Ingredients
- 1 sheet about 8 oz / 228g Puff Pastry* store-bought or homemade
- 1/2 cup / 100g granulated sugar
- 1 Tbsp Kirschwasser or brandy optional
- 2 eggs at room temperature
- 1/2 cup / 120g sour cream at room temperature
- 1/2 cup / 120ml milk at room temperature
- 1 Tbsp pure vanilla extract
- ½ cup / 60g all-purpose flour
- 1/8 tsp kosher salt
- 1 1/4 cups / 228g sour cherries** fresh or frozen; thawed and strained if frozen, pitted
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 400°F / 200°C convection heat (or 425°F / 220°C flat heat). Line an 8-inch / 20cm square cake pan with greased parchment that comes up and over the sides, to act as a sling.
- Roll the puff pastry to a 9-inch / 23cm square. Press the pastry into the parchment-lined pan, it should completely cover the bottom and come up the sides slightly. Freeze while making the filling (it can languish there for a long time, just cover it with plastic wrap if it is there for longer than an hour).
- In a large bowl, whisk together the sugar, kirschwasser, eggs, sour cream, milk, vanilla, flour, and salt.
- Pour the sour cream mixture into the prepared frozen pastry, sprinkle the cherries evenly over the sour cream mixture.
- Bake in the middle of the oven until the top and sides are deeply brown and puffed, 25 to 30 minutes.
- Remove from the oven, let cool for 10 minutes, then lift the pastry from the pan using the parchment paper sling. Remove the paper and allow to cool on a wire rack for another 15 minutes. Dust with confectioners’ sugar. Serve warm or at room temperature.
Notes
Baker's Notes
*I used 1 sheet of Pepperidge Farm Puff Pastry and did not roll it at all, it fit perfectly in the pan.
** You can use sweet cherries as well or pretty much any other fruit you desire. If you use a fruit that is sweeter, you may want to reduce the sugar in the recipe slightly.
If using frozen fruit, thaw it and strain the juices before weighing.
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