- 700-900 g of pitted cherries (do not replace them with cherries, because these are too sweet);
- 180 grams of sugar;
- 3 tbsp. spoon corn starch;
- Grated rind and squeezed juice of 1 lime.
For the dough:
- 500 grams of flour;
- 1 tea. spoon of salt;
- 220 grams of butter, cold, cut into cubes;
- 100 ml cold water;
- 2 tbsp. spoon heavy cream.
- 1 tbsp. spoon heavy cream;
- 4 tbsp. spoon of sugar;
- Grated rind of 1 lime.
1. Add the cherries to a small pan, heat for a few minutes over medium heat until the cherries release their juices and crumble. Add the sugar and starch intended for the filling, stir and heat until the sugar dissolves and the mixture thickens slightly. Drain, add lemon juice, add zest, mix and keep aside.
2. Mix the flour and salt in a large bowl. Add the butter cubes and rub with your fingers to form fat crumbs, then add the cream and water a little at a time, stirring the mixture with the fingers of one hand. When you feel that the moisture content is sufficient, do not add water and quickly knead the dough from the resulting mixture. Shape it into a rough rectangle, wrap it in cling film and keep it in the fridge for half an hour.
3. Heat the oven to 180 degrees. Line a medium-sized (eg 20×30 cm or slightly smaller) rectangular baking dish with shallow edges with baking paper.
4. Remove the dough from the refrigerator, cut it in half. On a flat surface, roll out each sheet to the size of the bottom of the baking pan. It is worth rolling the dough between two sheets of baking paper, so it does not stick to the rolling pin.
5. Carefully transfer one sheet of dough to a baking sheet, then place the prepared cherry filling on it (not to all edges), spreading it evenly. Place the second sheet of dough over the filling and then carefully press the edges together. Brush the top with cream, prick the top layer of dough in several places with a fork.
6. Place in the oven and bake for 40 minutes until the top is golden brown.
7. While the cake is baking, mix the sugar and lemon zest in a small bowl, rub between your fingers to make the sugar fragrant. Drizzle this mixture over the top of the baked cake and then set aside to cool completely. After the cake has cooled, cut and enjoy!