Sour cherry tart

Name: Sour cherry tart
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 10
Ingredients: Type 00 flour 1 ½ cup; Powdered sugar 1 ¼ cup; Butter 4 oz; Egg yolks (about 4) 2.1 oz; Fine salt 1 pinch; Lemon peel untreated 1; Sour cherries 4 cups; Cherry jam 1 ½ cup; Brown sugar ½ cup; Lemon peel untreated 1

it br es fr de

371

Calories per serving

Vegetarian

Energy Kcal 371
Carbohydrates g 63.2
of which sugars g 48.7
Protein g 3.6
Fats g 11.5
of which saturated fat g 6.26
Fiber g 1.7
Cholesterol mg 109
Sodium mg 89

Difficulty: Easy
Prep time: 45 min
Cook time: 50 min
Serving: 10
Cost: Low
Note plus 20 minutes of cooking the sour cherries and 1 hour of resting the shortcrust pastry

PRESENTATION

Crostata di visciole, straight out of Lazio, is one of those desserts folks in Rome just can't get enough of. Really, they love it. What sets this sour cherry tart apart is the use of visciole—those wild cherries with a sweet yet tangy taste. Not your basic cherry pie—no way. It’s got this old-school, homemade vibe that you just don’t find in store-bought stuff.

The base? A super light frolla, meaning the crust turns out tender and just melts in your mouth, while the filling packs a punch with homemade cherry preserves. Seriously good preserves. They say using homemade or really good cherry jam is key. Why? It keeps the flavor genuine and intense. And look, this Italian cherry pie shows up either as a snack or at the end of a meal, and people love it either way.

It’s perfect for sharing, whether it’s a cozy dinner or a big family gathering. Plus, for many families in Lazio, the ricotta and cherry crostata brings back memories of Sunday afternoons or big gatherings. So nostalgic. It’s not just the moist filling or the crispy edges—there’s something about it that feels really welcoming and simple. You know?

What’s cool is that it’s not fancy or complicated, which is great. The recipe sticks close to tradition, showing off how good fresh ingredients can taste. Sometimes folks swap in different cherry jams, but the real deal always sticks with visciole if they can find them. For sure.

Whether you call it a traditional Italian dessert or a Roman cherry tart, the crostata di visciole brings out the best in homemade Italian baking. Pair it with coffee or just eat a slice on its own—it’s golden, flavorful, and totally classic. Really really classic. With a dusting of powdered sugar, this sour cherry pie recipe looks and tastes like the kind of dessert everyone wants a piece of at any get-together. It’s a true taste of Italy that adds warmth to any occasion. And you know what? It’s just lovely.

INGREDIENTS

371

Calories per serving

Ingredients for the pastry (for a 10.5-inch diameter tart pan): Type 00 flour 1 ½ cup (190 g); Powdered sugar 1 ¼ cup (150 g); Butter 4 oz (115 g); Egg yolks 2.1 oz (60 g) - (about 4); Fine salt 1 pinch; Lemon peel 1 - untreated

For the filling: Sour cherries 4 cups (1 kg); Cherry jam 1 ½ cup (350 g); Brown sugar ½ cup (100 g); Lemon peel 1 - untreated

Preparation

How to prepare Sour cherry tart

To prepare the sour cherry tart, start with the pastry base (for the detailed procedure, you can also consult the Cooking School Shortcrust pastry: in a mixer, pour in the flour and add the pieces of cold butter 1, then activate the mixer until you obtain a sandy mixture 2. Place the obtained mixture on a work surface, forming the classic fountain shape, and add the salt in the center 3.

Continue by adding the powdered sugar and grated lemon zest in the center 4. Now create a bit of space in the center 5 and pour in the egg yolks 6.

Quickly start kneading the ingredients with your hands (7-8) until you get a smooth and compact mixture. Then form a dough ball 9.

Wrap the dough ball in plastic wrap 10 and refrigerate it for at least 2 hours. In the meantime, prepare the sour cherries: wash them under running water, then cut them in half with a small knife 11 and remove the pit from each one 12.

Once you have removed all the pits, pour the sour cherries into a large pan with the brown sugar 13. Let the sour cherries cook over medium heat for 20 minutes, until the liquid has almost completely evaporated 14, then turn off the heat and let them cool. With a brush, butter a 10.5-inch diameter tart pan 15 and flour it.

After the 2 hours of resting in the fridge, take the shortcrust pastry dough ball, place it on a cold and floured surface, and begin to roll it out with a rolling pin 16. Roll out the shortcrust pastry into a sheet about 0.2 inches thick 17. Then, with the help of the rolling pin, lift the rolled-out pastry and place it over the tart pan 18. Carefully trim off the excess dough from the edges (if you wish, you can use the excess dough to create decorations for your tart).

Make the pastry adhere to the surface and along the edge of the tart pan by gently pressing with your hands 19. Now you can begin to fill the tart: start with the cherry jam 20, ensuring you spread it over the entire surface. Then add the previously cooked sour cherries 21.

When you have evenly distributed the sour cherries as well 22, finish by grating the zest of an untreated lemon 23. Bake in a preheated static oven at 356°F for 50 minutes (or in a convection oven at 320°F for 40-45 minutes) or until the edges are golden. Remove from the oven and let it cool 24. You can serve your sour cherry tart plain or sprinkle it with powdered sugar!

Storage

Store the sour cherry tart at room temperature under a glass dome or covered with a sheet of aluminum foil for 3-4 days.
The raw shortcrust pastry can be stored wrapped in plastic wrap in the refrigerator for up to 2 days. Unbaked, the pastry can also be frozen, still wrapped in plastic wrap.

Curiosity

The sour cherry tree, the Amareno (Prunus Cerasus), originates from the Middle East, specifically the Caucasus region, and seems to have been introduced in Italy around the 1st century BC. It is a versatile plant that adapts to any climate and grows in both hilly and mountainous areas. The fruits, known as sour cherries or morello cherries, are used in traditional recipes such as syrups, preserves, liqueurs, and sweet preparations. The sour cherries of Cantiano, in the Province of Pesaro Urbino, are registered in the Official Gazette as a traditional agri-food product of the Marche Region. They grow spontaneously in the shade of Mount Catria, a region characterized by calcareous and clayey soil.