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Torta Colonne (Sour Cherry Tart)

di Academia Barilla

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Torta Colonne (Sour Cherry Tart)
1 hours


Sweets and Fruit

Ingredients for 4 people

Yield: 3 Tarts
1 1/4 cups sugar
2 cups chopped almonds
2 4/5 cups flour
2 tablespoons dark cocoa powder
1 pinch cinnamon powder
1 teaspoon vanilla extract
1 egg
1 tablespoon Kirsch
14 tablespoons butter
2 ¼ cup sour cherry jam
1 egg yolk

Preparation 20 minutes preparation + 40 minutes cooking
1. Soften butter to room temperature for about 30 minutes

2. Combine butter and sugar, add chopped almonds, flour, cocoa powder, cinnamon, vanilla powder (or extract), Kirsch and whole egg

3. In between two sheet of parchment paper role out the dough, refrigerate for 15 minute then press into tart pan, leaving the sides a bit higher around the rim

4. Spread sour cherry jam on the bottom and cover with a lattice pattern, made by rolling and cutting the remaining dough into strips

5. Brush surface with one beaten egg yolk, thinned out with a bit of water

6. Cook in a preheated 325°F oven for about 40 minutes

7. Serve cold

8. Remaining dough can be frozen and thawed as needed