Saturday, July 18, 2009

Cherry Tart

“Sleep 'til you're hungry, eat 'til you're sleepy.”
A recipe introduced to me by Maren, marking perhaps the beginning of my affair in the kitchen. An appropriate selection for the revival of my baking since being back. It is also the first of my baking experiments that I shall be sharing on my blog.

Cherry Tart
  • 125g of Margarine
  • 1 Egg
  • 125g of Sugar
  • 250g of Flour
  • 2tsp of Baking Powder
  • 1 glass of pitted Cherries
  • Semolina or Corn Flour (Thickener)
  • Cream the margarine and sugar and then add the egg
  • Add the flour mixed with baking powder
  • Knead until well mixed but still slightly crumbly
  • Line with wax paper and grease a round baking tin and cover the bottom with about 2/3 of the dough
  • Heat the cherries in a small pot
  • Add the thickener in small amounts while stirring until the mixture flows only very slowly
  • Once the mixture is cool, pour it into the tin and spread it evenly
  • Ring the edge of the tin and dot the surface of the cherries with balls of the remaining dough
  • Bake at 220°C for about 40 minutes or until the dough is golden brown
  • A variation uses apple sauce (made with 6 apples) instead of the cherries
  • Serve warm with whipped cream

See more pictures on facebook.

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