IPA Cherry Tart
Jackie Dodd-Mallory
(Senior Editor)
 To be honest, I haven’t always loved IPA’s. It took me a while, although not as long as resolving my mint aversion, and now I can pretty firmly place myself in that Hop Heads category I used to shy away from. I discover that a dry hopped IPA gives me the delicate flavors of the hops that love, that are lost without the dry hopping process. I also found myself lurking on the Home Brew Talk website in a creepy way that usually lands someone in a face to face interview with Chris Hansen.
If I was going to homebrew, jump feet first into the mash tun world, I’m not sure if an IPA would be first on my list. My love of stouts would probably pull me in that direction first. But once I made it around to an IPA, it would most definitely involve dry hopping. And possibly Sriracha.
It’s probably a good thing I don’t homebrew, sounds like I’d waste a lot of money on crazy ideas.
IPA Cherry Tart
Ingredients
- 1 sheet puff pastry thawed
- 3 cups sweet dark cherries pitted (I used Bing Cherries)
- 2 tbs corn starch
- 1/2 cup IPA
- 2/3 cup sugar
- 1 egg lightly beaten
Instructions
- Preheat oven to 375.
- Roll out the puff pastry on a lightly floured surface. Transfer to a tart pan with a removable bottom, press into shape, remove excess. If you don't have a tart pan, cover a baking sheet with parchment paper, place puff pastry in the middle, fold about 1 inch of the sides inward to form edges. Place puff pastry in the fridge until ready.
- In a pot over medium high heat, add the cherries, cornstarch, IPA and sugar. Allow to boil until thickened, stirring occasionally, about 10 minutes.
- Remove pastry from the fridge, prick all over with a fork, make sure the holes are small. Brush with lightly beaten egg.
- Pour the cherries into the tart.
- Bake until the pastry has turned golden brown, about 20 minutes.
Comments
Erin @ The Spiffy Cookie October 25, 2012 um 9:18 am
I’m not a big fan of IPAs or mint haha. But I still think this tart sounds good.
Erin @ The Food Doctors October 25, 2012 um 10:37 am
That tart looks beautiful. Cherry is one of my favorite flavors, and I totally hear you on the dry hopping.
Dr. Man and I are home-brewers, and it is so so much fun! I know it sounds weird, but I really love smelling all the ingredients individually as we add them to the wort, then watching as they gradually turn into something completely different. Fermentation is truly magical.
Katie @ Blonde Ambition October 25, 2012 um 1:23 pm
It took me a while to warm up to IPAs as well. I remember on our first date, my boyfriend bought me a Blonde beer…now, we share IPAs 🙂
marilynr October 25, 2012 um 2:52 pm
My DH is a homebrewer, and will love this. Just a question: Were the cherries fresh, frozen or canned? It is not really cherry season now, and I am wondering how to make this at this time of year.
Best regards
Jackie October 25, 2012 um 3:46 pm
You can use fresh or frozen, I wouldn’t use canned.
Cassie October 25, 2012 um 4:27 pm
I’m definitely an IPA girl. Love this…the color, the puff pastry crust. Amazing!
Spinning Cook October 25, 2012 um 9:33 pm
Looks like exactly what a dessert should be: small-portioned, intensely-flavored, good with beer (or coffee) to cleanse the palate. Love it!
Kid-friendly, do you think? Or do the hops come through pretty strongly?
Ryan
Jackie October 25, 2012 um 10:24 pm
Thanks Ryan! Hops are present but balance pretty well with the cherry, so not bitter. The alcohol cooks off completely so it’s kid friendly. If you want it less beery, use a wheat beer or a low hop pale.
Dane B. October 25, 2012 um 11:25 pm
These are great photos. I love you blog. Beer and food is a great idea.
bigFATcook October 26, 2012 um 5:07 am
Yummy! The tart looks amazing!
Chris October 26, 2012 um 8:55 am
…erm I just discovered this blog. Amazing! Beer and baked goods, what more do you need.
Jackie October 28, 2012 um 2:35 pm
Thank you so much! Glad you like it 🙂
addie | culicurious October 26, 2012 um 9:32 am
I love your recipes, Jackie. They are straight-forward but always impressive. I want to make this! My husband is a hops fanatic – I’m sure he’d love this 🙂
Kiersten @ Oh My Veggies October 26, 2012 um 1:15 pm
That is one gorgeous tart! And sriracha beer doesn’t sound too bad to me. Hmm…
Blanca October 27, 2012 um 3:47 pm
I do love a good tart. And I love that you can taste the hops with the cherries.
amy @ fearless homemaker October 30, 2012 um 11:43 am
oh yum, this sounds just fantastic! And how great is pre-made puff pastry? i think it’s one of the greatest inventions ever. It’s so versatile + I love your use of it here!
Sian January 19, 2013 um 8:22 pm
My husband and I have a chinook cherry ipa fermenting right now! I’m glad I’m not the only one who loves hops and cherries together. I’ll have to make this tart when we have our first pour from the batch!