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- 3 cups Flour
- 1/2 cup Water
- 1-2 sticks Butter
- pinch of saffron
- 1 Egg yolk, slightly beaten
- 1 1/2 lb. whole cherries
- dash of rose water (optional)
- 1/4 cup sweet red wine
- 1/4 cup honey or sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- dash of red wine vinegar (to taste)
- pastry dough for 1-9 inch pan, or 8-4 inch tart pans
Dissolve the saffron in your 1/2 cup water. While that is going, rub the butter into the flour and then add the egg yolk and saffroned water. Stir your mix until everything is entirely incorporated. You should add water very gradually until everything just sticks together.
To pre-bake a shell, line a pan with very thinly rolled up dough. Use a fork and poke holes all over the bottom of the pan, or you can use a pie weight. Bake the shell for around 10 minutes at 350 degrees, but be sure to not let it start to brown! Remove from oven and fill it with your cherry tart mixture.
Combine the cherries, wine, and vinegar in a saucepan. Cover the pan and simmer for around 1/2 hour or until the pits can be easily removed by squishing the cherries through a colander. Put your cherry puree in a bowl and add the sugar and spices. Allow the mix to cool and, while you wait, line your tart pan with pastry dough and trim the edges. You can also make decorative shapes with the dough remainders to place on top of your filled tarts!
Add the rose water and port to your cherries. Add a little sugar to sweeten the mix, and then add the ginger. Next, add a little vinegar or lemon juice to sharpen the taste. Cook it for 45 minutes or until the flavors are mingled. Use bread crumbs to thicken the mixture if necessary. Let your fruit mixture cool and then fill the pastry shells you prepared. Close the shells and bake your tarts at 375º F for 45 minutes or until crust is golden brown.