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.

Havelland Kirsch Torte (havelland Cherry Tart)

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

  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, combine the flour, cold butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
  3. 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.
  4. In a bowl, mix the cherries, sugar, cornstarch, almond extract, and lemon juice. Pour the cherry mixture into the chilled crust.
  5. 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.
  6. 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