Kirschkuchen mit Pistazien
Cherry cake with pistachios is a recipe featuring fresh ingredients from the cherry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g flour
- 30 g powdered sugar
- 1 pinch salt
- 80 g cold butter
- butter (for the pan)
- flour (for the pan)
- flour (for working)
- 120 g pistachio kernels (unsalted)
- 500 g sweet cherries
- 30 g Butter
- 50 g sugar
Instructions
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1.
Mix flour, powdered sugar and salt; sift onto a work surface and make a well in the center. Cut cold butter into small pieces, distribute around the well, add 3 tablespoons lukewarm water, then cut all ingredients together with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and refrigerate for about 1 hour.
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2.
Preheat oven to 180°C fan. Butter a 22x22 cm tart pan and dust with flour. Roll out the dough on a floured surface slightly larger than the pan. Line the pan with the dough and form the edge. Roughly crush pistachios in a food processor and sprinkle about two‑thirds over the base. Wash cherries, pit them (optional), drain well and mix with sliced butter, sugar and remaining pistachios. Spread on the tart base and bake for 20–25 minutes in the preheated oven.
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3.
Serve best lukewarm with a dollop of whipped cream.
