Staging · not indexed
Jo Huys Recipes
Grandmother’s sour cherry tart
Back to recipes

Grandmother’s sour cherry tart

Automatically translated from Dutch using AI.

Old-fashioned sour cherry tart, grandmother’s style – with fresh sour cherries, crisp pastry and pure nostalgia from Belgian cooking.

Total time
3 h 45 min
Ingredients
11

NL

0

Ingredients

Crème pâtissière

  • 1 packet vanilla sugar
  • 100 g sugar
  • 1/2 l whole milk
  • 4 egg yolks
  • 50 g vanilla custard powder (my sachet was 53g – all used)

Sour cherries

  • 1 jar sour cherries (sweetened)
  • 100 g sugar
  • 50 g vanilla custard powder (my sachet was 53g – all used)

Tart tin

  • 2 sheets puff pastry
  • 1 tbsp apricot jam
  • 1 tbsp water

Steps

Crème pâtissière or crème pâtissière

  1. Take your measuring jug and fill it with half a litre of milk.Ingredients for cherry tart on the worktop.
  2. Pour the milk into a pan, keeping a little aside (no more than 1dl is enough).
  3. Add the sugar and vanilla sugar.
  4. Heat the milk, stirring occasionally so the sugars dissolve properly and do not burn.
  5. Meanwhile, break 4 eggs. Put the egg yolks into the measuring jug with the remaining milk.
  6. Also add the vanilla custard powder to the jug. Stir well until everything is incorporated into the milk and egg yolks.
  7. When the milk is nearly boiling, add the remaining paste from the measuring jug. Keep stirring well. Once the mixture gets hot enough, it thickens. Briefly remove from the heat then. Keep stirring constantly until the crème pâtissière reaches its final consistency.
  8. Once the cherry mixture has formed, you can also add the cherries.
  9. Leave to cool!

Sour cherries

  1. Take the jar of sour cherries. Pour the juice through a sieve into a pan. Set the cherries aside briefly.
  2. Add the 100g sugar.
  3. Add the sachet of vanilla custard powder.
  4. Heat again, stirring regularly. Remove from the heat as soon as it thickens. Keep stirring constantly until you have a cohesive mixture.
  5. Leave to cool.

Pastry

  1. Roll out the pastry and put it in your tart tin. Press firmly around the sides and remove excess pastry.
  2. Prick plenty of holes in the pastry. This prevents it rising too much.
  3. Spread the cooled crème pâtissière over the tart base. Use a spatula to distribute it evenly.Mixing the tart filling with a spatula.
  4. Spread the cooled cherry mixture on top. Again, use a spatula to distribute the cherries evenly. Take care not to mash them into a purée.Tart case filled with sour cherries.
  5. Take your 2nd sheet of pastry and cut it into strips 1 cm wide, starting in the middle.
  6. Lay the strips on the tart. Start at the top left with 1 horizontal strip followed by 1 vertical strip and work towards the bottom right.
  7. Let the strips extend well OVER the edges so you can press them down with your fingers and push off the excess pastry.Diamond pattern of pastry strips on the sour cherry tart.

Baking

  1. Bake in the oven at 180°C for 45 minutes.

Finishing

  1. Take the apricot jam, without pieces please. Add some water. Use a pastry brush to paint the strips. Gently brush the rest of the tart too. Watch your work shine!Baked cherry tart with a jar of glaze and a brush.
  2. Give the tart time to cool.