Cherry Tart à l’Alsacienne

With Thanks­giv­ing com­ing up, I thought it would be per­fect tim­ing to share a French ver­sion of a Cher­ry Pie: a Cher­ry Tart from the region of Alsace (East of France), hence the name “à l’al­sa­ci­enne”. In Alsace, it is cus­tom­ary to add a creamy mix­ture to fruit tarts. The creamy mix­ture goes par­tic­u­lar­ly well with cher­ries, as it bal­ances off the sweet-sour fla­vors of the cher­ries. This a deli­cious dessert, and it is very easy to make!

This Cher­ry Tart is made with the sweet French pâte brisée. You can find the recipe for pâte brisée here. I real­ly rec­om­mend mak­ing the pâte brisée your­self so as to have an authen­tic French crust. How­ev­er, if you do not have the time, you can sub­sti­tute with an Amer­i­can pie crust.

You can find the French recipe here. (Please note, I made some changes to it.)

If you are mak­ing this tart now, you will need to get frozen cher­ries since cher­ries are not in sea­son. If you make it in the Sum­mer, you can use fresh cher­ries instead.

This recipe calls for Kirsch, which is a liquor with a cher­ry taste. You can use an alco­hol-free sub­sti­tute for Kirsch, like this one:

So here is the recipe:

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Cher­ry Tart à l’Al­sa­ci­enne

Course

Dessert

Prep Time

10 min­utes

Cook Time

45 min­utes

Serv­ings

peo­ple

Ingre­di­ents

• 1 sweet pâte brisée (see recipe notes)
• 1 lbs frozen pit­ted black cher­ries or fresh dark cher­ries (500g)
• 2 eggs
• 1 cup light sour cream
• 2 ounces gran­u­lat­ed sug­ar (50g)
• 2 tea­spoons kirsch or kirsch sub­sti­tute
• pow­dered sug­ar (option­al- to sprin­kle over tart for dec­o­ra­tion)

Course Dessert Prep Time 10 min­utes Cook Time 45 min­utes Serv­ings peo­ple Ingre­di­ents 1 sweet pâte brisée (see recipe notes) 1 lbs frozen pit­ted black cher­ries or fresh dark cher­ries (500g) 2 eggs 1 cup light sour cream 2 ounces gran­u­lat­ed sug­ar (50g) 2 tea­spoons kirsch or kirsch sub­sti­tute pow­dered sug­ar (option­al- to sprin­kle over tart for dec­o­ra­tion)

Instruc­tions

1. If you bought frozen cher­ries, first thaw the cher­ries by putting the bag of cher­ries for a few hours in the fridge. In the mean­time, you can pre­pare the pâte brisée.
2. Pre­heat oven to 350 degrees Fahren­heit. Roll out the pâte brisée to fit the pan.With a fork, poke lit­tle holes in the bot­tom of the dough. Add the cher­ries (with­out any syrup-dry them out with a paper tow­el first). Sprin­kle with 0.75 oz. (20g) of sug­ar. Bake in oven for 15 min­utes.

   
3. In the mean­time, pre­pare the creamy mix­ture. In a bowl, mix the eggs, the remain­ing sug­ar, the kirsch, and the sour cream.

   
4. Pour the creamy mix­ture over the cher­ries and bake again for 30 more min­utes. It is ready when the mix­ture is no longer liq­uid (if still liq­uid, bake for longer).
5. Enjoy this tart cold. Option­al: sprin­kle with pow­dered sug­ar for dec­o­ra­tion.

   

Recipe Notes

The recipe for the pâte brisée is here. Alter­na­tive­ly, you can use a store-bought pie crust.

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Bon Appétit!

French Mom

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