Cherry Tart

Ingredients

• 195 g cold butter
• 230 g spelt flour type 1050
• 0.5 tsp Baking powder
• 3 eggs
• 500 fresh sour cherries
• 0.5 Vanilla pod
• 40 g honey
• 150 g Ground Almonds
• 100 ml whipping cream
• powdered sugar from birch sugar

Instructions

1. 1.

   Cut 90 g cold butter into cubes, then combine with 200 g flour, baking powder, 1 egg and 4 tbsp cold water using a stand mixer or hands to form a smooth dough. Cover and chill for 30 minutes.

2. 2.

   Meanwhile take the remaining butter and eggs from the fridge so they reach room temperature; clean, wash and pit the cherries.

3. 3.

   Butter a tart pan with 1 tsp butter. Roll out the dough on a floured surface slightly larger than the pan, place it in the pan and shape a rim. Prick several times with a fork and chill again.

4. 4.

   Split the vanilla pod lengthwise and scrape the seeds with the back of a knife. Cream room‑temperature butter with honey until fluffy; whisk in the remaining eggs thoroughly. Stir in almonds, cream, remaining flour and vanilla seeds. Spread the filling over the base. Arrange cherries on top, press lightly and dust with powdered birch sugar.

5. 5.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 30 minutes. Let cool, unmold, dust with powdered birch sugar and serve.