Cherry Pie

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 300 g sweetcrust pastry (pâte sablée)
• 2 200 g almond cream
• 3 800 g cherries
• 4 20 g butter
• 5 2 tablespoons caster sugar
• Total weight: 1,350 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 3 min.	20 min.	50 min.	2 hours 9 min.

Step by step recipe

1	Spread out 300 g sweetcrust pastry (pâte sablée), then line a 22-cm (8.5-inch) diameter mould with it.
2	Spread 200 g almond cream evenly over the bottom, then set it aside in the fridge.
3	Wash and dry 800 g cherries. Cut them in half.
4	You'll end up with half the cherries, which will still have their pits, of course.
5	Remove all the pits with a small, sharp knife. Note: This takes quite a while and can be messy because of the cherry juice, so be sure to wear an apron.
6	In a skillet over medium heat, add 20 g butter, and when it has melted completely, add the cherries.
7	Sprinkle them with 2 tablespoons caster sugar, stir, and cook for 3–4 minutes; a syrup will form.
8	Drain the cherries, reserve the syrup, and let them cool.
9	Preheat your oven to 180°C (360°F). Arrange a first circle of cherries in the pie.
10	Then alternate the circles toward the center, also alternating the direction if possible, for aesthetic reasons. It will seem like there are a lot of cherries—and that’s true and perfectly normal; that’s exactly what you want in a fruit tart: lots of fruit.
11	Bake for 30–40 minutes. Let it cool before removing it from the pan, as the tart is very delicate.
12	For an even more appealing look, brush the tart with the syrup from the cherries.

Remarks

If you have a cherry pitter, feel free to use it.
In step 7, if you like the flavor, you can flambé the cherries with a little kirsch.
You can make a quicker version of the recipe by adding the raw cherries directly to the almond cream.

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