Sour Cherry & Walnut Tart

By • January 24, 2016 0 Comments

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Author Notes: My mum always makes a treacle tart on Christmas Eve. This was an attempt to do something with a similar crunch and squidge, but with almost Ukrainian or Turkish flavours.Thom Eagle


Makes 1 tart.


  • 250 grams plain flour
  • 50 grams soft brown sugar
  • 125 grams cold, cubed butter
  • 1 egg
  • pinch salt
  • 1 tablespoon vodka
  1. Put the flour, sugar and butter in a food processor and whizz to fine crumbs. (Or cut or rub by hand).
  2. Add the egg, salt and vodka and mix briefly. Squish together into a ball, then stick in the freezer while you make the filling.


  • 120 grams caster sugar
  • 90 grams softened butter + 1 knob
  • 1 egg + 1 yolk
  • 170 grams walnuts
  • 1 tablespoon flour
  • 100 grams dried sour cherries
  • 1 teaspoon caraway seed
  • 1/2 teaspoon ground cinnamon
  1. Heat the oven to 200C.
  2. Cream the butter and 90g the sugar together until really fluffy and almost white. An electric mixer is best for this.
  3. Add the egg and then the yolk, beating really well after each addition. Finely blitz 90g of the walnuts with the flour and then fold this in.
  4. Roll out your pastry to fit a buttered tart tin, press it in and trim. Spread the walnut filling inside, then sprinkle the cherries evenly over the top.
  5. Bake for about 1 hour, until the filling is set and the edges of the pastry nice and brown.
  6. Meanwhile, make the topping. Put the remaining walnuts and sugar with a splash of water and the spices in a small pan over a low heat and cook, swirling occasionally, until the sugar melts.
  7. Raise the heat and cook the mix to a brown caramel, then toss in the butter. Tip the lot onto a sheet of baking paper to cool, then smash up.
  8. When the tart is ready, scatter the topping over it. Serve still warm with fresh, thick cream.

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