Berry and Sour Cherry Tart
Berry and Sour Cherry Tart Last weekend, I made this berry and sour cherry tart again. I prepared it in the evening, and by the next day, it was almost gone. The crust is slightly crunchy, the filling remains tart, and the coconut on top adds an interesting texture. The recipe isn’t complicated and uses fairly common ingredients, making it perfect for those days when you don’t feel like spending too much time in the kitchen. Quick Info Total time: about 1 hour and 30 minutes (includes cooling) Preparation time: 30 minutes Baking time: 30-35 minutes (depends on the oven) Servings: 8 Difficulty: easy to medium Recipe type: homemade dessert, suitable for weekends or when you want something quick with fruit Ingredients For the crust: 130 g cold margarine, cubed 3 tablespoons sugar 1 teaspoon baking powder 2 teaspoons vanilla bean powdered sugar 220 g flour 2 tablespoons cold water For the filling: 100 ml water 6-7 tablespoons sugar (to taste, depending on the fruit) 250 g berries (fresh or frozen) 1 small jar of pitted sour cherries (from compote or canned) 3 tablespoons cornstarch seeds from half a vanilla pod (or extract) 1 tablespoon coconut powdered sugar for decoration Instructions 1. The Crust Place the cubed margarine in a large bowl. Add the 3 tablespoons of sugar, baking powder, and vanilla bean powdered sugar. Mix everything by hand just until combined. Add the flour and then the 2 tablespoons of cold water. Quickly knead until you have a compact, fairly firm dough. Don’t overwork it. Form a ball, cover it with plastic wrap, and refrigerate while you prepare the filling. 2. The Filling Pour 100 ml of water into a small saucepan, add the sugar, and place it over medium heat. Let it boil for 3-4 minutes until the sugar is completely dissolved. Add the berries and sour cherries (drained if from compote). Gently stir and let it cook for another 4-5 minutes. Meanwhile, dissolve the cornstarch separately in 2-3 tablespoons of cold water. Pour the cornstarch over the fruit and mix well to avoid lumps. Keep it on the heat until it thickens slightly, like a pudding. Turn off the heat, add the vanilla seeds, and mix again. Let it cool slightly. 3. Assembly Take the dough out of the fridge and break off a piece slightly larger than half. Roll this piece out directly on a sheet of baking paper until you have a thin sheet, about the size of the tart pan. Transfer the paper with the dough into the pan and shape it by hand, ensuring the edges are well covered. Trim any excess from the edges. Pour the fruit filling and level it out. Sprinkle a tablespoon of coconut over the filling. Roll out the remaining dough into another thin sheet and cut it into wide strips. Lay the strips over the filling in a lattice pattern. 4. Baking Place the tart in the oven at medium temperature (about 180°C if using an electric oven), on the middle rack. Bake until the crust is lightly golden, about 30-35 minutes. Do not open the oven during the first half hour. Remove the pan and let it cool completely. 5. Serving Dust with powdered sugar once it has cooled completely. The tart is easier to slice after it has been in the fridge for a few hours or overnight. Why I Make This Recipe Often I love that this tart comes together quickly, doesn’t require special ingredients, and is perfect whenever I have leftover fruit in the freezer or a jar of sour cherries. It’s also good the next day, and the crust doesn’t get too soggy from the fruit. You can adjust the sugar based on how tart the fruit is, and you can use butter instead of margarine if needed. Tips and Variations Tips Chill the dough for at least 20 minutes; it’s easier to work with. Avoid using very watery compote; drain the sour cherries beforehand. For a nicer appearance, the lattice on top shouldn’t be too dense. Seal the edges of the strips with a damp finger if they come apart. Substitutions You can use butter instead of margarine for a flakier crust, but it should be cold. The berries can be just one or two types; a mix isn’t necessary. Vanilla bean powdered sugar can be replaced with a little extract. Variations I’ve also tried it with plums or cherries instead of sour cherries, and it turns out just as well. For a simpler flavor, you can omit the coconut or add a bit of ground poppy seeds. If you only have frozen berries, add a few teaspoons of lemon juice to the filling. Serving Ideas It’s great on its own, dusted with powdered sugar. Serve it alongside cold yogurt or a scoop of vanilla ice cream. Frequently Asked Questions Can I use only frozen fruit? Yes, but let them thaw slightly and drain any excess liquid; otherwise, the filling may turn out too soft. Can it be made with just sour cherries? Yes, adjust the sugar if the sour cherries are very tart. What size should the tart pan be? A classic 22-24 cm tart pan is suitable for these quantities. Can I use a different type of sugar in the crust? You can use only granulated sugar, but vanilla sugar helps with flavor. Does the tart turn out well without the lattice on top? Yes, you can leave it off, just make sure the filling isn’t too liquid. Nutritional Values Estimate for one serving (out of 8): approximately 260-280 kcal, 7 g fat, 50 g carbohydrates, 3 g protein. This may vary depending on the fruit and the type of margarine or butter used. It’s a dessert with sugar and carbohydrates, moderate in fat, with modest fiber from the fruit. Storage and Reheating Store in the fridge, covered, for up to 3 days. It stays good the next day. I do not recommend reheating – it’s tastier cold, straight from the fridge. If you want to warm it up, microwave a slice for a few seconds, but not too long so it doesn’t get too soft.
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