The sour cherries are found almost exclusively in central Italy, or rather, whose fruits are consumed only in Lazio, Marche, and Abruzzo.
With these little sour gems, we make a wonderful jam and also a sweet wine that goes perfectly with chocolate.
The tart with the sour cherries is a dessert so typical in Rome that even now the pastry shops in the center sell pies with this sour and delicious jam. At the Ghetto then there is the Hebrew version with the addition of ricotta cheese. An absolute must try!
Tart with sour cherries jam
- Preparation time: 60 minutes
- Ingredients for a 7 7⁄8 inch tart pie
- Difficulty: Average difficulty recipe
- Ingredients
- For the pastry:
- 230 gr or 2 cups of cake flour
- 25 gr or 1 oz of almond flour
- 125 gr or 4 ½ oz of butter
- 70 gr or ½ cup of icing sugar
- 1 egg
- Grated lemon peel
- A pinch of salt
- For the filling:
- 5 tablespoons of sour cherry jam
- Instructions
- In a bowl, whisk the butter with the icing sugar. Combine the egg and then the flours, salt, and lemon peel. Mix quickly. Wrap the mixture and cover it with cellophane. Put it to rest in the refrigerator for at least twelve hours.
- Spread half of the dough between two sheets of baking paper. Spread the other half of the dough between two sheets of baking paper. Leave them in the refrigerator for about ten minutes to make them cool.
- In a buttered and floured 7 7⁄8 inch tart pie place one of the pastry doughs. Prick the base with a fork. Arrange a layer of jam and decorate with a short crust grid made with the second dough.
- Bake in hot oven at 325°F for about thirty minutes.
Tips to ensure the success of the dish:
- The flour for the pastry is a weak one with a maximum of 8% or 9% of protein. This will ensure that a glutinous mesh is not developed. For this same reason, the dough should be worked quickly.
- The baking time is an estimate because each oven cooks differently. Do not allow the pastry to darken too much.
