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:
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.
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.
In the meantime, prepare the creamy mixture. In a bowl, mix the eggs, the remaining sugar, the kirsch, and the sour cream.
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).
Enjoy this tart cold. Optional: sprinkle with powdered sugar for decoration.
The recipe for the pâte brisée is here. Alternatively, you can use a store-bought pie crust.