Cherrytart with crème fraîche

25/07/2013 17:59 Australian Central Standard Time (South Australia)

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This Cherrytart is an easy one. Just the right thing for a Saturday afternoon cake.


for the pastry:
  • 250 g plain flour
  • 75 g sugar
  • pinch of salt
  • 1 egg
  • 125 g cold butter or margarine

  • a jar of cherries or 500 g fresh cherries
  • 200 g ground almonds
  • 200 g Crème fraîche
  • 1 egg
  • 50 g sugar
  • 1 teaspoon of cinnamon

Take the ingredients for the pastry and knead quickly a nice dough ball. Cover with cling wrap and allow to rest for 1 hour in the fridge.
Roll it thinly and place it in a springform tin - the edge should be 2 cm high.
Prick the dough with a fork.
Spread half of the ground almonds on the dough. On top spread the cherries.

Mix the crème fraîche thoroughly with the egg, sugar, cinnamon and almonds.
Spread over the cherries.
Place it in a pre-heated oven and allow to bake for 40 - 50 minutes on 190 °C.
When the tarte turn to brwon, cover with alufoile.

The last time I baked this tart I didn't use 200 g crème fraîche; I replaced half of it with quark (german style) and added for flavouring some lemon cest. You also can add some chocolate chips.