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|
|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)|
|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|
- 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.
- 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