Le Tuscan carpet with cherries is a cake made of two layers of shortbread or puff pastry and a filling of jam and fresh cherries.

Originally from Tuscany, this cake called "torta scendiletto" (or "bedside mat cake"), with a delicious cherry garnish, is perfect for snacking throughout the day.

Level of difficulty: easy
Preparation time : 25 min
Rest time : 30 min
Cooking time : 40 min
Total time : 1 5 h min
Ingredients: 6 people
Dough :
200 g flour
80 g butter
1 egg yolk + 1 egg
100 g sugar
1 c. to c. of baking powder
1 pinch of salt + 1 lemon (grated zest)
Garnish :
500 g cherries (300 g pitted)
2 c. sugar
1 tbsp. to s. corn starch
150 ml of water
4 tbsp. to s. cherry jam
70 g cane sugar

Dough :

  • In a large bowl, combine the flour, sifted baking powder, sugar, a pinch of salt and lemon zest.
  • Mix, make a fountain in the center and add the cold butter in small pieces. 
  • Using your fingertips, work quickly until you get a sort of sandy dough.
  • Add the whole egg and the egg yolk and stir quickly until you get a homogeneous mixture. 
  • Form a ball of dough, wrap in plastic wrap and refrigerate for at least 30 minutes.

Garnish :

  • Put the pitted cherries in a saucepan with the sugar and over low heat, cook for about 5 min. 
  • In a coffee cup of water, dissolve the corn starch. 
  • Add to the cherries and, while stirring, let dry.
  • The ready cherries, let cool and add the jam.

Assembly and cooking:

  • Remove the dough from the refrigerator.
  • Divide into two parts, one larger, and roll out to a thickness of 3 mm. 
  • With most of it, place in a 20 cm square mold with baking paper, prick the bottom with the tines of a fork and sprinkle with almond flour.
  • Pour in the cherry mixture, level well and cover with another sheet of pastry, thinner than the previous one. 
  • Close the edges and pierce the surface. 
  • Preheat the oven in static mode to 180 ° C.
  • Bake for about 35 min.
  • Take out of the oven, let cool completely.
  • Unmould and cut into squares. 
  • Sprinkle with icing sugar. 
  • Serve and enjoy!

Quote about cooking:

“Eating well on a daily basis, for me, is a reality that is not reserved for the spheres of haute cuisine. "

Anne-Sophie Pic