You would probably have already understand that I am not doing anything else than tasting beers in order to make sweets with them. You would also have notice that I am trying to be everywhere, OpenBeer, HoReCa, breweries etc. in order to hear, see and of course taste. (As you see I have no personal life…) What I haven’t managed yet is to find recipes and other material for beer pastries, in Greek media, such as magazines and sites. So, with great pleasure I am filling this gap, through BeerBartender.gr. After the delicious tiramisu with black beer, that I presented the last time, now it’s time for a recipe with one of my favorite ingredients. Lambic Beer with Kriek taste. Try it yourself and make a Sour Cherry Beer Tart. You might believe its crazy if you think of a blond Lager, but here we have an aromatic, red with fruit flavors, free fermentation, Belgium beer!
For the tart:
For the staffing:
The beer I used was Timmermans Kriek
Butter and Flour the base of the pan (size 23-24cm). Pre heat the oven at 220oC
In a bowl mix the flour, sugar and the salt. Add the cold butter in cubes and blend until the mixture looks like crumbs. Then add the cold water a little bit at the time until the dough holds together and is smooth. Wrap with cellophane wrap and refrigerate for a couple of hours. Lightly flour your work surface and your rolling pin, or place dough between two pieces of wax paper and roll the dough to 1cm thick round disk, you may need to add “broken” pieces to cover any holes leftover dough can be saved for later use or crumbled over the tart.
To make the filling gently mix all the ingredients together with a spatula being careful not to “break” the sour cherries. Pour the mixture into the tart.
Bake for 20min at 220oC. Lower the temprature to 190oC and bake for 50 more minutes.
Serve warm or cold with a sprinkle of vanilla flavored powerd sugar or vanilla ice cream.
Notes: This unusual recipe has 60gr of cold animal fat (bacon grease). If you don’t have any or would rather not use it you may substitute with butter. Perhaps it’s the bacon grease that helps the dough hold together better so it wouldn’t be necessary to “patch” the holes. You may add some fresh sour cherries and a bit of extra beer but don’t overdo it.
Good luck and bonne appetite..!!!
This post is also available in: Greek
Ο Περικλής Πιτένης όταν ήταν μικρός ήθελε να γίνει Chef (ούτε καν μάγειρας). Πρώτο αλκοολούχο ποτό που έβαλε στο στόμα του ήταν η μπύρα, όταν ήταν ακόμα στην αγκαλιά της μάνας του. Η συνέχεια είναι περιττή… Μόνο που προτιμάει μπύρες τύπου Weiss και Lambic. Είναι εμπνευστής της σελίδας "Ο Γλυκός Αιώνας του Περικλή"
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