Cherry Tart
Please note: This recipe is part of the Premium section.
Indulge in the delightful flavors of my irresistible Cherry Pie recipe. Featuring a buttery, flaky crust filled with a luscious pistachio-almond cream and juicy dark cherries, this dessert is a true masterpiece that will transport your taste buds to dessert paradise. The combination of the rich pistachio-almond cream and the sweet and tart cherries creates a symphony of flavors that is simply out of this world. Imagine sinking your fork into the golden crust, hearing the satisfying crunch as you delve into the velvety cream and encounter the burst of fruity goodness from the cherries. Each bite is a harmonious blend of textures and tastes that will leave you craving more. This Cherry Pie recipe is a perfect balance of indulgence and freshness, making it an ideal choice for any occasion, whether you're hosting a dinner party or simply treating yourself to a decadent dessert. With its vibrant colors and inviting aroma, this pie is sure to be a showstopper at your next gathering. Join me in the kitchen as we dive into the art of creating this exquisite Cherry Pie. From the meticulous preparation of the buttery crust to the final assembly of the pie, I will guide you through each step with clear and concise instructions.
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Cherry's perfect match
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Pistachio Cream
- In the food processor, blend pistachios until it looks like coarse meal. Transfer to a separate container. Cream butter with sugar, and add pistachio meal back to the food processor along with the flour and egg. Give a few more pulses. Add heavy cream and a few drops of almond extract. Use at room temperature.
Cherry Spread
- Bring cherry juice and sugar to a boil, and reduce by half. Turn heat off. Mix sugar and agar-agar together, and whisk in reduced cherry juice. Bring back to a boil, and cook for 2 minutes. Cool down mixture, and let set completely over ice bath. Add cherry liqueur and mix with an immersion blender. Add more cherry juice if the mixture ends up too thick.
Baking
- Preheat oven to 350ºF/180ºC. Blind bake tart shell for 20 minutes. Remove pie weights, and bake for 10 minutes more. Pipe out pistachio cream, and spread pear pieces and some cherries (cherries in brandy can be used instead). Bake pie for an additional 40 minutes. Remove from the oven and let cool for 10 minutes. Remove from tart pan and carefully slide tart over a cooling rack to cool off. Refrigerate pie until ready to finish.
Montage
- Top pie with some cherry spread. Arrange cherry halves harmoniously. Lightly brush fruits with neutral mirror glaze and add some crushed pistachios if desired.
Storage
- Cherry tart can be refrigerated for up to 3 days. If made in advance, the pie can be kept frozen but without the fruits for up to 3 months.
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