Vegan cherry tart
I have made this fasting tart with sour cherries several times, especially when I want a quick dessert without eggs or dairy. I like that the dough is quite simple to make, doesn't require much working time, and doesn't have hard-to-find ingredients. The source of inspiration was the dough from Timea, and the recipe works well with frozen fruits if I don't have fresh sour cherries. Quick info Total time: about 1 hour and 30 minutes (includes cooling the filling and dough) Effective working time: 30-40 minutes Baking time: depends on the oven, usually 30-35 minutes until it gets a crust Servings: 8-10 slices (26 cm pan) Difficulty: easy to medium (only requires a little attention when rolling out the dough) Fasting recipe, suitable for any season Ingredients Dough: 140 g margarine (Rama or any quality plant-based variant) 2 tablespoons sugar 1 packet vanilla sugar 1 teaspoon almond essence 2 tablespoons cold water 240-250 g flour 1 pinch of salt 1 teaspoon baking soda Filling: 450 g pitted sour cherries (fresh or frozen, well drained) 120 g sugar 1 packet vanilla pudding (powder, to bind the filling) Preparation method 1. Preparing the dough Put the margarine in a large bowl along with the sugar, vanilla sugar, and almond essence. Mix everything with a wooden spoon or spatula until you obtain a fairly homogeneous cream. The margarine should not melt, just soften. Add a pinch of salt, baking soda, and the 2 tablespoons of cold water. Mix again. Add half of the flour and incorporate it as well as you can with the spoon. The rest of the flour is sprinkled on the work surface, and the dough is kneaded on the floured countertop, gradually adding the remaining flour until a non-sticky and easy-to-shape dough forms. Shape the dough into a ball, wrap it in cling film, and refrigerate while you prepare the filling (20-30 minutes). 2. The sour cherry filling The pitted sour cherries (well drained if frozen) are placed in a pot with the sugar. Put them over medium heat and stir occasionally until all the sugar melts and a little syrup forms (do not let it boil too much so the cherries do not turn to mush). Dissolve the pudding powder separately in a few tablespoons of cold water, then pour it over the hot cherries, stirring vigorously. Leave it on low heat and continue stirring until the filling binds and starts to thicken. Remove from heat and let it cool almost completely. 3. Assembly and baking Take the dough out of the fridge. Set aside a small piece for decoration (for example, to cut stars or other shapes). Roll out the rest of the dough on a floured surface into a sheet slightly larger than the 26 cm pan. Lightly grease the pan with margarine, then carefully place the sheet of dough, lifting it up the sides about 2-3 cm. Prick the dough on the bottom with a fork, in several places. Pour the cooled sour cherry filling and level it gently. From the reserved dough, cut out shapes (stars or whatever you have on hand) and place them over the filling, without completely covering the surface. Bake the tart in the preheated oven at medium heat until it is lightly browned on top. The time depends on the oven, but usually 30-35 minutes is enough. Remove from the oven and let it cool completely before taking it out of the pan and dusting it with powdered vanilla sugar, if desired. Why I make the recipe often This tart is quick and does not require hard-to-find ingredients, and the dough always turns out tender, even without butter or eggs. The sour cherry filling holds its shape well, does not run, and remains pleasantly tart. It can be made with any seasonal fruit. It is practical for fasting days or when you need something sweet without dairy and eggs. Tips and variations Tips If you have frozen sour cherries, drain them well before using them so that too much liquid does not accumulate in the baked tart. The dough becomes easier to work with if you leave it in the fridge for at least 20 minutes. The filling should be cooled almost completely before putting it in the dough; otherwise, it will soften the base too much during baking. Substitutions Sour cherries can be replaced with cherries, plums, or even berries, depending on the season. Any plant-based margarine can be used, as long as it is suitable for baking. Baking soda can be replaced with half a packet of baking powder. Variations You can change the almond essence to rum or vanilla essence if you do not like the almond flavor. For appearance, instead of stars, you can make strips of dough and arrange them in a lattice pattern. If you want a taller tart, use a smaller pan and adjust the amount of filling. Serving ideas It goes well plain, dusted with powdered vanilla sugar. It can be served with plant-based vanilla ice cream or plant-based whipped cream for those who do not strictly fast. Frequently asked questions 1. Can the tart be frozen? It can be frozen, but it keeps its texture best if eaten fresh or within the first two days after baking. Freezing can soften the dough after thawing. 2. Can I use another type of flour? You can try using whole wheat flour, but the texture will be slightly denser. I still recommend white flour for a tender dough. 3. What do I do if the dough is too soft? Add a little extra flour on the work surface until it becomes easy to shape, but do not overdo it so that it does not turn out too hard after baking. 4. Can I put more filling? If you use a larger pan, you can double the amount of filling. Just be careful not to exceed the edge of the dough. 5. What do I do if I don't have pudding? If you don't have vanilla pudding, you can bind the filling with a little cornstarch, but the vanilla flavor will be missing. Nutritional values Approximately, a medium slice (out of 10 slices from one tart) has about 180-220 kcal. Most of the calories come from margarine, flour, and sugar. The protein content is modest, around 2-3 g/slice, lipids about 7-8 g, carbohydrates 33-36 g. These values are approximate and may vary depending on the margarine, type of sugar, or how much flour is used for kneading. Storage and reheating The tart lasts in the fridge for 2-3 days, covered with cling film or in a box. It can be left at room temperature for a few hours after baking. It does not need reheating, but if you want, it can be warmed slightly in the oven or microwave, although the texture will be slightly different from freshly baked. I recommend consuming it within the first two days for good taste and appearance.
Preparation
I mixed the margarine with sugar, vanilla sugar, and almond essence until it became creamy. I added a pinch of salt, cold water, baking soda, and half the amount of flour. I dusted the work surface with the remaining flour and kneaded until I incorporated all of it. I wrapped the dough in plastic wrap and put it in the fridge while I prepared the filling. I cooked the sour cherries with sugar until the sugar melted. I dissolved the pudding powder in a little cold water and added it to the cherries, stirring continuously over medium heat until it thickened. I let the filling cool. I broke off a little dough to use for the decorative stars. I rolled out the remaining dough into a sheet slightly larger than the diameter of the baking dish. I greased the baking dish (26 cm) with a little margarine and placed the dough in the dish, making sure to cover the sides of the dish (2-3 cm). Using a fork, I pricked the dough in several places, then added the filling and leveled it. From the remaining dough, I cut out stars and placed them on top of the filling (you can decorate with any shapes you like). I baked the tart in the preheated oven until it was lightly browned on top. I let the tart cool, then dusted it with vanilla powdered sugar.
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