With a combination of crunch and moistness, this heavenly tart is perfect for your romantic date. Laden with fresh maraschino cherries and garnished with whipped cream, this dessert is a sure shot hit!
For the home made pie filling:
- Maraschino or any other cherry jam 150 g
- Water 100 ml
- Cornstarch mixed to a paste with 2 tbsp water 20 g
- Fresh red cherries, stalks and stones removed 750 g
For the pastry:
- Plain refined flour, plus extra for dusting 250 g
- Fridge-cold unsalted butter, cut into cubes 175 g
- Caster sugar, plus 40 g for topping 30 g
- Large free-range egg, beaten 1 no
- Cold water 30 ml
- For the pie filling, heat the maraschino cherry jam and water in a pan over a low heat, stirring continuously, until the jam has melted and is starting to bubble.
- Add the cornflour mixture and stir to combine. Continue to simmer the mixture until the sauce is very thick and smooth.
- Add the cherries and stir carefully to coat them in the hot jam mixture. Transfer the filling mixture to a heat proof container, keep aside to cool.
- For the pastry, pulse the flour, butter and sugar together in a food processor until the mixture resembles fine breadcrumbs.
- Mix together the beaten egg and water. Set aside one tablespoon of this egg wash mixture to use as a glaze (for good brown colour after baking) for the tart crust.
- With the motor still running, gradually add the remaining egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as dough.
- Roll out the pastry onto a lightly floured work surface. Cut it into 8 nos heart shapes, slightly larger than the heart shaped tart moulds. Cut into some thin 0.5 cm thin ribbons.
- Place inside the greased and flour dusted heart shaped moulds and press lightly to spread it evenly on all sides.
- Use a knife to trim the sides hanging.
- Fill till almost the brim with the cherry pie filling.
- Brush the rim of the pie dish with a little of the reserved beaten egg. Lay the strips of pastry onto the rim of the pie dish, overlapping and criss-crossing the strips slightly at the joints. (This will make a thicker edge for crimping.) Brush the pastry rim with more of the beaten egg.
- Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry, then crimp the edges with your fingertips.
- As an alternate, cover the tart filling with a smaller heart shaped rolled pastry cover for a varied presentation.
- Transfer the tarts to a baking tray and chill in the fridge for 30 minutes.
- Preheat the oven to 200oC/400oF.
- When the tarts have chilled, brush the pastry lid with the remaining beaten egg.
- Bake the tarts in the oven for 25-30 minutes, then reduce the oven temperature to 180oC/350oF and continue to cook for a further 15-20 minutes, or until the pastry is golden-brown and the pie filling is bubbling.
- Serve warm with whipped cream or a scoop of vanilla ice cream.