Italian · Dessert
Baked Cherry Tart
A rustic Italian-style baked cherry tart where a thin almond-flecked batter is poured over fresh pitted cherries and baked in individual dishes until puffed and golden, emerging somewhere between a clafoutis and a custard tart.
$1
15 minsPrep
30 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
258Calories
6.6gProtein
10.7gFat
35.6gCarbs
22.5gSugar
2.8gFiber
66mgSodium
69mgChol
3.8gSat Fat
303mgPotassium
73mgCalcium
1.4mgIron
0.3mcgVitamin B12
5.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Amaretto Sour
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and butter 2 individual baking dishes (180ml each).
2
Divide the pitted, halved cherries evenly between the two dishes in a single layer.
3
In a bowl, whisk the beaten egg with the sugar until pale, then whisk in the melted butter and vanilla extract.
4
Sift in the all-purpose flour and almond flour, whisking until smooth, then gradually whisk in the whole milk and lemon zest to form a thin batter.
5
Pour the batter over the cherries in each dish, dividing evenly.
6
Bake for 28-32 minutes until puffed, set in the centre and lightly golden on top.
7
Rest for 10 minutes before serving, as the custard continues to set as it cools slightly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g150g Cherry, pitted, halved
- 22g22g Sugar White
- 30g30g Egg, beaten
- 24g24g All Purpose Flour
- 16g16g Almond Flour
- 55g55g Whole Milk
- 10g10g Butter, melted
- 3g3g Vanilla Extract
- 2g2g Lemon, zested
