The Catalan TableCherry Pastis
A succulent cake with a base of crispy puff pastry, filled with sweet cherries and a fragrant touch of ratafia.
Ingredients
Servings
8
Measurement units
Ingredients
- puff pastry or shortcrust pastry
- 500 gcherries
- 200 mlratafia
- 150 gsugar
- 3 egg
- 200 mlcream 35% fat
- 1 cullvanilla extract
- butter to grease the mold
Nutritional Information
Per serving
Calculated for 8 servings
Calories
485 kcal
Protein
6 g
Fat
22.8 g
Carbohydrates
52.9 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Preheat the oven to 180ºC with heat from above and below.
- Line the mold with parchment paper and generously grease it with butter to prevent the cake from sticking.
- Remove the pits from the cherries, ensuring no pieces of the pit remain inside.
- Place the cherries, the ratafia, and half of the sugar in a saucepan. Cook over medium heat for about 15-20 minutes, stirring occasionally, until the cherries are tender and the ratafia has reduced to a thick syrup. Let it cool completely.
- In a large bowl, beat the whole eggs with the other half of the sugar until the mixture becomes whitish and frothy, about 5 minutes.
- Incorporate the cream and vanilla essence into the egg and sugar mixture, beating well until they are completely blended, resulting in a homogeneous cream.
- Place the pastry base into the prepared mold, and pour a layer of the cooled cherry syrup over it. Reserve some of the cherries and syrup for the final decoration.
- Next, pour the egg and cream mixture over the layer of cherries and syrup.
- Decorate the top with the reserved cherries and syrup, distributing them evenly.
- Bake at 180ºC for 30-35 minutes, or until the top is golden and the filling is firm to the touch.
- Allow the cake to cool completely before unmolding and serving.
Recommendations & Tricks
- Purchase a high-quality puff pastry or shortcrust pastry base to ensure a good result; choose one that includes butter among the ingredients for better flavor.
- Pit the cherries before starting the recipe to save time and ensure no pits remain. Use a cherry pitter, or if you don't have one, a small skewer or a straw can be helpful.
- Macerate the cherries with the ratafia for at least 30 minutes before starting the tart preparation so they absorb the flavors well.
- Bring the cream to room temperature before mixing it with other ingredients to prevent it from curdling.
- Grease the mold evenly with butter, using a pastry brush to prevent the tart from sticking after baking.
- Preheat the oven to 180ºC with enough time before baking the tart to achieve even cooking and a well-crispy pastry.
Original recipe
View or download the original PDF document.