Tyrolean pie

Fresh cherries, sweet cherries in jelly, custard, and a crumbly shortcrust base - all of this is combined in the classic Tyrolean pie. Though such pastry can be made even in winter from frozen fruits, the summer version with bright and juicy fruits is especially charming.

Yield: 5 servings (pie diameter 24 centimeters).

Caloric content: 208 kcal per 100 grams of the dish.

Preparation time: 4 hours.

Cuisine: Austrian.

Ingredients

For the shortcrust base:

• flour (all-purpose) - 180 g;
• white sugar - 50 g;
• egg size S 1 - 1 pc;
• butter - 90 g.

For the cream:

• milk - 250 ml;
• white sugar - 60 g;
• vanilla sugar - 10 g;
• egg size S 1 - 1 pc;
• cornstarch - 25 g;
• butter 82% - 40 g.

For the cherry layer:

• pitted cherries - 320 g;
• sweet cherries - 200 g;
• sugar - 60 g;
• gelatin - 10 g + 35 ml water.

Preparation

1. Prepare the ingredients for the shortcrust base of the Tyrolean pie. Butter for the dough can be of any fat percentage, but it should sit at room temperature for a while to become soft.

2. Gather the products for the cream. It is acceptable to use potato starch instead of cornstarch in the same proportion. The butter in this case should be of good quality with a fat content of 82%.

3. Prepare everything necessary for the cherry layer. Sweet cherries in the pie are used as a tasty decoration, their pits and stems do not need to be removed, just trim them a bit if necessary. The pits of the cherries should be removed by any convenient method (with a skewer, pin, or special tool).

4. Start with making the shortcrust base. In a bowl, combine the butter with the sugar.

5. Beat them with a whisk or fork until they turn white.

6. Add the egg to this mixture and beat again until homogeneous.

7. Start adding the flour in small portions.

8. Stir the mixture with a spoon after each addition. No baking powder or soda is added to the flour - the dough will be crumbly and very tender due to the butter.

9. At the very end, knead the flour mixture with your hands, but very quickly, so that the warmth of your hands does not melt all the fat. Just need to gather everything into a single ball, pack it in a bag, and send it to the freezer for 15-20 minutes. There the butter will stabilize, and it will be easy to work with the dough.

10. For the cream, combine the egg and sugar immediately in a saucepan.

11. Whisk them until lightly frothy and add the cornstarch.

12. Stir everything until homogeneous, so no dry lumps remain.

13. Pour in all the milk and mix.

14. Place the saucepan over moderate heat and, without stopping to stir the mixture with a whisk and reaching the very bottom, bring the cream to the first bubbles and then boil for 1 minute. As a result, it should be homogeneous, smooth, and of medium thickness.

15. Add the butter to the custard and stir.

16. Then cover the contents of the saucepan with cling film in contact and leave to cool.

17. Preheat the oven to 180 degrees. By this time, the dough should have cooled enough. Place it on a sheet of parchment, slightly dusting both sides with flour, and first knead it by hand to form a round cake. Then, using a rolling pin, roll it out to an approximate diameter of 35 centimeters (the dough should be enough for the diameter of the mold and an additional 5 centimeters for the sides).

18. Slide the bottom of the springform pan under the parchment, and fold the overhanging dough inward.

19. Now you can put the ring onto the mold and secure it with a clamp. Smooth out the folded parts of the dough, pressing them to the sides. Even out the top edge of the dough to the same height (about 5 centimeters). Excess parchment can be trimmed. To prevent air bubbles from forming on the base during baking, pierce the bottom along with the sides very thickly with a fork.

20. Send the mold to the middle of the oven for 23-25 minutes, after which the shortcrust base will acquire a beautiful golden color.

21. While the pastry (it should not be removed from the mold yet) and cream are cooling, prepare the cherry jelly. Dissolve the gelatin in water at room temperature in the specified proportion.

22. Send the pitted cherries to the pot and sprinkle with sugar.

23. Over medium heat, bring the mixture just to a boil. During this time, crush the cherries with a spoon so that they release juice (it is not necessary to mash all the fruit, the main thing is to have enough liquid for the pour). The sugar will also add some moisture when heated.

24. Remove the cherry mixture from the heat and immediately dissolve the swollen gelatin in it.

25. Remove the shortcrust base from the mold and fill it with custard.

26. When the jelly topping reaches room temperature, pour it over the cream, but not all of it, just a thin layer. Place the preparation in the refrigerator for about 20 minutes so the jelly can set. Then pour in the remaining topping.

27. While it hasn't set, arrange whole cherries with stems in it, which can be trimmed after the cherry layer has set. Place the cake back in the refrigerator (this time for 1 hour).

28. After the specified time, the Tyrolean pie is completely ready.

The bright, rich taste of fresh cherries and sweet cherries pairs very harmoniously with the creamy milk cream. The delicate crumbly base of the shortcrust pastry complements the taste idyll and reliably holds the filling of the Tyrolean pie within the specified limits.