Tarte Montmorency
1
Person talking
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:
1
Person talking
ingredients
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Pastry
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup butter
- 1⁄8 cup sugar
- 1 egg
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Filling
- 2 lbs raw pitted morello tart red cherries or 2 lbs black cherries
- 1⁄4 cup icing sugar
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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
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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I had trouble with rolling the crust so I pated it down.Hubby thought it was too sweet but I liked it.1Reply
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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.
