With my recipe below, you can learn how to make a classic Swiss cherry tart, also known as a Chriesiwähe (Swiss German) or Tarte aux cerises (French).

Swiss Cherry Tart (Chriesiwähe)

Makes one tart in a 11.5-inch (30 cm) diameter pan.

INGREDIENTS

Dough:

200 g (1 2/3 cups) all-purpose flour
2 tablespoons sugar
zest of half an organic lemon (about 2 teaspoons)
a pinch of salt
75 g (1/3 cup) unsalted butter, cold
1 large egg, slightly beaten
2-3 tablespoons water, cold

Filling:

2 tablespoons breadcrumbs
2 large eggs
1/2 cup (120 ml) heavy cream
1/4 cup (50 g) sugar
1 tablespoon kirsch (optional)
1 teaspoon vanilla extract
4 cups (600-650 g) fresh cherries

INSTRUCTIONS

1. Make the dough: Whisk the flour together with the sugar and salt in a large bowl. Add the cold butter, in pieces. Using a food processor or two knives, cut the butter into the flour mixture, until it becomes the size of small pebbles. Make a well in the center of the mixture and add the cold water and slightly beaten egg. Stir together just until a dough forms. Shape the dough into a disk, wrap it in parchment paper and refrigerate the dough for 30-60 minutes, until it becomes firm.

2. Place the dough in the pan: Lightly grease the sides and bottom of an 11.5-inch (30 cm) tart pan. Take the dough out of the fridge and roll it out on the parchment paper, using a rolling pin lightly dusted with flour. Then, place the sheet of parchment paper with the rolled out dough into the tart pan. Prick the bottom of the dough in several place with a fork. After that, place the pan back in the fridge and prepare the filling.

3. Make the filling. In a large bowl, whisk the eggs, heavy cream, sugar, kirsch and vanilla together until well-blended. Then, take the pan with the dough out of the fridge. Sprinkle the breadcrumbs evenly onto the dough in the pan. Next, pit the cherries and add them to the pan in an even layer. Pour the filling over the cherries.

4. Bake the tart: On the bottom rack of the oven, bake the tart for about 35-45 minutes at 400°F / 200°C until the filling has set. Let the tart cool before serving. Serve on its own or with whipped cream.