Tarta de cerezas vegana

This has been the perfect occasion to put into practice the recipe for shortcrust pastry with almonds that chef Toni Rodríguez taught me in his vegan pastry course that I attended a few weeks ago. Unlike the recipe I used to use, Toni’s shortcrust pastry has almond flour, vanilla, a little less water and the margarine worked until smooth. Without a doubt, it is a very good shortcrust pastry recipe. If you try it, you will see that it is quick and easy to make and will give your cherry pie a delicious aroma. Of course, a resting time must be respected in the refrigerator, since the dough must be very cold to be able to stretch it without problems.

Ingredients
For the dough:
  • 280 g. of wheat flour
  • 140 g. of margarine
  • 80 g. of icing sugar
  • 40 g. of almond flour
  • 20 g. of water
  • 2 g. of salt
  • 1 vanilla pod
For the filling:
  • 1,300 g. of boneless cherries
  • 180 g. of white sugar
  • 25 g. cornstarch
  • 1 cc vanilla extract
Preparation
  1. First we prepare the dough. Place the margarine in a bowl and beat it with a whisk until it has an ointment texture.
  2. Add the icing sugar, wheat flour, flour of almonds and salt, and we work with the rods or with our hands. We will take a handful of ingredients and rub them between our fingers. We will repeat this process until a grit is formed. At this point, we add the water and the vanilla extract and knead until we have a compact dough.
  3. We shape the dough into a ball, wrap it in paper film and let cool for at least 1 hour in the fridge.
  4. While the dough cools, prepare the filling. In a saucepan, put the pitted cherries and the sugar over medium heat. Once the cherries loosen the game and begin to boil, we will cook them for approximately 15 minutes,
  5. We add the cornstarch little by little to the cherries, stirring constantly. Let cook for 5 minutes without stopping stirring. After that time, remove from the heat source and let cool.
  6. Heat the oven to 180º.
  7. Place the dough on baking paper and stretch it until it is 2 mm. thick. Then we line the mold with the dough, prick the base with a fork and cut off the excess pieces from the edge.
  8. Fill with the cherries and bake for about 50 minutes or until the dough is golden brown.
  9. Let the cherry pie cool before unmolding it and keep it in the fridge for a couple of hours before cutting it.
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