Home » Fresh cherry pie with balsamic vinegar

Fresh cherry pie with balsamic vinegar

by Ada Parisi
6755 views 5 min read

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)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

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

Procedure

Per il ripieno della crostata di ciliegie fresche all'aceto balsamico, denocciolare cherries leaving them whole as you can see in this short video tutorial.

Once pitted cherries, mettere in una pentola tutti gli ingredienti tranne il burro e la maizena e lasciare macerare il tutto per almeno un'ora. 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. Avvolgere l'impasto nella pellicola per alimenti e riporlo nel frigorifero per 2 ore o finché non si sarà rassodato.

Grease and flour the cake pan and preheat the oven to 180 degrees static. Una volta che l'impasto sarà sodo, divide it into two parts, una più grande dell'altra. 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.

Con la pasta avanzata divertitevi a decorare la crostata di ciliegie all'aceto balsamico come preferite, from classic strips of traditional pies, flowers and branches I've chosen, or as fantasy will suggest. Spennellare tutta la pasta con il tuorlo d'uovo leggermente sbattuto con poco latte e infornare per un'ora circa o finché il dolce non sarà ben dorato. Vi consiglio di servire la crostata di ciliegie all'aceto balsamico tiepida o fredda con panna montata o con una pallina di gelato alla vaniglia.

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4 comments

2 Friends in the kitchen June 22, 2014 - 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 - 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 - 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 - 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, tanto io ho già la mia personale favorita per la vittoria :-)

Reply

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