Thursday, June 10, 2021

Cherry Pie




For the Base

120 g butter, cold, cut into small pieces

50 g brown, soft sugar

1 egg

300 g self-rising flour  

3 tablespoons cold water

1/2 teaspoon lemon zest


For Filling

1 tin of sweetened milk

300 g cream cheese

2 egg yolks

2 ½ tablespoons vanilla-flavoured corn flour

2 cups fresh cherries, pitted and cut in half





Sift the flour in a bowl .

Add the pieces of butter, egg, lightly beaten, sugar, water and mix the ingredients with your fingers, until a soft and smooth dough.

Cover with plastic wrap and refrigerate for 30 minutes.

After 30 minutes, on a lightly floured parchment paper, open a coarse sheet.

Butter a tart mould and cover with the dough sheet.

Press the dough with your fingers so that it "sits" well in the mould.

Pierce the dough with a fork  and refrigerate for a while.


Wash and drain the cherries well. Remove the pips and cut them into half. Set aside.


Mix cheese and milk in a bowl and beat with a mixer until creamy.

Add yolks, corn flour and vanilla, continuing beating.

Fill the tart with the cream cheese and flatten its surface.

Add all the cut cherries in circles and press them lightly into the cream.

Bake the tart in a preheated oven at 170°C for about 45 minutes or until golden brown.

Remove the tart from the oven and let it cool.

Then carefully transfer it on a platter.

Then cut and enjoy!

Good luck!

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