Sour cherry and walnut tart

Name: Sour cherry and walnut tart
Ingredients: 320 g flour; 1 tablespoon sugar; 25 g powdered sugar; 125 ml milk; 10 g dry yeast; 1 egg; 1 egg yolk; 1 packet vanilla sugar (8 g); 1/4 teaspoon salt; 20 g butter; 5 g butter for the pan; 2 tablespoons breadcrumbs; 750 g sour cherries; 150 g sugar; 100 g ground or crushed walnuts; 10 g butter

Dessert - Sour cherry and walnut tart by Amelia D. - Recipia

The juicy sour cherries are drained before they go into the sour cherry and walnut tart, with yeasted dough and a filling of ground or crushed walnuts. After baking, the crust is brushed with butter, and powdered sugar is sprinkled on once the tart has cooled; in the middle, the fruit and walnuts stay in a thick layer tucked between the two sheets of dough. I prefer it cold, once the filling has set. Preparation: 35 minutes. Cooking: 30 minutes. Resting: 3 hours and 40-50 minutes. Total time: 4 hours and 45-55 minutes. Servings: 8. Approximately 440 kcal and 10 g protein per serving.

Ingredients

For the dough

320 g flour
1 tablespoon sugar
25 g powdered sugar
125 ml milk
10 g dry yeast
1 egg
1 egg yolk
1 packet vanilla sugar (8 g)
1/4 teaspoon salt
20 g butter
5 g butter for the pan
2 tablespoons breadcrumbs

For the filling

750 g sour cherries
150 g sugar
100 g ground or crushed walnuts

To finish

10 g butter

Preparation

1. Put the warm milk, dry yeast, egg, 1 tablespoon of sugar, vanilla sugar and 1/4 teaspoon of salt in a bowl. Beat them with a mixer, add the flour and knead, then work in 20 g of butter and knead a little more. 2. Cover the dough and leave it to rise for 1 hour and 30 minutes. Knead it again, then leave it for another 40-50 minutes, until it has risen. 3. Wash the sour cherries, remove the pits and put them in a bowl. Add the sugar and ground or crushed walnuts, then mix. 4. Divide the dough into two pieces. Roll the first piece into a circle and place it in a pan greased with 5 g of butter. Lift the edges slightly with your fingers and sprinkle the breadcrumbs over the bottom. 5. Spread the sour cherries evenly over the dough. Roll out the second piece and place it on top, then pinch the edges of the two sheets of dough together. Leave the tart for 30 minutes. 6. Make 2-3 slits in the top sheet of dough and brush it with the egg yolk. Bake the tart in an oven preheated to 200°C for 30 minutes, until golden. 7. Take the tart out of the oven and brush it with 10 g of butter. Leave it to cool for about 1 hour, then dust it with powdered sugar.

Notes

Cut into slices once cooled and serve with black tea; while it is warm, the filling is still setting. Keep the tart covered in the fridge for up to 3 days and take it out a little before serving. You can replace the walnuts with 100 g of ground hazelnuts; the dough contains gluten, milk and egg, and the filling contains walnuts. Firm sour cherries that are not very ripe release less juice in the pan. After washing them, pat them dry well, and if they are very juicy, leave them to drain after removing the pits. Don’t rush the rise after joining the sheets of dough, those 30 minutes give the dough time to rise again. I crush the walnuts a little coarsely, so visible pieces remain among the sour cherries. The breadcrumbs help absorb the filling’s juice, but if you use frozen sour cherries, thaw them completely and drain them before mixing them with the sugar.