Delicious German cherry tart aka. Kirschwähe. The perfect sweet treat on a hot summer day.
For the dough:
5.6 oz. (160g) all-purpose flour
1 tbsp. sugar
1 1/2 tsp. active dry yeast
4 tbsp. lukewarm milk
1 tbsp. butter, softened
1 medium egg
For the filling/topping:
18-20 oz. (500-600g) cherries, pitted
3 medium eggs
1/4 cup (50g) sugar
3.5 oz. (100g) sour cream (Schmand)
3.5 oz. (100g) heavy cream
2 tsp. vanilla extract
zest of 1 organic lemon
2-3 tbsp. almonds, sliced
confectioners’ sugar for dusting
1. For the dough add the flour, sugar, and dry yeast to a large bowl and mix. Add milk, butter, and the egg and knead everything for about 5-6 minutes until you get a nice smooth dough. Cover and let rise in a warm place for about 50-60 minutes.
2. Grease a large tart form/pie dish (10 inches/26cm) or line with baking parchment. Roll out the dough on a floured surface to about the size of the baking form. Place in the baking form and press to the sides and pull up to create nice edges with a hight of about 0.8-1.2 inches (2-3cm). Cover and let rise once more for about 30 minutes. Wash the cherries, let dry and pit.
3. Preheat the oven to 350°F (180°C). Whisk the eggs with the sugar in a large bowl until slightly foamy. Add sour cream, heavy cream, vanilla extract, and lemon zest and mix until well combined. Distribute the cherries evenly on top of the dough in an even layer (you might have to pull the edges up again) and pour the filling on top to cover the cherries. Sprinkle with the sliced almonds and bake in the lower third of the oven for 45-50 minutes until the edges are golden and the filling has set. In case the cake gets too dark cover with some aluminum foil. Take out of the oven and let cool down completely on a wire rack. Dust with some confectioners’ sugar and serve with some whipped cream.
Keywords: tart, cherries, Kirschwähe, traditional