Cherry and Almond Tart

Name: Cherry and Almond Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 1 coated Tsp Baking Powder; 75 g crushed almonds; 75 g Sugar; 1 pinch Salt; 100 g cold butter; 1 egg (size M); 1 kg (à 720 ml g) fresh or 2 glasses of sweet/sour cherries; 400 ml Cherry nectar; 35 g Cornstarch; 7-10 Tbsp a few drops of bitter almond aroma; 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
1 coated Tsp Baking Powder
75 g crushed almonds
75 g Sugar
1 pinch Salt
100 g cold butter
1 egg (size M)
1 kg (à 720 ml g) fresh or 2 glasses of sweet/sour cherries
400 ml Cherry nectar
35 g Cornstarch
7-10 Tbsp a few drops of bitter almond aroma
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Flour

Directions

1
Knead flour, baking powder, ground almonds, sugar, salt, butter in pieces, egg and 1 tablespoon cold water first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover and chill for about 1 hour. Wash the cherries, remove the stalks and pit them (drain the cherries from the jar, collect the juice and measure 400 ml). Mix starch with 6 tablespoons of cherry nectar until smooth. Bring the rest of the cherry nectar to the boil, stir in the starch and bring to the boil. Add cherries, bring to the boil briefly.
2
Stir in bitter almond flavour. Leave to cool a little bit. Grease a tart dish (26 cm Ø; with removable base) and sprinkle with breadcrumbs. Roll out a good 2/3 of the dough on a little flour until round (approx. 30 cm Ø). Line the tin with the dough and press down well at the edges. Remove excess dough. Prick the base several times with a fork. Sprinkle with breadcrumbs and flaked almonds. Chill for about 15 minutes. Roll out the rest of the dough into a rectangle (27 x 7 cm) and cut into 7 strips (27 x 1 cm). Spread cherry compote on the dough.
3
Remove excess dough. Prick the base several times with a fork. Sprinkle with breadcrumbs and flaked almonds. Chill for about 15 minutes. Roll out the rest of the dough into a rectangle (27 x 7 cm) and cut into 7 strips (27 x 1 cm). Spread cherry compote on the dough. Place strips of dough as a grid on top and press them on the edge, cut off any excess dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let them cool down. Dust with icing sugar. Whipped cream or a creamy yoghurt tastes good with it
4
Place strips of dough as a grid on top and press them on the edge, cut off any excess dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let them cool down. Dust with icing sugar. Whipped cream or a creamy yoghurt tastes good with it
5
waiting time approx. 1 1/4 hours