Cherry tart with cinnamon

Name: Cherry tart with cinnamon
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 200 g Flour; 185 g Sugar; 7-10 Tbsp Salt; 1 egg (size M); 125 g Butter; 1 kg Sour cherries; 75 g + 1 tablespoon brown sugar; 7-10 Tbsp Cinnamon; 100 ml Cherry nectar; 50 g ground hazelnuts; 3 Protein (size M); 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

200 g Flour
185 g Sugar
7-10 Tbsp Salt
1 egg (size M)
125 g Butter
1 kg Sour cherries
75 g + 1 tablespoon brown sugar
7-10 Tbsp Cinnamon
100 ml Cherry nectar
50 g ground hazelnuts
3 Protein (size M)
7-10 Tbsp Grease

Directions

1
Knead the flour, 60 g sugar, 1 pinch of salt, egg and butter in pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes.
2
Wash and stone the cherries. Boil 75 g brown sugar, 1/2 teaspoon cinnamon and nectar in a pan. Add the cherries and simmer covered for about 5 minutes. Drain well. Grease a rectangular tart tin (20 x 28 cm).
3
Roll out the short pastry rectangularly (approx. 24 x 32 cm) on a floured work surface. Line a tart mould with the pastry, press on, cut off any protruding edges. Sprinkle the base with nuts. Spread cherries on top.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 20-25 minutes. Beat the egg whites until stiff, add 1 pinch of salt and 125 g sugar.
5
Put the mixture into a piping bag with a large star-shaped spout and squirt it spirally onto the tart. Mix 1 pinch of cinnamon and 1 tablespoon of brown sugar, sprinkle on the tarte. Bake the tarte for another 8-10 minutes at the same temperature.
6
Let it cool down on a cake rack.