Linz cherry tart

Ingredients

Directions

1. 1

   Knead 200 g flour, baking powder, ground almonds, sugar, salt, fat in pieces, egg and possibly 1 tbsp. ice-cold water first with the dough hooks of the hand mixer, then briefly with your hands until smooth. Cover and chill for about 30 minutes.

2. 2

   Wash, stalk and stone the cherries. Grease a tart dish (26 cm Ø; at least 3 cm high) and sprinkle with breadcrumbs. Roll out 2/3 of the dough on a little flour until round (approx. 30 cm Ø). Line the tin with the dough and press down well at the edges. Prick the base several times with a fork. Sprinkle breadcrumbs and flaked almonds on top. Chill for about 30 minutes.

3. 3

   Mix 100 ml cherry juice and starch. Bring 300 ml juice to the boil, stir in the starch, bring to the boil briefly. Stir in flavour, fold in cherries and bring to the boil briefly. Cool down for about 10 minutes

4. 4

   Form the rest of the dough on a little flour into a roll (approx. 30 cm), then roll out into strips (approx. 12 x 30 cm). Cut lengthwise into approx. 1.5 cm strips. Fill the compote into the mould. Place the strips on top in a grid pattern and press down at the edges. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/ gas: level 3) on the 2nd rack from below for approx. 35 minutes. Let them cool down. Dust with icing sugar. Serve with cream

5. 5

   The compote liquid can overboil slightly during baking. Therefore it is best to place a piece of aluminium foil under the pan