Cherry Tart

Name: Cherry Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 65 g soft butter; 150 g Flour; 1 pinch Salt; 60 g Sugar; 500 g Sweet cherries; 500 ml Milk; 1 package Vanillin sugar; 1 egg (size M); 35 g Cornstarch; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

65 g soft butter
150 g Flour
1 pinch Salt
60 g Sugar
500 g Sweet cherries
500 ml Milk
1 package Vanillin sugar
1 egg (size M)
35 g Cornstarch
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Cut the butter into small pieces. Knead flour, salt, 30 g sugar, 1-2 tablespoons cold water and butter to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
2
Wash, clean and stone the cherries. Mix milk, 30 g sugar, vanillin sugar, egg and starch in a pot with a whisk. Bring to the boil at low heat while stirring constantly and let simmer for about 1 minute
3
Roll out the dough on a floured work surface until round (approx. 26 cm Ø). Line a greased tarte form with lift-off base (approx. 22 cm Ø). Cut off protruding edges. Prick the base several times with a fork. Spread the cream first, then the cherries on the base, press the cherries lightly. Bake the tart on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Serve tarte lukewarm or cold
4
Waiting time approx. 10 minutes