Cornelian Cherry Tart is a traditional British recipe, based on a Victorian original, for a classic tart of Cornelian Cherries and sugar cooked in a sweet shortcrust pastry crust that's finished with melted chocolate before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Cornelian Cherry Tart.
Arrange the Cornelian cherries and sugar in layers in a deep pie dish. Pour in the water then roll out the pastry on a lightly-floured work surface and use to cover the pie. Prick with a fork to make steam holes then transfer to an oven pre-heated to 180°C and bake for 30 minutes, or until the fruit is cooked and the pastry is golden.
As the cornelian cherry is slightly tart chocolate makes a great flavour contrast to it so, if desired, you can drizzle the top with melted chocolate. Allow to cool so the chocolate has a chance to set.
