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Hungarian Cherry Tart - dairy

Posted by : Ruth Heiges

This recipe is adapted from "Old Jewish Dishes" and "Flavours of Hungary,"

published by the Hungarian Tourist Board. (As published in Jerusalem Post,

June 7, 1996.)



Hungarian Cherry Tart - dairy

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

3/4 cup butter 

8 eggs 

2 cups flour 

1/2 kg [1 lb] cherries, pitted 

vanilla sugar to taste 



Allow butter to reach room temperature. Separate the eggs and beat the

yolks with the butter until smooth.



Beat the whites until stiff.



Mix the flour into the yolk mixture and then fold in the whites. Grease and

flour a large baking pan and pour in the dough. Cover with the cherries and

bake in a medium-hot oven, about 200 C/390 F, for 15 to 20 minutes. When

cool, cut into rectangles and serve covered with powdered sugar.



Note: To pit cherries, us an old-fashioned wire hairpin.



Serves 4 to 6



Ruth

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