Sour Cherry and Rhubarb Yeast Tart
I have had great success using preserved pitted sour cherries in syrup when fresh cherries aren’t available for this tart. The bottling syrup can be reduced to glaze the finished tart. This recipe is an extract from Stephanie Alexander's latest cookbook, The Cook's Table.
I have had great success using preserved pitted sour cherries in syrup when fresh cherries aren’t available for this tart. The bottling syrup can be reduced to glaze the finished tart. This recipe is an extract from Stephanie Alexander's latest cookbook, The Cook's Table.
- 1 egg yolk
- juice of 1 lemon
- 1/4 tsp ground cinnamon
- 1 egg yolk lightly beaten
- 750 g sour cherries (to yield 500g pitted) pitted or preserved sour cherries
- 3/4 cup (165g) caster sugar plus 1 tbs extra
- 330 g rhubarb stalks sliced into 3cm lengths
- 2 tbs soft brown sugar
- 60 g almond meal
- double cream to serve
- 125 g plain flour plus extra to dust
- 30 g caster sugar
- 1 1/2 tsp dried instant yeast
- 1/4 cup (60ml) warm milk
- 2 drops pure vanilla extract
- 25 g unsalted butter softened
- Carbohydrate 0.483377916666667 g
- Cholesterol 34.9633333333333 mg
- Fat 0.752638333333333 g
- Fiber 0.0444291660736005 g
- Protein 0.46641125 g
- Saturated Fat 0.270798541666667 g
- Serving Size 1 1 Serving (7g)
- Sodium 1.40458333333333 mg
- Sugar 0.438948750593066 g
- Trans Fat 0.0299797083333334 g
- Calories 10 calories
Step-by-step
- To make the pastry, place the flour in a food processor.
- Mix the sugar, yeast and warm milk in a bowl, cover and set aside for 5 minutes until frothy.
- Stir the yeast mixture until creamy, whisk in the egg yolk, vanilla and cinnamon.
- With the motor running, slowly add the yeast mixture to the flour, then immediately add the softened butter.
- Pulse until a soft dough has formed, transfer to a floured work surface and knead lightly.
- Place in a clean bowl, cover with a cloth and leave for 30 minutes to rise.
- Place cherries, sugar and lemon juice in a heavy-based stainless-steel saucepan.
- Bring to a simmer, stirring once or twice.
- Simmer for 5 minutes.
- Drain cherries in a sieve resting over a bowl, reserving the syrup.
- Return the syrup to pan and boil over high heat for 5 minutes or until reduced by three-quarters.
- Place the rhubarb in a heavy-based stainless-steel saucepan.
- Add the brown sugar and 1/3 cup (80ml) water.
- Bring to a simmer, stirring occasionally, then simmer, covered, for 5 minutes or until the rhubarb is quite soft.
- Drain rhubarb in a sieve resting over a bowl, reserving the syrup.
- Combine rhubarb and cherries.
- Combine the rhubarb syrup with the cherry syrup.
- Preheat the oven to 200°C.
- Line a 30cm pizza tray or round tray with baking paper.
- Roll out dough on a lightly floured work surface to form a 28cm round.
- Place round on lined tray and press out to the edges of the tray with your fingers.
- Scatter almond meal over, leaving a 3cm border.
- Spoon cherry and rhubarb mixture over almond meal.
- Fold the pastry edges over the edge of the fruit.
- Brush the folded edge with combined egg and 1 tsp water and scatter with the remaining caster sugar.
- Spoon some of the reduced syrup over the fruit.
- Bake the tart for 15 minutes.
- Reduce the oven to 180°C and bake for another 8-10 minutes until well browned and the base is cooked through.
- Slide the tart onto a wire rack and leave to cool a little.
- Slide onto a serving platter and drizzle with the rest of the reduced syrup.
- Serve warm or cold, sliced, with cream.
A Taste of Home: Sour Cherry and Rhubarb Yeast Tart
The aroma of baking fills my kitchen, a comforting symphony of sweet and tart. Today, I'm sharing a recipe that's become a cherished favorite – a sour cherry and rhubarb yeast tart. It's a recipe passed down, a little piece of culinary history that's as much about the memories as it is about the deliciousness. The slightly tangy cherries, perfectly balanced by the sweet rhubarb, nestled in a soft, yeasty crust – it's simply divine.
This tart isn't just a dessert; it's a conversation starter, a centerpiece for gatherings, a moment of pure indulgence. The beauty lies in its simplicity. The process is surprisingly straightforward, even for those who consider themselves less than expert bakers. Each step, from the careful kneading of the dough to the gentle simmering of the fruit, is a small act of love, a testament to the power of homemade goodness. The joy is not just in the eating, but in the making.
The secret, I believe, lies in the quality of the ingredients. The tartness of the cherries, the gentle sweetness of the rhubarb – these elements harmonize perfectly to create a symphony of flavors. And the yeast crust? It's unlike any other. Light, airy, and subtly sweet, it provides the perfect foil for the vibrant fruit filling. I often use preserved cherries, their rich syrup adding another layer of complexity to the dessert. The reduced syrup, drizzled over the finished tart, adds a touch of glossy elegance.
I remember the first time I made this tart. It was a chilly autumn evening, the leaves turning fiery shades of red and gold outside my window. The warmth of the oven, the intoxicating smell of baking fruit – it was the perfect antidote to the crisp air. And the taste? It was unforgettable. The sweet and tart flavors danced on my tongue, a comforting reminder of simpler times, of family gatherings, and of the pure joy of creating something beautiful and delicious with my own hands.
This tart has become more than just a recipe; it's a tradition, a link to my past, a delicious way to connect with loved ones. The process of making it is meditative; the rhythmic kneading of the dough, the gentle stirring of the fruit – it's a calming ritual that helps me to slow down and appreciate the simple things in life. The reward? A tart that tastes as good as it feels to make.
So gather your ingredients, put on some music, and let the magic of baking begin. This sour cherry and rhubarb yeast tart is more than just a dessert; it's an experience. A taste of home, a moment of peace, and a delicious memory in the making. Enjoy the process, enjoy the taste, and enjoy the company of those you share it with. Because sometimes, the sweetest things in life are the ones that are made with love.
Beyond the Recipe:
This tart is incredibly versatile. Feel free to experiment with different fruits, such as berries or apples. You can also adjust the sweetness to your liking. And don't be afraid to get creative with the presentation. A dusting of powdered sugar, a sprig of fresh mint, or a scoop of vanilla ice cream can elevate this already delightful treat to new heights.
Baking is a journey of discovery. Each attempt is a chance to learn, to grow, and to create something unique and personal. This tart is a testament to that journey, a sweet reward for time spent in the kitchen, and a delicious reminder that the simplest things in life often bring the most joy. It is a treasure to create and a delight to share.
