Ingredients for 10 people

  • FOR THE SOFT SHORTCRUST PASTRY
  • 1 egg
  • 150 g butter
  • 250 g flour
  • 150 g sugar
  • 2 tbps baking powder for cakes
  • FOR THE FILLING
  • 350 g mascarpone
  • q.b. amarene
  • q.b. Dark Cherry Sweet Vinegar
  • 50g sugar

For the recipe

PREPARE THE DOUGH; In a bowl soften the butter with sugar, when it is creamy, add the egg and continue to mix with a spoon until it is well absorbed.

Add to the egg mixture, butter and sugar, yeast and flour and continue to knead with your hand.

Do not compact the dough too much, the consistency must be crumbled precisely, just like the name of the cake.

PREPARE THE FILLING

In a bowl mix the mascarpone with sugar, add the sour cherries with the Dark Cherry Sweet Vinegar and mix everything.

PREPARE THE CRUMBLED MASCARPONE AND SOUR CHERRIES

Butter and flour a hinged mold with a diameter of 22 cm, put more than half of the dough in the mold and compact the bottom helping you with your hand floured.

Also raise the edges that we will need to contain mascarpone cream and sour cherries.

 

Pour the cream and cover it with the remaining dough making piles scattered with your hands.

Bake the Crumb in a static oven at 180 º for about 35 minutes, for times and temperatures always regulated with your oven.

When the tart is cooked, let it cool first at room temperature and then put it in the refrigerator for at least 2/3 hours, do not remove it from the mold until it is cold!