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Sour Cherry Tart with Almond Meringue
- Makes one 25 cm tart,
8-10
servings - Difficulty
Easy
Published 2014
Cherries and almonds are an easy flavour combination; they’re botanically related, though distant cousins, and the perfume of almonds is a perfect complement to the tartness of sour cherries. Where I live in New York City, sour cherries are available for only a few weeks in mid- to late July; out of season I like to use sour cherries that come packed in water in a 675g jar. See Variations at the end of the recipe for using these.
When baking the cookie dough crust, don’t let the nut
Ingredients
Method
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This is a delicious cake that is fun to make if you feel like baking something a little more time-consuming but not necessarily challenging. My tart pan is 2cm wider on top (27cm total), and next time, I will use four egg whites for the meringue, as its layer was a bit thin. I will also add a little bit of lemon juice and/or scale back the amount sugar in the cherry filling, as frozen sour cherries I can get in Texas unfortunately lack the tartness of fresh ones.