Thursday, August 01, 2013

Cherry Crumble Tart

Earlier this week I made a cherry crumble tart. My parents visited friends of theirs over the weekend and brought back freshly picked cherries from their garden. Too sour to eat on its own, the only worthy alternative use of the cherries was to make a delicious cherry crumble tart. Mom and I cut every single cherry open to remove the stone - an act of bravery that left our hands stained in bright red. The smell of the crumble tart in the house reminded me of last year when there was hardly a week without someone in the house baking yummy goods. If you want to give it a try yourself, here is the recipe I used:

450g flour
200g sugar
3 drops of vanilla extract
1/2 teaspoon baking powder
2 eggs
250g butter
at least 500g of cherries
icing sugar

Before you start, preheat the oven to 175 degrees. Then sift the flour and one after another add the sugar, vanilla extract, backing powder, eggs and butter. Rather than using an electrical mixer, use your hands to combine all the ingredients. Don't be discouraged, it will take some work to eventually make the crumbly dough stick together. Once the dough is more or less one big piece, take off 1/3 and put aside in the fridge. Grease a baking tin and then use the remaining 2/3 of the dough to make the base of the tart. Aim for the thickness of the base to be at least one centimeter. Add the cherries (obviously without the stones and as drained as possible). On top of that, spread crumbles made from the remaining 1/3 of dough evenly across the surface. This part can be a little bit tricky if the dough is still too warm, so if you find yourself struggling give the dough another 5 minutes in the fridge before starting. Put the crumble tart in the oven for 35 - 40 minutes. Once done and cooled down, add some icing sugar for a nice romantic look and some extra sweetness.

1 comment:

  1. Oh my days, this looks delicious!! I will definitely be giving this a try :)