. Fruits such as apples, pears, cherries, blueberries, blackberries or cherries will be perfect in it.
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Ingredients for rustic tart with cherries.
- 150 g all-purpose flour + 2 tablespoons of dusting the pastry
- 50 g coconut flour
- 1/4 teaspoon of salt
- 80 g cold unsalted butter
- 5 tablespoons of cold water
- 1 egg
- 300 g drilled cherries
- 1 tablespoon of semolina (optional)
- 3 tablespoons of crystal sugar
How to make rustic tart with cherries.
Sift the all-purpose flour and coconut flour onto a pastry board or a food processor. Add salt and cold diced butter. Chop with a knife or in a food processor until the ingredients start coming together. At that point, add the water and the yolk. Knead the pastry dough. Wrap the finished dough in cling film and put it in the fridge for 30 minutes. After that time, remove it from the fridge, roll it out to a diameter of about 28 centimetres. If the pastry dough sticks to the board while rolling, lightly sprinkle it with flour. Place the rolled out pastry dough on a baking sheet lined with baking paper and prick it with a fork in several places.
Mix the pitted cherries with the semolina and 1 tablespoon of sugar. Distribute the fruit evenly on the rolled out pastry dough, leaving a three-centimetre edge empty, which then brush with egg white and carefully place it over the fruit to cover it slightly. Afterwards, brush the outer part of the pastry dough with egg white, and sprinkle it with 2 tablespoons of sugar.
Preheat the oven to 220 degrees Celsius and place the tart in it. Bake it for 25 to 30 minutes. Sprinkle the baked tart with icing sugar.
Good to know when making rustic tart with cherries.
I often add a bit of semolina or polenta to juicy fruits such as cherries, blueberries or strawberries. This prevents the tart pastry from getting wet from excess juice.
Do you like tarts with fruit? If so, try our recipe for Crunchy apple tart.
