Puff pastry cherry tart

Name: Puff pastry cherry tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 9 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry; 75 g Sugar crystals; 500 g Sour cherries; 1 package Pudding powder "Vanilla Flavor"; 25 g Sugar; 400 ml Cherry nectar; 100 g Icing sugar; 1 TABLESPOON Lemon juice; 2 packages Cream stabiliser; 2 packages Vanillin sugar; 400 g Whipped cream; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

9 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry
75 g Sugar crystals
500 g Sour cherries
1 package Pudding powder "Vanilla Flavor"
25 g Sugar
400 ml Cherry nectar
100 g Icing sugar
1 TABLESPOON Lemon juice
2 packages Cream stabiliser
2 packages Vanillin sugar
400 g Whipped cream
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Place three slices on top of each other and roll out to a round dough base (28 cm Ø) on a lightly floured work surface. Place the bases in a cool place for about 30 minutes. Place one base on a baking tray lined with baking paper, prick several times with a fork. Spread the base with water and sprinkle with 25 g of sugar crystals. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
2
Let them cool down. Bake the other two cake layers in the same way, but cut one layer into 12 pieces. Wash the cherries, put one aside for decoration, remove the rest of the stalks and stone. Mix pudding powder and sugar, stir with some cherry nectar until smooth. Bring the rest of the juice and cherries to the boil, boil for 1 minute. Remove from heat, stir in the pudding powder, bring to the boil again, boil for 1 minute while stirring. Leave to cool slightly. Spread the compote on a puff pastry base. Place the second base on top and chill for about 30 minutes. Mix icing sugar and lemon juice. Spread half of the puff pastry segments with it. Mix cream firmer and vanillin sugar.
3
Leave to cool slightly. Spread the compote on a puff pastry base. Place the second base on top and chill for about 30 minutes. Mix icing sugar and lemon juice. Spread half of the puff pastry segments with it. Mix cream firmer and vanillin sugar. Whip the cream until stiff, while letting the cream firmer trickle in. Put the cream into a piping bag with a star-shaped spout. Spray dab onto the base. Place puff pastry segments on the cream. Place a cream tuff in the middle and decorate with the cherry set aside. Chill for about 1 hour
4
Whip the cream until stiff, while letting the cream firmer trickle in. Put the cream into a piping bag with a star-shaped spout. Spray dab onto the base. Place puff pastry segments on the cream. Place a cream tuff in the middle and decorate with the cherry set aside. Chill for about 1 hour