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Fresh cherry pie with balsamic vinegar

Tart fresh cherries and balsamic vinegar for the monthly appointment with King-cake. I must confess that this time I'll participate out of competition, because I made a few changes to the recipe of this cherry pie with balsamic vinegar that, in the original recipe, comprised of black pepper into the mixture, I have omitted. I also did a basic dough with sugar, While the recipe provided just a spoonful, and I omitted the flour into the mixture, because I don't understand why. Obviously I haven't tasted the original, but rest assured that the cake I made was great: the base, a kind of pastry without eggs, It's a great substitute for the normal pastry or shortcrust pastry, While the stuffing has a special flavor, fresh fruit and spices. Definitely try, perhaps accompanied by whipped cream or vanilla ice cream.

TART CHERRIES BALSAMIC (ingredients for a cake of 24 cm in diameter)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR THE FILLING
  • 1 kg of cherries net of kernels
  • 180 grams brown sugar
  • 1 tablespoon honey
  • 2 tablespoons traditional balsamic vinegar of Modena
  • 1 tablespoon vanilla extract bio logical
  • 1 clove crushed
  • a pinch of cinnamon
  • 1 tablespoon of cornstarch
  • 30 grams of butter
  • FOR THE DOUGH:
  • 300 grams of flour 00
  • 150 grams of cold butter
  • 100 grams caster sugar
  • whole milk as required
  • half a teaspoon of salt
  • the zest of a lemon rind
  • AND STILL:
  • an egg yolk
  • 2 tablespoons whole milk
  • butter and flour for the cake pan as required

PROCEEDINGS

For the tart filled with fresh cherries and balsamic vinegar, denocciolare cherries leaving them whole as you can see in this short video tutorial.

Once pitted cherries, put in a saucepan all ingredients except butter and cornstarch and let macerate for at least an hour. After this time, combine the cornstarch and mix well, then add the butter and cook over low heat for 30 minutes, stirring often because the fruit tends to stick on the bottom. Once ready, the fruit must be completely cold before being poured into the Pan.

For the dough, make a well in the flour and sugar on the work surface, Add the salt, the grated lemon rind and the cold butter and start to knead gradually adding as much milk as necessary to obtain a dough similar to puff pastry. Wrap the dough in plastic wrap and store in the refrigerator for 2 hours or until firm.

Grease and flour the cake pan and preheat the oven to 180 degrees static. Once the dough is hard, divide it into two parts, one larger than the other. Derive from the larger a disk so that it covers the bottom and sides of the Pan, then prick the base with the prongs of a fork. Pour off the cherry mixture and spread it evenly.

With the remaining dough fun to decorate the tart with balsamic vinegar as you like cherries, from classic strips of traditional pies, flowers and branches I've chosen, or as fantasy will suggest. Brush all the dough with the egg yolk slightly beaten with milk and bake for about 1 hour or until the cake will not be browned. I advise you to serve the tart cherry balsamic vinegar lukewarm or cold with whipped cream or a scoop of vanilla ice.

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4 comments

2 Friends in the kitchen June 22, 2014 at 15:27

How do I get it, too often I have to edit the recipes you prepare to fit the tastes of my, is out of competition, but it's still a beautiful cherry pie, One kiss
Miria

Reply
Sicilians creative in the kitchen June 22, 2014 at 15:45

Hi Miria dear! EH, then everyone has different tastes but my brother is also allergic to pepper so the change was required. And my dad's tastes are ' butter butter butter '… Anyway great cake, with a fresh and unique, congratulations on your!!!

Reply
Elisa June 14, 2014 at 15:34

shame about the out of competition.. but beautiful with that tree of cherries!!

definitely too good, I have no doubt!

Hi
Elisa

Reply
Sicilians creative in the kitchen June 14, 2014 at 18:37

I'm sorry but I could not resist to small changes, dictated also by the taste of who would have had to eat! But I'm glad I have kept, also out of competition, so much I already have my own favorite to win 🙂

Reply

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