Cherry Tart

Name: Cherry Tart
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 200 g Flour; 1 TEASPOON Baking Powder; 75 g crushed almonds; 100 g Butter; 75 g Sugar; 1 pinch Salt; 1 egg (size M); 2 (each 680 g; separation weight: 370 g) Glasses of cherries; 6 TABLESPOONS Almond liqueur (e.g. Amaretto); 1 package Pudding powder "Vanilla Flavor"; 4 TABLESPOONS Breadcrumbs; 2 TABLESPOONS flaked almonds; 150 g Mascarpone; 100 g Whipped cream; 4 TABLESPOONS Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Cling film; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

200 g Flour
1 TEASPOON Baking Powder
75 g crushed almonds
100 g Butter
75 g Sugar
1 pinch Salt
1 egg (size M)
2 (each 680 g; separation weight: 370 g) Glasses of cherries
6 TABLESPOONS Almond liqueur (e.g. Amaretto)
1 package Pudding powder "Vanilla Flavor"
4 TABLESPOONS Breadcrumbs
2 TABLESPOONS flaked almonds
150 g Mascarpone
100 g Whipped cream
4 TABLESPOONS Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Cling film
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead the flour, baking powder, almonds, butter, sugar, salt, egg and 1 tablespoon of cold water into a smooth short pastry. Wrap in cling film and chill for 1 hour. Drain the cherries, collect the juice and measure 400 ml. Mix the juice, 4 tablespoons of liqueur and pudding powder and bring to the boil. Add the cherries and cook for 1 minute, stirring gently. Leave to cool.
2
Grease a tart tin (26 cm Ø) and sprinkle with 2 tablespoons of breadcrumbs. Roll out the dough on a floured work surface. Cut out a circle (30 cm Ø) and place it in the tin. Press firmly and remove any excess dough. Prick the base several times with a fork. Sprinkle the rest with breadcrumbs and flaked almonds. Chill for about 15 minutes. In the meantime roll out the rest of the dough. Cut strips of 1/2 cm width with a dough roller. Add the cherries to the tart. Place the strips of dough as a grid on the cherries and press them on the edge. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the lower rack for about 25 minutes.
3
In the meantime roll out the rest of the dough. Cut strips of 1/2 cm width with a dough roller. Add the cherries to the tart. Place the strips of dough as a grid on the cherries and press them on the edge. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the lower rack for about 25 minutes. Mix mascarpone, cream, icing sugar, lemon juice and the rest of the liqueur until smooth. Let the tarte cool down on a grid and dust with icing sugar. Serve with mascarpone cream
4
Waiting time approx. 1 hour