Cherry Tart with Kirsch

Cherry Tart with Kirsch


1 person made this

If you can get fresh cherries and cherry liqueur, here's the best thing you can do with them! This makes a great summer tart.

Kevin Ryan

Serves: 8 

  • 1 1/8 cups (190g) icing sugar
  • 220g butter
  • 5 3/8 cups (670g) cake flour
  • 3 eggs
  • 1/2 teaspoon orange flower water
  • 1kg cherries, pitted
  • 3 eggs, room temperature
  • 1/4 cup (30g) plain flour
  • 30ml kirsch (cherry liqueur)
  • 2 cups (500ml) thickened cream
  • 1 cup (220g) white sugar

Preparation:30min  ›  Cook:40min  ›  Extra time:1hour chilling  ›  Ready in:2hours10min 

  1. To Make Dough: Cream the icing sugar and 3 eggs together in a large bowl. Stir in the orange flower water. Add the butter and mix well. Slowly add the cake flour, blending only to combine. Scrape onto a piece of cling wrap and wrap up. Chill for at least 1 hour. Roll dough out on a floured surface and fit into a 30cm tart pan. Make sure there are no holes in the dough.
  2. Place the cherries into the crust. Fit as many as you can into one layer.
  3. To Make Filling: Using a mixer cream together the 3 eggs, 1/4 cup flour, kirsch, cream and white sugar until smooth. Pour over the cherries.
  4. Bake at 180 degrees C for about 40 minutes or until the filling is just set. Allow to cool. Serve warm or at room temperature.

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