Origins of Cherry and Blackberry Tart
Cherry and blackberry tart is a traditional dessert with its roots in European pastry, especially in countries like France and Germany, where fruit tarts are very popular. This type of tart is characterized by combining acidic fruits with a shortcrust pastry base and, sometimes, with a creamy layer that balances the flavor.
In Latin America, this recipe has been adapted and is known by different names depending on the region. For example, in Mexico and Chile it is often called "cherry pie" or simply "mixed fruit tart." In Argentina and Uruguay, the combination of cherries and blackberries in a tart is highly appreciated and is considered a classic for celebrations and family gatherings.
The fruits used in this recipe are quite common in the temperate zones of the continent, which has facilitated their incorporation into local cuisine. Furthermore, the use of ingredients such as cream cheese and almond and vanilla extracts adds a distinctive, gourmet touch that enriches the tasting experience.
How to Prepare Cherry and Blackberry Tart
To prepare this exquisite tart, you first need to gather the basic ingredients: all-purpose flour, salt, baking powder, shortening and butter-flavored shortening, water, vinegar, sour cherries, cherry juice, different types of sugar, quick-cooking tapioca, cornstarch, almond and vanilla extracts, cream cheese, almonds, fresh raspberries, egg white, and shredded coconut.
Steps:
For the crust: Combine flour, salt, and baking powder in a bowl.
Incorporate the shortening and butter-flavored shortening with a pastry blender until the flour is lightly mixed, forming pea-sized pieces.
Combine water and vinegar.
Sprinkle over the flour mixture 1 tablespoon at a time.
Mix lightly with a fork until the dough forms a ball.
Divide the dough in two.
Press between your hands to form two 5 to 6-inch discs.
Lightly flour the surface for rolling and the rolling pin.
Roll out the dough for the base into a circle.
Trim it 1 inch larger than an upside-down 9-inch pie plate.
Loosen the dough carefully.
Fold into quarters.
Unfold.
Press into the pie plate.
Trim the edge even with the plate.
For the cherry layer: Thaw and drain enough berries to obtain 2 to 2 1/2 cups of fruit and 1/2 cup of juice.
Combine cherries, 1/3 cup granulated sugar, 1 tablespoon tapioca, 1 1/2 teaspoons cornstarch, almond extract, and vanilla extract in a large bowl.
Combine 1/2 cup cherry juice, 1 tablespoon granulated sugar, 1 1/2 teaspoons tapioca, and 1 1/2 teaspoons cornstarch in a small saucepan.
Place over medium heat.
Cook, stirring constantly, for 3 or 4 minutes.
Let cool slightly.
Pour over the cherries.
Gently mix until the cherries are coated.
Set aside.
For the cream cheese layer: Combine cream cheese, powdered sugar, almonds, almond extract, and vanilla extract in a medium bowl.
Beat at medium speed with an electric mixer until well mixed.
Spread over the unbaked crust base.
For the raspberry layer: Combine raspberries, granulated sugar, and cornstarch.
Mix carefully.
Spoon over the cream cheese layer.
If desired, place the raspberry mixture in a saucepan.
Cook briefly until thickened.
Let cool until slightly warm before placing over the cream cheese layer.
Preheat the oven to 400 degrees.
Place the cherry mixture over the raspberries.
Moisten the edge of the dough with water.
Roll out the top crust the same as the base.
Cut into 10 half-inch strips.
Place 5 strips evenly across the filling.
Fold back every other strip.
Place the first cross strip.
Continue with this pattern, folding back every other strip each time a cross strip is added.
Trim the ends of the lattice strips even with the crust.
Press together.
Fold the edge under.
Flute the edge.
For the topping: Brush the dough with egg white.
Lightly sprinkle with granulated sugar.
Bake at 400 degrees for 15 minutes.
Reduce the temperature to 350 degrees.
Bake for 40 minutes.
Sprinkle with chopped almonds and shredded coconut 5 minutes before baking is finished, if desired.
Let cool until just warm or at room temperature before serving.
Crush and press additional cherries through a sieve or strainer to obtain 1/2 cup of juice.
