Bakehouse · European
Sour Cherry Crumble Tart
A buttery press-in shortbread base, a thick layer of tangy cherry filling and a crunchy vanilla crumble topping make this tart equally at home on a coffee table or a picnic blanket. It slices into tidy squares or wedges that hold their shape.
Test kitchen note: Reserve a third of the shortbread dough and rub in a little extra flour and sugar for the crumble; one dough does double duty.
Method 6 steps
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Cook the cherries, juice and 1/4 cup sugar until simmering, then stir in the cornstarch slurried with a little water. Cook until thick and glossy and set aside to cool.
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Rub 2 1/4 cups flour, 1/2 cup sugar, salt and butter together until crumbly, then mix in the egg and vanilla to form a soft dough.
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Press two thirds of the dough into the base and sides of a greased 9 inch springform or tart pan.
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Work the remaining 1/4 cup flour into the leftover dough with your fingertips to make coarse crumbs.
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Heat the oven to 350F. Spread the cooled cherry filling over the base and scatter the crumble evenly on top.
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Bake 40 to 45 minutes until the crumble is golden and the filling bubbles at the edges. Cool completely before slicing.
That is the whole pie. Enjoy every slice.
Pairs well with
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