Cherry and Quince Tart
The cherry and quince tart is a simple dessert with a tender crust, juicy fruits, and a crunchy almond topping. The canned quinces are already sweetened, so the filling doesn't need any added sugar. The cherries bring freshness and a bit of acidity, while the Amaretto liqueur pairs well with both the fruits and the almonds. The dough is quickly prepared in a food processor, and then the tart is baked in two stages. Quick Info Total time: approximately 1 hour and 30-40 minutes, not including cooling time; active time is not precisely specified Chilling time: 30 minutes Baking time: 30-35 minutes, in two stages Servings: not specified; the tart can be portioned according to the size of the pan Difficulty: medium Recipe type: fruit tart, homemade dessert Ingredients For the dough 125 g butter 2 tablespoons raw sugar 1 egg Zest from 1/2 lemon Juice from 1/2 lemon 1/2 teaspoon baking soda A pinch of salt 240 g flour For the filling 400 g canned quinces for pies 500 g pitted cherries 1-2 tablespoons Amaretto liqueur 1 tablespoon semolina For the topping A handful of almonds 75 g butter 60 g flour 2 tablespoons raw sugar 1-2 tablespoons Amaretto liqueur A few cherries for decoration For the pan, a little butter or oil is needed. The canned quinces already contain sugar, which is why no additional sugar is added to the fruit filling. Preparation method 1. Prepare the dough Place the butter and sugar in the bowl of the food processor and mix for about 2 minutes. Add the egg, lemon zest, and baking soda dissolved in the juice of half a lemon. Mix for a few seconds until the ingredients are combined. Mix the flour with the salt. Add half of the flour to the food processor and mix for about 1 minute. Then add the remaining flour and mix for a few more seconds until the dough forms and starts to pull away from the sides of the bowl. There's no need to overmix once the dough comes together. Stop the processor as soon as the mixture becomes compact. 2. Chill the dough Remove the dough from the bowl, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes. Chilling makes it easier to roll out and fit into the pan. 3. Roll out the dough and prepare the tart base After 30 minutes, take the dough out of the wrap and place it on a floured work surface. Roll it out into a sheet suitable for the tart pan. Roll the sheet onto the rolling pin and transfer it to the greased pan. Carefully unfold the dough and gently press it with your hand to cover the base and edges of the pan. Press the edges until the tart takes on an even shape. 4. Add the fruits Sprinkle the tablespoon of semolina over the dough. Mix the canned quinces with the pitted cherries, then distribute the fruits over the tart base. Drizzle the filling with 1-2 tablespoons of Amaretto liqueur, depending on how strong you want the flavor. No sugar is added to the fruits. The canned quinces already contain sugar, which is why the filling remains sweet enough without any additional sweetener. 5. Bake the tart first Preheat the oven to 180 degrees Celsius. Place the pan in the oven and bake the tart for 10 minutes. This first stage helps the dough and fruits begin to bake before adding the almond topping. 6. Prepare the almond mixture While the tart is in the oven, chop the almonds in the food processor. Add the butter, flour, and raw sugar, then turn on the processor for a few seconds until the mixture achieves a sandy texture. It should not turn into a compact dough. The right consistency is a crumbly mixture that can be sprinkled over the fruits. 7. Add the crunchy topping and continue baking After the first 10 minutes, remove the tart from the oven and distribute the almond mixture over the fruits. Drizzle again with 1-2 tablespoons of Amaretto liqueur. Reduce the oven temperature to 170 degrees Celsius and return the tart to bake for another 20-25 minutes. It is done when the dough and the topping are baked and lightly browned. 8. Cool and serve Allow the tart to cool before slicing. Decorate with a few cherries and cut into slices once the filling has set. It can be served plain, without any additional toppings. Why I make this recipe often The tart is handy when I have canned quinces for pies and pitted cherries on hand. The filling is prepared without added sugar, and the dough is easy to make in the food processor. I also like that it has different textures: a tender crust, soft fruits, and a crumbly almond topping. Baking in two stages doesn't complicate the recipe much, but it helps achieve a well-baked base before the almond layer is added on top. The tart can be sliced once cooled and is suitable for both dessert and a sweet snack. Tips and variations Tips Use the butter and flour in the specified amounts, as the balance between them is important for the texture of the dough and the topping. Do not skip the 30 minutes of chilling. Chilled dough rolls out more easily and fits better into the tart pan. The baking soda should be dissolved in the juice of half a lemon before being added to the mixture. If the canned quinces have a lot of syrup, let them drain before mixing with the cherries. Otherwise, the filling may be too liquid. Do not add sugar without tasting the quinces first, as they are already sweetened. After adding the almond mixture, maintain the temperature at 170 degrees. The first stage is done at 180 degrees, and the second at 170 degrees. Let the tart cool before slicing. While it is hot, the fruits are softer, and the slices may not hold together as well. Substitutions In the original recipe, the quinces are canned for pies, and the cherries are pitted. No other fruit variation is indicated, so substitutions can change both the sweetness and the consistency of the filling. The Amaretto liqueur can be omitted if you prefer not to use alcohol; however, it contributes to the flavor of the fruits and the almond topping. There is no separate substitute for the acidic ingredients in the dough, as the baking soda is activated with lemon juice. Variations You can sprinkle a few cherries on top before serving, as indicated in the recipe. The almond topping can be distributed more evenly or left in slightly larger chunks, depending on the desired texture. The amount of Amaretto can be adjusted within the indicated range: 1-2 tablespoons over the fruits and 1-2 tablespoons over the almond topping. There is no need to add extra sugar to the filling. Serving ideas The tart can be served plain after cooling, with cherries on top. It is easier to slice when it is no longer warm, and the crunchy almond topping stays better in place. Frequently asked questions Is sugar added to the cherries and quinces? No. The canned quinces for pies already contain sugar, and the recipe does not call for additional sugar in the fruit filling. Can I put all the dough directly into the pan without chilling it? It is recommended to chill it for 30 minutes. After chilling, the dough rolls out and transfers more easily to the pan. When is the almond mixture added? After the tart has been in the oven for the first 10 minutes at 180 degrees. That’s when the sandy mixture of almonds, butter, flour, and sugar is added, and then the tart bakes for another 20-25 minutes at 170 degrees. Why is semolina sprinkled on the dough? Semolina is sprinkled over the dough base before adding the fruits and helps absorb some of the juice released by the filling during baking. When can the tart be sliced? After it has cooled. If sliced immediately, the fruits are still hot and soft, making it difficult for the slices to hold together. Nutritional values The values below are estimates. The calculation depends on the type of canned quinces, the exact amount of almonds in "a handful," the amount of liqueur used, and the number of slices. The estimate is made for 10 servings. One serving has approximately 330-370 kcal, 5-6 g protein, 38-43 g carbohydrates, and 18-21 g fat. Most of the fat comes from butter and almonds, carbohydrates mainly come from flour, sugar, and fruits, while the protein content is primarily from the egg, flour, and almonds. The canned quinces can significantly increase the sugar content, depending on the syrup used. Storage and reheating After cooling, store the tart covered in the refrigerator. It is best consumed within 2-3 days, as the fruit filling can gradually soften the dough. The tart can be served cold, directly from the refrigerator. Reheating is not necessary. If you prefer the dessert slightly warm, only heat the portion you are going to serve, without leaving it at high temperatures for too long, so the almond topping does not dry out.
Preparation
For the dough, I used the kitchen robot: I put the butter and sugar in the bowl and mixed for 2 minutes. I added the egg, grated lemon zest, and the baking soda dissolved in the juice of 1/2 lemon. I mixed for a few seconds until the ingredients were incorporated. I mixed the flour with the salt, added 1/2 of the flour quantity over the other ingredients, and mixed for 1 minute. I added the rest of the flour, mixed for a few seconds until the dough formed and started to slightly detach from the bowl walls. I wrapped the dough in plastic wrap and put it in the fridge for 30 minutes. After it had chilled sufficiently, I took the dough out of the wrap, placed it on a floured work surface, and rolled it out. I rolled the dough sheet onto the rolling pin and placed it in a greased tart pan with butter or oil. I pressed lightly with my hand, pressing the edges until it took a nice shape. I put a tablespoon of semolina over the dough, mixed the quinces from the jar with the cherries, placed them over the dough, and drizzled with a little Amaretto liqueur. I baked it in the preheated oven at 180 degrees for 10 minutes. I chopped the almonds in the kitchen robot, added the butter, flour, and sugar. I turned on the robot for a few seconds until the dough became sandy. I put the mixture over the tart after the 10 minutes in the oven, drizzled with a little Amaretto liqueur, and put the tray back in the preheated oven at 170 degrees for 20-25 minutes. Let it cool, portion, and serve. Enjoy!! For the fruit filling, I did not use any sugar... the quinces from the jar had sugar, so I did not consider it necessary to add sugar.
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