Recipes / Tarts

Tarte Montmorency
(1)
Recipe by 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.

READY IN: 2hrs 15mins
SERVES: 12
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • Pastry
  • 2
    cups flour
  • 1
    teaspoon baking powder
  • 1⁄4
    teaspoon salt
  • 2⁄3
    cup butter
  • 1⁄8
    cup sugar
  • 1
    egg
  • Filling
  • 2
    lbs raw pitted morello tart red cherries or 2 lbs black cherries
  • 1⁄4
    cup icing sugar
  • Almond Sponge Topping
  • 1⁄4
    cup butter
  • 1⁄2
    cup sugar
  • 2
    eggs
  • 1
    cup raw almonds (optional)
  • 1⁄2
    teaspoon almond extract
  • 1
    tablespoon flour
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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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