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Dessert cherry tart

Dessert cherry tart


It took: It's very easy and you don't even have to worry much! Mix the flour with the powdered sugar and salt, make a hole in the middle and put the beaten eggs, then the soft butter, at room temperature. Mix well and knead with the dough until it sticks to your hands. Cover it with cling film and leave it in the fridge for 10-15 minutes.

Meanwhile, mix the cherries with the sugar, starch and optionally cinnamon, for extra flavor. Take the dough out of the fridge and divide it in half. Spread the first sheet between two baking sheets and place it in a round tray. Cut the edges that protrude from the tray and press firmly on the edges, then turn over the cherries. Spread the second sheet between two baking sheets and cut 1 cm wide strips, then place them on top, like a grid.

Grease the tart with the beaten egg and sprinkle coconut flakes on top, for a crunchy texture. Place the pan in the preheated oven at 180 degrees for 30-40 minutes, until browned on top. When ready, take it out of the oven, leave it to cool, then cut it into slices.

If you want, you can put a cup of ice cream next to it, it's delicious!


Cherry pie & # 8211 a quick, easy to prepare dessert!

If you don't know what dessert to prepare, then try this cherry tart recipe. Surely all members of the family will be delighted to devour this delicacy prepared by your own hands.

Countertop ingredients:

  • 80 gr flour, 2 eggs
  • 60 gr powdered sugar, 1 sachet of vanilla sugar
  • 200 ml milk, 400 ml liquid cream
  • 40 gr melted butter, 400 gr cherries
  • Brown sugar

Ingredients for cherry sauce:

Method of preparation:

Melt 2-3 tablespoons of brown sugar in a saucepan and then add the pitted cherries. You can also add cherry brandy for a more intense taste. Caramelize for a few minutes, then remove the cherries and drain. Let them cool completely.

Put flour in a bowl, make a hole in the middle and add eggs. Mix slowly with a mixer. After a few minutes, add powdered sugar, vanilla sugar, milk and melted butter (mix after each ingredient added).

The whipped cream is mixed, but it should not be too hard. Then add to the previous mixture using a wooden spoon.

Put the cooled cherries in a 30 & # 21527 cm tray and then add the dough evenly. Put the tray in the preheated oven over medium heat for 35-40 minutes.

Melt the brown sugar in a saucepan, add the cherry juice and brandy drink to taste. Stir and leave on the fire until it thickens a little.


Cherry tart

An extraordinary tart with cherries, with thin and crunchy dough! And it's so quick and easy that you have no excuse not to prepare it at least once this summer!

120 ml of warm water
100 ml oil
1 sachet of baking powder
250 gr of flour
2 tablespoons sugar

1 cup pitted cherries
5 tablespoons breadcrumbs
5 tablespoons sugar

To prepare the dough I used a bowl from Tupperware.
The truth is that when Mia wrote to me (my connection to Tupperware products) and told me that I could only make the dough by putting the ingredients in this bowl and shaking it a little, I was very skeptical. In fact, I was like that when he told me that in the same bowl I can melt chocolate with just a little hot water.

But I listened to it, I put the ingredients for the dough, I put the lid on and I shook the bowl up and down a few times and I turned it a little. When I took off the lid the dough was ready! :))) Here it is:

I put the dough in a tray lined with baking paper, spread it and sprinkled over a layer of breadcrumbs mixed with sugar (about half the amount obtained).

I put it in the hot oven for about half an hour, until it started to brown on the bottom.

Meanwhile, I took out the cherries, mixed them with the rest of the breadcrumbs and sugar and put them over the dough. I baked it for another 15 minutes.


Gluten Free Cherry Tart (AIP)

I have to admit I didn't plan this cherry tart. For Olivia's birthday, my mother made a cake, and so as not to be tempted to taste it, I decided to make myself a dessert.

The cherries were already in the freezer last summer and we needed to eat them soon. As you can see, the planets have aligned. It was an easy choice. And so this sweet and sour cherry tart was born.

First I made the tart dough. It turned out well! Then I prayed that the filling would come out well and not leak. Looks like I was lucky and the tapioca flour did its job. I put them in the oven for a while and together and voila! Now I'm sharing the recipe with you. Good thing I was inspired and wrote down the ingredients and the quantities, right?

About the ingredients

If you are at the beginning of this protocol then you should know that it is often difficult to replace one ingredient, when you do not have it, with another ingredient. The end result can be very different. Therefore, if you want to do an experiment, it is best to prepare a small amount or assume the loss of ingredients, if something edible does not come out. Do not be scared! I will write below, in the recipe, what are the substitutions accepted.

For this cherry tart we used a combination of flours accepted in the elimination phase of the autoimmune protocol: cassava flour (which you can buy here) and tapioca flour (which you can buy here). The latter can be replaced with rice flour. Both flours, cassava and tapioca come from the root of the same plant, called cassava, only they are obtained by different processes. Tapioca is actually just the starch of this root.

I made the cherry tart but it goes just as well with cherries, strawberries, berries of any kind!

Here is another tart recipe. If you rather have these ingredients at hand, you can prepare the dough for the pumpkin tart.

To make a vegan / vegetarian tart, replace the lard with coconut oil.


Cherry tart

Full season of large and delicious cherries.
Certainly, you love them too, even if they are slightly sour. The grafted ones are really sweet, but each with its own impact on the taste
Today I bring you an extremely simple dessert, easy to prepare, in which I wanted to keep the unripe cherries, to enjoy their natural aroma and taste. Today I bring you a delicious cherry tart.
For this, I thought that something was needed to keep them tied, not to run through the plate, although some of them paraded a bit, but I nibbled on them quickly.
A simple tart dough, ready to bake, delicious fruit filling and ready cherry tart.
The indulgence and reward of work came the next day, when I cut and enjoyed a portion. Wonderful tart, especially since we didn't use much sugar, but it was perfectly balanced for our taste.
You can put more sugar if you know you prefer sweeter, the choice is yours.
Let me virtually pamper you with a generous portion of this cherry tart.


Square tart shape 20 x 20 cm Preparation time: less than 60 minutes Nr. portions: 10

  • 180 gr butter
  • a pinch of salt
  • 250 gr white wheat flour
  • 1 lgta powdered sugar
  • 1 egg yolk (chicken egg)
  • 600 gr grafted cherries, cleared
  • 1 lg raw sugar
  • 200 ml of sour cherry juice, sweetened
  • 1 lg starch
  • chocolate chips

[preparation title = & # 8221Preparation & # 8221]

Prepare the cherries first. Wash in cold water, leave for a while, then drain. Put in a bowl, add a tablespoon of raw sugar and mix gently. Set it aside.
In a clean bowl, put diced butter, add a pinch of salt. Add the flour, powdered sugar and knead lightly by hand until the butter is soft. Add an egg yolk, mix well. Do not knead excessively, otherwise it will lose its tenderness. Put the dough in a food foil and put it in the fridge.
A pot is being prepared. Put a tablespoon of starch, dissolve with the sweet juice of compote, stirring constantly to blend nicely, without lumps. Transfer to a saucepan, stirring constantly with a whisk. When the composition tends to coagulate, leave for another minute, then remove from the heat and leave to cool.
Remove the dough from the fridge, spread it evenly on a baking sheet, according to the tray in which the tart will bake. Using a fork, prick the dough from place to place.
Turn on the oven. Bake the dough in the oven at 170 degrees C for 15-20 minutes.
Remove and leave to cool slightly.
Drain the cherries of the leftover juice. Place it on top of the tart top, pour the cherry sauce on top, just enough to cover them lightly. It will keep them nicely tied.
Put the tart in the oven for about 6-7 minutes, then remove and leave to cool. Sprinkle a few chocolate chips.
After it has cooled completely, put it in the fridge in the fridge until ready to serve.
Use this cherry tart recipe.

Choose cherries from the large, ripe ones.
Be careful when removing the seeds, so that no one is left by mistake, it would be quite serious to bite the tart and catch a stone between the teeth.
Do not use much starch in the cherry sauce, it has the role of keeping the cherries tied, but it will also coagulate in the cold.
You can supplement the amount of sugar, for us it was the perfect taste. Keep in mind that the grafted cherries are sweet, plus that the compote juice is already sweetened.
You can sprinkle powdered sugar on the tart when it is cold.


Cherry tart

1: For the dough, sift the flour and cocoa together and mix them with the sugar and a teaspoon of almond essence.

2: Add the diced butter and quickly knead a crumbly dough. Wrap it in foil and leave it to cool for at least half an hour.

3: Stop a quarter of the dough, and the rest spread it and place it in a tart shape. Let the tart cool again for half an hour.

4: Cherries, peeled, mix them with sugar and spices.

5: Heat the butter in a saucepan and add the cherries with sugar. Stir constantly until the sugar dissolves. Add the starch, stir and allow to cool.

6: Pour the tart-shaped filling and cover with cut strips from the off dough. Put in the preheated oven for 35-45 minutes. Cut the cherry tart after it has cooled.

220 g flour
2 tablespoons cocoa
3 tablespoons sugar
120 g butter
almond extract
FOR THE FILLING
700 g cherries
50 g butter
150 g sugar
2 tablespoons starch
½ teaspoon of ground ginger
1 teaspoon grated with cinnamon


Cherry Tart & # 8211 The simplest and most delicious cake

In a saucepan melt 2-3 tablespoons of brown sugar and then add the pitted cherries. You can also add cherry brandy for a more intense taste. Caramelize for a few minutes, then remove the cherries and drain. Let them cool completely.

Put flour in a bowl, make a hole in the middle and add eggs. Mix slowly with a mixer. After a few minutes, add powdered sugar, vanilla sugar, milk and melted butter (mix after each ingredient added).

The whipped cream is mixed, but it should not be too hard. Then add to the previous mixture using a wooden spoon.

Place the cooled cherries in a 30 × 27 cm tray and then add the dough evenly. Put the tray in the preheated oven over medium heat for 35-40 minutes.

Melt the brown sugar in a saucepan, add the cherry juice and brandy drink to taste. Stir and leave on the fire until it thickens a little.


Delicious tart of tender dough with frozen cherries! A dessert worthy of all praise!

If you want to enjoy your loved ones with a light and fresh dessert, the recipe below is only good. We present you the recipe for a very tasty and flavorful tart with cherries. This is perfect for days when you don't have enough time to cook, and the irresistible aroma gathers you all in the kitchen.

INGREDIENTS

-600 g of fresh cherries

METHOD OF PREPARATION

1. In a bowl, sift the flour with the baking powder. Add sugar and mix.

2. Add the egg, cream and soft butter to the bowl (at room temperature). Knead a homogeneous and soft dough.

3. Wrap 1/3 of the dough obtained in cling film and put it in the freezer for 30 minutes (or more).

4. Line the bottom of the baking tin with paper. Spread the remaining dough in an even top and place it in the form. Form the border 2 cm high.

5. Wash the cherries and remove the seeds. Drain the formed juice. Mix them with starch, then pour them into the baking dish. Place them in an even layer.

6. Remove the dough from the freezer and remove the cling film. Put the dough through a large grater, directly into the baking tin.

7. Bake the tart in the preheated oven at 180 ° C for 45 minutes, until golden brown. Baking time depends on each oven. Allow the tart to cool, then sprinkle with powdered sugar.


  1. Beat the eggs with the sugar, the whisk or the mixer
  2. Add in turn: oil, mineral water, ammonia, essences and flour
  3. A cake-like dough is obtained
  4. 2/3 of the composition is poured into the pan
  5. Add some of the cherries over the composition
  6. Add the rest of the composition and on top… cherries again.
  7. Bake over medium heat (150 -160 degrees) approx. 30 - 40 min.

And if you want to see details and exactly the steps taken, we have a clip with a longer version. Or maybe you want to see us in office!