Butter Tart with Amarena Cherries

Mix the flour and butter until crumbly. Add the egg and cold water. Stir, then add the sugar and baking powder. Knead into a medium-firm dough, place it in a plastic bag, and let it rest in the refrigerator for at least 30 minutes.

Set aside ¾ of the dough (for making strips on top of the tart later). Roll out the remaining dough over baking paper in a shallow tart pan, shaping the edges with your fingers. Cover the dough with another sheet of baking paper and place dried beans or baking weights on top to prevent the base from puffing up—this keeps it flat and even.

Once the tart base turns a very light golden color, remove it from the oven. Spread the Amarena cherries on top, then make thin strips from the reserved dough and place them over the tart in a lattice pattern. Brush the strips with beaten egg yolk.

Bake for a few more minutes until the tart has a nice golden color.

Serve optionally with ice cream or custard. In this case, we used my granddaughter Miti’s favorite – Cream Ole pudding – and garnished with mint.