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Tarte Montmorency

Tarte Montmorency created by NoraMarie

The best sour cherry pie ever. Excellant hot or cold. Serve with creme fraiche or whipping creme. For best results use a 11" or 12" flan pan.

Ready In:
2hrs 15mins
Serves:
Yields:
Units:

ingredients

  • Pastry

  • 2 cups flour
  • 1 teaspoon baking powder
  • 14 teaspoon salt
  • 23 cup butter
  • 18 cup sugar
  • 1 egg
  • Filling

  • 2 lbs raw pitted morello tart red cherries or 2 lbs black cherries
  • 14 cup icing sugar
  • Almond Sponge Topping

  • 14 cup butter
  • 12 cup sugar
  • 2 eggs
  • 1 cup raw almonds (optional)
  • 12 teaspoon almond extract
  • 1 tablespoon flour

directions

  • Make pastry.
  • Chill dough for 1 hour.
  • Roll out dough to fit an 11" or 12" flan pan.
  • Prick pie crust all over and sprinkle with 1/4 cup icing sugar.
  • Place cherries close together in a single layer.
  • Preheat oven to 375 degrees.
  • Beat together the butter, sugar, eggs, almond essence, almonds and flour until smooth.
  • Spread on top of cherries.
  • Bake 15 minutes then reduce heat to 350 and continue baking for 30 minutes more.
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RECIPE MADE WITH LOVE BY

@Baby Kato
Contributor
@Baby Kato
Contributor
"The best sour cherry pie ever. Excellant hot or cold. Serve with creme fraiche or whipping creme. For best results use a 11" or 12" flan pan."
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  1. NoraMarie
    I had trouble with rolling the crust so I pated it down.Hubby thought it was too sweet but I liked it.
    Reply
  2. NoraMarie
    Tarte Montmorency Created by NoraMarie
    Reply
  3. NoraMarie
    Tarte Montmorency Created by NoraMarie
    Reply
  4. Baby Kato
    The best sour cherry pie ever. Excellant hot or cold. Serve with creme fraiche or whipping creme. For best results use a 11" or 12" flan pan.
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