Pawaru-Grahmata

№ 6IX. nodaļa

Ķezberu torte

Cherry tart

  • Serves 6
  • about 1½ hours, plus cooling
  • Melnraksts · vēl nav izmēģināts

1796Kesberu torte.

Modernizētslpp. 366–367 · PDF 380–381
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Stone the cherries. Put them in a saucepan with the sugar and heat gently until the juice runs, then simmer for 3–5 minutes.
  2. Lift the cherries out with a slotted spoon. Add the rusk crumbs, cinnamon and zest to the juice and boil, stirring, until reduced and thick, 5–8 minutes.
  3. Return the cherries and simmer for 2–3 minutes more. Leave to cool completely.
  4. Heat the oven to 200 °C. Roll out two thirds of the pastry 3–4 mm thick and line a 24 cm tart tin. Spread the cold cherries over it.
  5. Roll out the rest of the pastry 2–3 mm thick and cut it into a decorated lid or strips for a lattice. Lay it on, stick it to the edge with a little water, crimp the edge and brush with beaten egg.
  6. Bake for 15 minutes, then turn the oven down to 180 °C and bake for another 25–30 minutes, until golden. Cool for at least 30 minutes before cutting.

Notes

What the book says vs. what we added

the book has the stoned cherries cooked with "a good amount" of fine sugar until the juice boils out, lifted out with a skimmer, the juice boiled with crushed rusks, cinnamon and lemon peel until reduced and thick, the cherries returned for a good while and the mixture cooled. The torte is then made "as said before", which we read as the previous recipe (09-005): puff pastry with a lid or strips. The quantities, the egg glaze, temperatures and times are ours.

Cherries

the book's ķezberes are sweet cherries. Sour cherries work too; use 150 g sugar.

Currant tart

the book says currant tortes are made the same way. Its sustrenes are redcurrants (07-046 glosses them as Jāņa ogas). Use 700 g redcurrants stripped from their stalks and 150–180 g sugar.

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