Havelland Kirsch Torte (havelland Cherry Tart)
The Havelland Kirsch Torte, or Havelland Cherry Tart, is a traditional dessert from the Brandenburg cuisine. This delicious tart is made with a buttery crust and filled with juicy cherries, creating a perfect balance of sweetness and tartness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 cups fresh or frozen cherries, pitted
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine the flour, cold butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Press two-thirds of the dough into the bottom and up the sides of a 9-inch tart pan. Chill the remaining dough and the crust for 15 minutes.
- In a bowl, mix the cherries, sugar, cornstarch, almond extract, and lemon juice. Pour the cherry mixture into the chilled crust.
- Roll out the remaining dough and cut it into strips to create a lattice pattern over the cherries. Brush the lattice with the beaten egg.
- Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly. Let the tart cool before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 45g
- Protein
- 4g
- Fat
- 15g
Supplies
9-inch tart pan Food processor Baking sheet
Tools
Rolling pin Pastry brush
Serving suggestions
Serve the Havelland Kirsch Torte with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For a shortcut, you can use store-bought pie crust instead of making the crust from scratch.
Cost
$12