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!

cherry tart

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:

Print Recipe
Cher­ry Tart à l’Alsacienne
cherry tart
Course Dessert
Prep Time 10 min­utes
Cook Time 45 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Dessert
Prep Time 10 min­utes
Cook Time 45 min­utes
Serv­ings
peo­ple
Ingre­di­ents
cherry tart
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.
    creamy mixture for cherry tart
  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.
    cherry tart
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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