Mom’s Cherry Tart – Torte Style


  • ½ C. (100 g) sugar
  • 1 C. (250 g) crisco / coconut oil / or real sweet cream butter
  • 2 eggs
  • ½ C. (100ml) milk
  • ½ tsp vanilla
  • 3 C. (430 g) flour
  • 2 ½ tsp baking powder (10 g bicarbonate de sodium)
  • ½ tsp salt


Cream sugar and your choice of fat (from above).

Add eggs, vanilla, milk and mix well.

Add the rest.

Spread evenly in your choice of pan (see below).

Cover with cherries.

350° for 30-40 min (20 min chaleur tournante)

Bake until golden brown.

You can reserve ½ cup dough to make lattice on top before baking.

Baking options:

  • One baking sheet the size of your oven
  • Four 15 cm springform pans
  • Two French quiche pans

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