Sour Cherry Filled
- 30m Prep Time
- 5m Cook Time
- 1h 5mReady In
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A cherry tart with a raised doughnut as the crust, filled with a sour cherry compote and topped with almond glaze.
Ingredients
- 473 ml fresh or frozen pitted tart pie cherries
- 29.6 ml granulated sugar
- 14.8 ml freshly squeezed lemon juice
- 4.93 ml cornstarch
- 1 raised dough of choice
- 1 Almond glaze
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 51.6 mg
- Iron: 6.69 mg
- Magnesium: 31.2 mg
- Phosphorus: 52 mg
- Potassium: 495 mg
- Zinc: 0.36 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 473 ml fresh or frozen pitted tart pie cherries
- 29.6 ml granulated sugar
- 14.8 ml freshly squeezed lemon juice
- 4.93 ml cornstarch
- 1 raised dough of choice
- 1 Almond glaze
Let's Cook
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Step 1.
In a medium pot over medium-low heat, combine the cherries, sugar, lemon juice, and cornstarch. Bring to a simmer, stirring occasionally, and cook until the mixture thickens and becomes syrupy, about 5 minutes.
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Step 2.
Transfer the cherry filling to a bowl, cover with plastic wrap, and refrigerate until needed (at least 30 minutes to cool completely).
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Step 3.
Prepare the chosen raised dough for filled doughnuts and fry or bake according to the recipe instructions. Let the doughnuts cool completely on a wire rack.
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Step 4.
Once the doughnuts are cool, use a sharp knife to cut a small divot in the top center of each doughnut, being careful not to cut all the way through. Repeat with all doughnuts.
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Step 5.
Spoon a small amount of the cooled cherry filling into each divot, filling it level with the top of the doughnut.
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Step 6.
Drizzle the tops of the filled doughnuts with the almond glaze and let set before serving.
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