A trecut sezonul visinelor, dar daca ati apucat sa le congelati, o tarta dulce acrisoare cu visine si aluat fraged e perfecta si racoritoare, mai ales acum pe final de vara sau mai bine zis inceput calduros de toamna :)
Aluat:
- 450g faina
- 200g unt
- 2 oua
- 150g iaurt grecesc
- 1 lg miere (sau indulcitorul preferat)
- 1 lgt praf de copt
- 2 linguri de gris
Umplutura:
- 1 kg visine fara samburi
- 3-4 lg miere (sau indulcitorul preferat, dupa gust)
- 3 lg amidon
- 1 lgt scortisoara pudra
Amestecam cu degetele untul rece taiat cubulete si faina pana obtinem o textura nisipoasa, adaugam apoi restul ingredientelor. Framantam aluatul bine, intindem 2/3 din el cu facaletul si punem foaia obtinuta intr-o tava de tarta (diametru 28cm) unsa cu putin unt si tapetata cu hartie de copt.
O intepam, punem un cerc de hartie de copt si boabe de fasole pe suprafata crustei, pentru a nu se umfla. Coacem crusta de tarta 15 min la 170C. Amestecam visinele bine scurse cu amidonul, mierea si scortisoara, mozolim biiiine tot :)
Presaram grisul peste crusta, apoi punem umplutura si forme din aluatul ramas deasupra. Introducem tarta in cuptorul preincalzit la 170 de grade pentru aprox 45 de minute sau pana se rumeneste putin pe margini. Pofta mare!
ENGLISH VERSION
Sour cherry season is over, but if you got the chance to freeze some, this tender crust sour cherry tart is so refreshing and perfect for this late summer :)
Crust:
- 450 g flour
- 200 g butter
- 2 eggs
- 150 g Greek yogurt
- 1 tbsp honey (or favorite sweetener)
- 1 tsp baking powder
- 2 tbsp semolina
Filling:
- 1 kg pitted sour cherries
- 3-4 tbsp honey (or favorite sweetener, to taste)
- 3 tbsp cornstarch
- 1 tsp cinnamon
Mix the cold butter cut into cubes with the flour using your fingers until you reach a crumbly consistency, then add the rest of the ingredients and knead the dough until smooth. Roll 2/3 of the dough and place the obtained circle in a tart pan (28 cm diameter) that’s been greased with butter and lined with baking paper.
Poke with a fork, place a circle of baking paper, some beans on top (so that the dough doesn’t rise much) and bake for 15 min in the preheated oven at 170 C. Combine the drained cherries, cornstarch, honey and cinnamon. give it a ll a good mix.
Sprinkle the semolina on the crust, the add the filling and cut out shaped form the rest of the dough on top. Bake for another 45 min until slightly brownish on the edges. Enjoy!