Limburg sour cherry tart

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A classic Limburg tart with a soft yeast dough and a bright filling of sour cherries held together in a glossy layer.

Serves: 8 people

Preparation time: 95 min

Ingredients

For the dough

• all-purpose flour – 2 1/2 cups
• instant yeast – 2 tsp
• sugar – 3 tbsp
• salt – 1/4 tsp
• whole milk, lukewarm – 1/2 cup
• unsalted butter, soft – 1/4 cup
• egg – 1

For the filling

• jarred sour cherries, drained – 2 1/2 cups
• cherry juice from the jar – 3/4 cup
• sugar – 1/3 cup
• cornstarch – 2 tbsp
• vanilla extract – 1 tsp
• lemon juice – 1 tsp

For finishing

• egg yolk – 1
• milk – 1 tbsp
• coarse sugar or pearl sugar – 1 tbsp

Method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm milk, soft butter and egg, then knead for 8 to 10 minutes until the dough is smooth and elastic. Cover and let it rise for 1 hour.
2. For the filling, bring the cherry juice to a gentle simmer with the sugar, vanilla and lemon juice. Stir the cornstarch with a splash of cold cherry juice if needed, whisk it into the pan and cook until glossy. Fold in the drained cherries and let the filling cool until just warm.
3. Heat the oven to 400°F. Roll out about two thirds of the dough and line a buttered tart tin of about 24 to 26 cm. Trim the edge neatly.
4. Spoon the cherry filling into the shell. Roll the remaining dough into thin strips and lay them in a lattice over the top.
5. Whisk the egg yolk with the milk and brush it over the lattice. Sprinkle with the coarse sugar.
6. Bake the tart for 25 to 30 minutes until golden brown. Let it cool before slicing so the filling can settle properly.