Potato tart with cherries

2_18199 POTATO TART with CHERRIES INGREDIENTS for 6 PERSONS 250 g of potatoes, 450 g of cherries, 2 small glasses of rum, 6 eggs, an egg white, 180 g sugar, grated rind of a lemon, 100 g hazelnuts or almonds, butter and bread crumbs for sprinkling into the mold, a pinch of salt.

Preheat oven to 180° wash and pitted cherries.

With an electric mixer beat the egg whites until foamy and soak up a dozen cherries.

Pass through in 30 g sugar to brinarle.

Wash the potatoes, emerge them in a pot with water, bring to a boil and boil.

Pass through a potato ricer so as to obtain a smooth puree without lumps.

Leave to soak in rum remaining cherries, cut in half.

Separate the egg yolks from the whites and place in two different Bowl.

Whip egg whites until foamy and keep aside.

Stir the potatoes the yolks, one at a time, remaining sugar, hazelnuts or almonds, lemon zest, 2 tablespoons of rum of maceration, a pinch of salt, egg whites and drained cherries.

With a spatula, stir the mixture well.

Place the dough in a buttered mould and sprinkled with bread crumbs Bake and cook for about an hour.

Serve cold, garnished with sweet cherries frost.