Dutch cherry tart

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Take the puff pastry out of the refrigerator 5-10 minutes before use. Roll out the puff pastry. Set a cake ring to 24 cm Ø and use it to cut a circle out of each puff pastry sheet so that one strip remains on each side. Cut both pastry strips straight, then cut them crosswise first, then diagonally in half. If necessary, use the rest of the dough for other purposes

2. 2

   Place the puff pastry bases on 2 baking trays lined with baking paper. Spread cake pieces around them. Bake one after the other in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 10 minutes. Remove the cake bases from the oven and press them flatter immediately. Let the cake base cool down

3. 3

   In the meantime, pour the cherries into a sieve and collect the juice. Remove 2 tablespoons of juice for the icing. Pour cherry juice into a litre measure and fill up to 350 ml with water. Take off 4 tbsp. juice, stir sauce powder with it until smooth. Bring the rest of the juice to the boil and thicken with the sauce powder, bring to the boil again. Fold in cherries

4. 4

   For the icing, mix 2 tablespoons of juice and icing sugar. Spread the cake pieces with it and sprinkle with sugar crystals. Whip the cream until stiff, allowing the sugar to trickle in. Put the cream into a piping bag with a star-shaped spout and spread about half of it on a cake base. Spread about half of the cherry compote on top. Place the second base on top and repeat the process with the rest of the cream and cherries. Spread 7 or 8 cake pieces in a circle on top

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
390 kcal

CARBS
39 g

FATS
24 g

PROTEINS
3 g