Cherry Tart

Ingredients

• % lb. of fresh butter
• % lb. of flour
• % pt. of water
• White of 1 egg
• 1 tbsp. of rum
• % tsp. baking powder
• 2 qts. of stoned cherries
• 1 cup of sugar
• % lb. blanched, ground almonds
• 5 eggs
• 3 tbsps. of lemon juice

Method

1. 1

   Mix flour, water, egg, rum, and baking powder into a dough.

2. 2

   Roll out, spread butter, fold and roll out again.

3. 3

   Shape into a round baking pan, fill with cherries, and partly bake.

4. 4

   For frosting, mix yolks, ground almonds, sugar, lemon juice, and beaten egg whites.

5. 5

   Bake again until nicely colored.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 144. The excerpt below is the record exactly as published.

CHERRY TART. % lb. of fresh butter White of 1 egg % lb. of flour 1 tbsp. of rum % pt. of water % tsp. baking powder For the Filling. 2 qts. of stoned cherries 1 cup of sugar For the Frosting. % lb. blanched, ground almonds Sugar to taste 5 eggs 3 tbsps. of lemon juice

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