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| ●Tart Dough |
(Photo #1)
(Photo #2)
(Photo #3)
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Allow butter to soften at room temperature. Mix in sugar, then egg. (Photo #1)
Blend until creamy, then add sifted flour.
With a spatula, cut into the dough and mix until sticky. (Photo #2)
Wrap the dough in plastic wrap. Let chill in the refrigerator for about an hour.
Lightly knead the chilled dough. Flour the dough, then roll it out on a floured surface to 5mm thick.
Fit the dough into a tart pan. Make small holes with a fork on the bottom. (Photo #3)
Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes until golden.
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| ●Filling |
(Photo #1)
(Photo #2)
(Photo #3)
(Photo #4)
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Break egg into a mixing bowl and add sugar.
Mix in flour, sour cream and milk, in that order. (Photo #1)
Blend until well combined and creamy. Make sure it’s smooth and has no lumps. (Photo #2)
Arrange cherries on the bottom of the tart shell.
Transfer the filling into the tart shell up to 9/10 full. (Photo #3)
Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes until the filling comes to a boil. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
one 18cm tart pan |
252kcal |
150 minutes |
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| butter |
90g |
| sugar |
60g |
| whole egg |
30g |
| cake flour |
150g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
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| whole egg |
40g |
| sugar |
40g |
| cake flour |
5g |
| sour cream |
30g |
| milk |
30g |
| canned sour cherries |
200g |
【Preparation】
- Drain and/or pat dry the cherries before using.
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