Ingredients for a cake tin approx. 28 cm in diameter:

For the pastry:
250 g wholemeal spelt flour
1 pinch of whole sea salt
approx. 80 g whole cane sugar
175 g butter
1 egg
2 tablespoons cold water
For the topping:
500 g cherries
1–2 tablespoons whole cane sugar
For the glaze:
¼ l cream
200 g sour cream
a little ground vanilla
3 eggs
1 tablespoon whole cane sugar
In addition:
a bit butter for greasing the cake tin
a bit flour for the work surface
a bit whole cane icing sugar for dusting the cake

Method:

1. For the shortcrust pastry, knead the spelt flour with the whole sea salt, whole cane sugar, butter, egg and water to form a dough. Wrap in cling film and chill in the fridge for about 30 minutes.
2. For the topping, wash the cherries and remove the stalks and stones. Then mix them with the whole cane sugar in a bowl.
3. For the filling, whisk together the cream, sour cream, ground vanilla, eggs and whole cane sugar.
4. Roll out the shortcrust pastry on a floured work surface, line the tart tin with it and prick the pastry with a fork.
5. Cover the base with the cherries.
6. Spread the filling evenly over the cherries and bake the tart in the oven at 180 degrees C for about 25 minutes.
7. If you like, you can dust the cherry tart with a little whole cane icing sugar before serving.

Product description:

Like plums and peaches, cherries are stone fruits. There are around 500 different cultivated varieties of cherry worldwide. The fruits are round, oval, egg-shaped or heart-shaped and vary in colour from yellowish to light and dark red to blackish-red. The two main types are sweet cherries and sour cherries. Cherries contain fructose, although the sugar content differs between sweet and sour cherries. Despite their relatively high sugar content, cherries are a healthy food. On the one hand, cherries are rarely eaten due to their seasonal nature; on the other hand, the sugar and calories in cherries are more than offset by their numerous vitamins and minerals.