A classic cherry tart in a crisp shell – the cherries sweeten in the oven and make a juicy filling Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) and Margarine.
Transfer to a food processor, add the cold margarine in cubes and process until coarse crumbs form.
Food processor
3
Add the flax egg and quickly bring together with your hands, without kneading, just until the dough comes together.
💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4
Wrap in plastic wrap and chill at least 30 minutes.
⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator
💡Chilling firms the margarine and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
5
Roll out the dough and line a 24 cm Tart pan with it, sides included. Prick the bottom with a fork.
⚙ Rolling Out DoughRolling pin
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
6
Top with parchment paper and weights (or dried beans) and bake in an oven preheated to 180°C (355°F) for 15 minutes.
Parchment paperOvenTart / pie pan
💡The weights keep the dough from puffing up and shrinking from the sides: without them the bottom bubbles and the shell comes out lopsided.
7
Remove the weights and bake another 5 minutes, until the shell is golden.
OvenTart / pie pan
To assemble
8
In a bowl, mix the cherries, sugar, cornstarch, lemon juice, vanilla and cinnamon.
Bowl
💡The cornstarch thickens the juice the fruit releases as it bakes: without it the filling runs out of the slice.
9
Fill the shell with the filling and level it.
10
Bake in an oven preheated to 180°C (355°F) 35 minutes, until the crust is golden and the filling bubbles.
⚙ BakingOvenTart / pie pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
11
Let the pie cool completely so the filling thickens before slicing.
317calories
4 gprotein
50 gcarbs
11 gfat
● protein 6%● carbs 63%● fat 32%
Per serving (131 g), of 8 servings
For the Tart shell · To assemble ·
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Cornmeal: measured in tbsp in this recipe: 1 tbsp = 14 g · 361 kcal per 100 g · More about Cornmeal →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
🔧 Tools needed (6) · 🍳 One cooking vessel
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Tart / pie pan· Also works: Springform pan (High sides) · Round pan (Hard to release)
Bowl· Also works: Pot (None)
🧻 Consumables: Parchment paper · Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
