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Brush Cherry Tart

Brush Cherry Tart Recipe.


Our Brush Cherry Tart Recipe was written by Lilian (one of our staff) who is a French pastry chef. Brush Cherry is a tart, crisp native fruit, and is plentiful when in harvest. This brush cherry recipe is for smaller tarts, but can be adapted to one large tart if desired (say, for a birthday).

Brush Cherry is a part of the Lilly Pilly family, so it's often called Lilly Pilly - so this could be also a Lilly Pilly Tart Recipe.

Here’s the recipe:

Difficulty

Medium

Prep Time

45 mins

Cooking Time

35 minutes

Total Servings

4-6 Servings

Brush Cherry Tart Recipe 
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Ingredients:
Base:

~ 120g butter (room temperature)
~ 70g icing sugar
~ 250g plain flour
~ 1 medium egg
~ pinch of salt
~ 5g charcoal powder (optional)

Almond cream:

~ 150g almond powder
~ 150g sugar
~ 150g butter
~ 3 medium eggs
~ 50g plain flour
~ 1tsp of Wattleseed (optional)

Brush Cherry compote/topping:

~ 600g Brush Cherries, seedless
~ 50g water
~ 20g sugar


Method:
Recipe:
  1. Begin by making the base. Add butter and icing sugar to a bowl and mix with a fork. Once mixed, add the egg and continue mixing. You'll then want to add the flour, salt and charcoal powder and mix until it reaches a dough consistency. Let rest in the fridge for 30 minutes.⁠

  2. In a seperate mixing bowl, add the butter and sugar to a bowl and mix with a spatula or fork. Then add the almond powder and continue mixing. Whilst mixing, slowly add the eggs one by one. Next, add the wattleseed and flour and mix again until a batter forms.⁠

  3. Retrieve the sweet dough from the fridge and roll it flat. Once flat, place the dough into a tart pan and using a fork, poke some holes through the dough. Grab the almond cream and spread it across the surface of your dough. You'll then want to add 100g of fresh Brush Cherries into the almond cream and push them down with your finger. Place it in the oven cook at 180°C for 20 minutes or until golden.⁠

  4. Then, add 300g of Brush Cherries to a pot with the water and sugar. Cook for 5-10 minutes and blend it until it's almost like an apple sauce consistency.⁠ 

  5. After it has cooled, spread the compote on to the tart and place the remaining Lilly Pilly over the tart to garnish. Serve, and enjoy!

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Wattleseed Pasta