- CRUST
- 150 gr all purpose flour
- 40 gr rice flour
- 100 gr butter
- 80 gr brown sugar
- 2 yolks
- 1/2 lemon grated peel
- ALMOND PASTE
- 50 gr flour
- 100 gr almond meal
- 60 gr butter
- 100 gr brown sugar
- 2 yolks
- 2 egg whites
- 1/2 lemon grated peel
- 2 tbsps fruit liquor
- 30 cherries
- 6 raw almonds
During this time of the year, cherries are perfectly ripe in China and they are the protagonist in every outdoor fruit market. After buying a bag of fine almond meal at one the multicolored stands, we figured cherries would be a perfect match to create an excellent dessert.
lll
The Cherry and Almond Pie we baked has a crumbly bottom flavored with lemon, and a sweet, rich filling well balanced by the sour juiciness of the cherries.
These three textures, together with the slightly bitter hint of alcohol, create a harmonious blend of flavors that will delight even the most discerning palates.
PS: If in was Italy, I would have used our version of Kirsh: Maraschino, a cherry liquor that is perfect for this pie.
Being in Asia gave me the chance to discover a new big favorite on my wine list: the Japanese Umeshu, a liqueur made from a fruit called ‘ume‘ (a kind of green plum used when still unripe) soaked in alcohol and sugar. Its sweet, sour taste (with only the 15% of alcohol) makes it a great complement for this dessert.
Shortbread Crust Procedure:
Put flour, sugar, and butter in a mixing bowl. Add lemon zest and knead for about a minute. Add the egg yolks all at once and knead until all ingredients are blended and the dough becomes plastic.
– Create a ball with the dough, wrap it in protective film and let it rest in the refrigerator for at least one hour.
– Knead the dough with your hands to make it workable, with a rolling pin pull it to a thickness of 4 or 5 mm and place it into the pan, trimming the edges of dough to 1 cm in size.
– Wash the cherries and cut them in half. Dispose 24 halves on the shortbread crust.
Almond Paste Procedure:
– Cream the butter with the sugar, add egg yolks one at a time, followed by the sifted flour. Beat the egg whites and mix them to the batter, drizzling it with the fruit liquor and baking powder.
– Pour the final mixture over the crust and spread it carefully.
– Cover the pie with the remaining 36 halves of cherries and sprinkle some almond flakes and half a teaspoon of brown sugar.
– Place the pie in the oven and bake it for about 35 minutes at 175 C degrees.
When the pie is ready, don’t serve it warm. As it gets a little colder the crust gets crispier. As a compliment, serve with a chilled glass of dessert liquor.
I can not wait to have my own!!
We’ll make one for you as soon we meet up! Promise!