Make Ahead

Cherry Torte

December  9, 2014
0 Stars
Author Notes

This recipe comes from my mother-in-law's grandmother...my great-grandmother-in-law? My husband's family makes this dessert for celebrations year-round. I have a bit of a vendetta with this recipe though, as I was always trying to impress a roommate with my dessert creations, and this one, not a creation of mine, became his #1 favorite! I could never win with any other dessert. The only brilliant idea I had was to dress it up with a scoop of vanilla ice cream while it was still warm, and I suggest you do the same! —gabsimonelouise

  • Serves 12-16
Ingredients
  • For the shortbread crust:
  • 5 tablespoons powdered sugar
  • 1/2 cup (1 stick) butter, cubed, at room temperature
  • 1 cup flour
  • For the topping:
  • 2 eggs
  • 1 3/4 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 cup flour
  • 1/4 teaspoon baking powder
  • 1 jar dark Morello cherries (I use Trader Joe's 24.7 oz jar, but another brand of similar size will do, and if you use fresh cherries, let me know how it turns out!)
  • 1 tablespoon cornstarch
  • vanilla ice cream (optional, but so worth it)
In This Recipe
Directions
  1. Preheat the oven to 350.
  2. Make the shortbread crust: Mix the 5 tablespoons powdered sugar and butter until sugar is incorporated. Mix in the flour slowly, until fully incorporated. Press evenly into the bottom of a 9X13 pan and bake for 15 minutes, until golden. Leave to cool completely.
  3. Make the topping: Beat the eggs and 1 1/2 cups sugar until pale and thick. Mix in the vanilla, then add the flour and baking powder. Stir until fully incorporated.
  4. Strain the cherries into a sieve, reserving their juice. Fold the cherries into the egg and sugar mixture, then pour evenly over the shortbread crust. Reduce oven temperature to 325, and bake for 40 minutes, until slightly golden on top. It will have formed a hard shell on top and a gooey center, so do not be alarmed when cutting into it and thinking it may not be done! It is, and the layers of crunchy top, gooey center, and flaky shortbread crust make this dessert special.
  5. Meanwhile, with the reserved cherry juice, make the cherry syrup. Place the juice and the remaining 1/4 cup sugar in a small saucepan, bring to a boil, then add the cornstarch. Stir for another minute, or until thickened to your liking.
  6. No need to wait for the torte to cool all the way...wait till it's warm, spoon it out into bowls, top with vanilla ice cream, and drizzle the syrup on top. The torte keeps for at least 5 days, refrigerated.

See what other Food52ers are saying.

  • gabsimonelouise
    gabsimonelouise
  • DK Johnson
    DK Johnson

4 Reviews

DK J. July 21, 2019
I'd like to know if this should be made in a 9x13 pan or an 8 inch pan. The amount of dough for the shortbread was not sufficient to cover a 9x13 pan, so I transferred to an 8 inch one. But then, the filling seemed like too much for that pan - I feel it was perhaps too gooey and runny as a result and maybe the 9x13 pan was the right size. Any clarification?
 
Author Comment
gabsimonelouise July 21, 2019
It is a 9x13 pan. I always second-guess myself too, as the shortbread crust never looks like enough to coat the bottom...but it's meant to be a really thin crust. Of course if you want more, double the crust recipe! Happy baking!
 
DK J. July 21, 2019
Even in the wrong pan, it was delicious ... and now I have the perfect excuse to try it again. Thank you for your reply!
 
DK J. July 22, 2019
Tried it again today in the right pan ... success!