Cherry Tart

Ingredients

• 1 gill of butter
• 1 lb. of flour
• 1 teaspoonful of salt
• the yolk of one egg
• sufficient very cold water
• 2 lb. of Cherries
• 1 lb. of caster sugar
• beaten egg

Method

1. 1

   Make a paste with butter, flour, salt, egg yolk, and cold water.

2. 2

   Roll out and line a dish with pastry.

3. 3

   Stem and stone the cherries, place them in the dish, sprinkle with sugar, and cover with a top crust.

4. 4

   Cut slits in the crust, brush with beaten egg, and bake until browned.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 293. The excerpt below is the record exactly as published.

Cherry Tart.— (1) Make a paste as follows : Lay Jib. of butter in a bowl of very cold water, and work it for five minutes with the hands, touching it very quickly and lightly, so that it may be quite smooth and yet firm ; then wrap it in a cloth dusted with flour, lay it on a plate, and place it in the re- frigerator, or in an equally cool place. Put lib. of flour into a bowl with 1 teaspoonful of salt, add to it the yolk of one egg, and sufficient very cold water to mix it to a medium soft paste ; work quickly and very lightly, and then roll the paste out about as large as a dinner-plate ; cut the butter into rather thick slices, lay them irregularly about on the paste, dust it with dry flour, and fold the paste in such a way as to enclose the butter. Boll the paste out two or three times very quickly and lightly, and then use it at once ; or, if it is to be kept any time, wrap it in a floured cloth, lay it on a plate, and set it in a refrigerator or a very cold place. Stem and stone plenty of Cherries. Use rather a deep earthen dish, line it down the sides with strips of pastry, or use an under-crust if preferred, being very careful not to press the cut edges of the pastry ; heap the fruit hig-h in the dish, and sprinkle over sufficient sugar to sweeten it. Lay a top-crust lightly on the fruit, after slightly wetting the under-crust near the edge to make it adhere, still without crushing down or pressing the edges of the crust, because that would make it heavy and soddened. About Jin. within the edge of the upper-crust lay the forefinger, curved in such a way as to form a groove by slightly pressing it down ; cut four or five places diagonally across the groove so that the fruit-juice may boil out into the groove instead of escaping from the dish. Bemember to touch the crust always lightly and delicately, so that it may be tender and crisp. Brush the crust with beaten egg, and then bake in a rather hot oven until evenly browned. .Use it either hot or cold, and dusted with powdered sugar. Whipped cream is very good with this. (2) Line a tart-dish with good Italian paste. Take 21b. of Cherries of some acid variety, such as Morello, cut them in halves, and remove the stalks and stones. Spread the Cherries all over the tart, except round the edge reserved for the rim, and dust them with Jib. of caster sugar

Cook this with the app: pantry check, scaling, and the assistant.