Basque Cherry Custard Pie

Category: Bakery products

Ingredients
Dough:
300 g flour
150 g sugar
125 g butter
1 egg
1 yolk
2st. l. rum (I lila cognac)
Filling:
4 yolks
40 g icing sugar
40 g sugar
40 g flour
400 ml milk
100 g ground almonds
2 tbsp. l. rum
1 vanilla pod or 1 bag of vanilla sugar (one and a half tablespoons vanilla sugar)
250 g cherries, pitted
Decor:
1 yolk

Cooking method

This cake is small in diameter, the shape needs 20-22 cm in diameter, and not high. Chadeyka has 2-3 cm in height, I have 4 cm.
Preheat the oven to 180C.
First, let's cook the custard.
1. Put 400ml of milk with vanilla and 40g of sugar to warm up.
Mash four yolks with 40g of flour and 40g of icing sugar into a homogeneous mass.
2. As soon as the milk boils, remove it from the heat, wait until the boil stops, and pour it into the yolks, stirring.
3. Pour the mixture back into the saucepan and cook over low heat until thickened. If this cream is overheated, the yolks will curdle, so be careful.
4. Add 100 g of ground almonds to the finished warm cream.
5. Stir and set to cool, covered with foil.
Let's start the test.
1. Mix 125g butter with sugar (150g) into a creamy mass.
2. Add 1 egg and 1 yolk, mix thoroughly until smooth.
3. Pour in 300g flour, add 2 tbsp. l. rum (konyaka) and knead a soft dough. Divide into 2 parts: a third and 2/3, flatten them into flat cakes and put in the refrigerator for half an hour.
4. Wash 250g of cherries, remove pits.
5. Add 1 tbsp to the cooled cream. l. rum.
6. Roll out most of the dough, place in a 20cm pan so that the dough hangs over the edges.
Place the cream, then the cherries.
7. Roll out a smaller part of the dough, place on the filling, slide the rolling pin over the top to join the dough and cut off the edges. Puncture the holes with a steam stick. Brush with yolk mixed with a teaspoon of water.
8. Bake at 180C for about an hour in a preheated oven.
Chill the finished cake completely and only then cut it.
PS As a result, my dough turned out to be more liquid than required, and I categorically did not want to wrap myself on a rolling pin. I just distributed it in shape with my fingers, made a kind of basket with sides. I laid out the filling. I smeared the edges of the "basket" with yolk so that they would stick well. She put the "lid" down, and wrapped the edges up with a rim. I painted the cherries with cherry juice. At first it was very beautiful, and then the juice darkened !!!
As a result, the pie turned out to be very tasty, but for me it was a complete surprise that the cream inside remains cream, and not a frozen mass. Therefore, I warn you in advance.