Dutch cherry tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, egg yolk, 25 g butter and salt with the dough hooks of the hand mixer to a smooth dough. Gradually add 150 ml water. Place the dough in the refrigerator for 15 minutes.

2. 2

   Roll out 250 g cold butter on a floured work surface to a square of approx. 20 x 20 cm. Also roll out the dough thinly on a floured work surface to a square of 30 x 30 cm.

3. 3

   Place the rolled out butter on the dough. Whip the excess dough over the butter in the middle. Dust the dough evenly with some flour and roll out to a rectangle of approx. 25 x 35 cm. Whip the dough twice on top of each other from the long sides, dust again with a little flour and roll out again to a rectangle of approx. 25 x 35 cm (1.

4. 4

   tour). Now fold the dough over four times from the long sides (2nd tour). Cover the dough and chill for 15 minutes. Roll out, repeat 1st and 2nd tour. Cover the puff pastry with cling film and refrigerate for another 30 minutes.

5. 5

   Roll out the puff pastry on a floured work surface to form a rectangle (approx. 30 x 60 cm). Cut out two circles (30 cm Ø) with a cake ring. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes.

6. 6

   Straighten the edges of the still warm puff pastry bases with the help of the cake ring. Let them cool down afterwards. Remove the stalks from the cherries, wash, drain and stone them. Put the cherries on a sieve and collect the juice (approx. 50 ml).

7. 7

   Mix the cherry nectar with the cornflour. Wash the lemon hot and peel the peel spirally. Bring 200 ml cherry nectar, cinnamon stick and lemon peel to the boil. Add the cornflour and bring to the boil again briefly.

8. 8

   Stir in the cherries. Let the compote cool down. Soak the gelatine, squeeze out well and dissolve. Whip 400 g cream with 1 packet of vanillin sugar and 1 tablespoon of sugar until stiff. Stir in the gelatine.

9. 9

   Place a puff pastry base on a cake plate and close the cake ring around it. Spread the compote over it. Spread cream over it. Chill for 30 minutes. Mix currant jelly and icing sugar.

10. 10

    Spread the second base with the jelly, allow to set and cut into 14 pieces. Whip 200 g cream, vanillin sugar and sugar until stiff. Pour into a piping bag with perforated spout. Mark 14 pieces on the cake and squirt a cream roll on each piece.

11. 11

    Place the puff pastry corners diagonally on top.