This yogurt summer tart with cherries, aka Mustikkapiirakka, is a pure dessertish delight:) Similar to this traditional Finnish berry pie and these berry & yogurt tartlets.
100 g cold unsalted butter
1 egg yolk
3 tbsp ice water
2 tbsp sugar
pinch of salt
1/2 tsp ground cloves
1 cup plain flour
300 g pitted sour cherries
300 g unsweetened yogurt (greek or similar)
2/3 cup/150 g cane (demerara) sugar (10 tbsp + 2 tsp)
2 eggs + 1 egg white
lemon zest from 1 lemon (or 1 tsp vanilla essence)
Cut the butter into flour until it resembles crumbs. In a separate bowl, combine the egg yolk and ice water. Gradually stir the egg mixture into the flour mixture. Add a few tablespoons more ice water, 1 at a time, if the dough is not moistened enough. Shape into a ball. Cover with plastic wrap and chill in the refrigerator for 30 to 60 mins.
In a medium mixing bowl, lightly whisk the yogurt, cane sugar, lemon zest, eggs and 1 remaining egg white.
Preheat the oven to 180°C/350°F. Prepare a medium-sized tart pan (I had one Ø20 cm tart plate, 3 Ø10 cm small tart plates and 2 10×18 cm ramekins).
Roll out the dough on a lightly floured surface, about 5 cm/2 inches larger than the diameter of the pan. Transfer to the tart pan. Press into the pan trimming the excess pastry. Pour the filling into the tart shell. Arrange the cherries all over the tart shell. Bake at 200°C/390°F for 20 mins. Then reduce temperature to 180°C/350°F and bake for more 15-20 mins until the center is no longer jiggly. Allow to cool in the open oven for 10 mins, remove and leave to set for at least one hour. Serve and enjoy!:)
2 Comments Add yours
Amazing!!! This inspired me to use cherries more often (:
Thanks! Cherries are fantastic! We’re gonna make cherry Vareniki today-it’s cherries wrapped in small & thin layers of dough and boiled. Kinda dumplings but not really. Would love to share this recipe too:)
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