Cherries are a delicious and juicy filling for pies and tarts, perfectly complementing creamy cakes, and serving as a refreshing topping for hot summer days. But that’s not all. Not only are they tasty, but cherries are also incredibly healthy, and here’s why…
Cherries are rich in vitamins A, C, E, and folic acid, along with minerals such as potassium, magnesium, iron, and fiber. They contain phenols, gallic acid, p-coumaric acid, kaempferol, and quercetin.
The powerful anti-inflammatory properties of cherries make them beneficial for reducing pain in conditions like gout, muscle inflammation, osteoarthritis, and rheumatoid arthritis. Studies show that consuming 20 cherries a day, or a concentrate equivalent to that amount, can provide pain relief similar to taking aspirin or ibuprofen.
Additionally, recent research increasingly supports the positive effects of cherries in reducing inflammation. One study found that 10 participants who drank 250 ml of cherry juice daily for two weeks had significantly reduced inflammation, normalized triglyceride levels, and lowered LDL cholesterol — all risk factors for heart disease.
Cherries are packed with antioxidants that protect the nervous system and prevent oxidative stress. This is particularly important for older adults, as cherries may help protect against memory loss, senile dementia, and Alzheimer’s disease.
Ingredients:
- For the crust:
- 1/2 cup + 1 tsp melted and cooled butter
- 1/3 cup + 2 tbsp powdered sugar
- 1 3/4 cups all-purpose flour
- A pinch of salt
- 2 tbsp finely ground almonds
- For the filling:
- 2/3 cup heavy cream
- 2 eggs
- 2 tsp vanilla extract
- 3 tbsp powdered sugar
- 2 tbsp flour
- 450 g (about 1 lb) pitted cherries
Instructions:
- Grease a round tart pan with butter. For the crust, combine melted butter and powdered sugar in a large bowl. Add flour and salt, then knead into a soft dough. Press the dough evenly onto the bottom and sides of the tart pan.
- Place the tart pan on a baking sheet and bake for 12-15 minutes at 350°F (180°C) or until the crust lightly puffs up. Remove from the oven and sprinkle with almonds.
- For the filling, whisk together the heavy cream, eggs, vanilla extract, and powdered sugar in a large bowl. Add flour and mix well.
- Arrange the pitted cherry halves on the crust, then pour the filling over the cherries. Return the tart to the oven and bake for another 40-50 minutes, or until the filling is firm and golden brown.
Let the tart cool before serving.
photo credit stockfood.com
