Puff pastry tart with cherries

Name: Puff pastry tart with cherries
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 5 discs (à approx. 12 x 12 cm; à 50 g) deep-frozen puff pastry; 65 g Butter; 1 Vanilla pod; 1 egg (size M); 75 g + 1 tablespoon of sugar; 7-10 Tbsp Salt; 375 g Edible quark (40 % fat in dry matter); 100 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 500 g Cherries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

5 discs (à approx. 12 x 12 cm; à 50 g) deep-frozen puff pastry
65 g Butter
1 Vanilla pod
1 egg (size M)
75 g + 1 tablespoon of sugar
7-10 Tbsp Salt
375 g Edible quark (40 % fat in dry matter)
100 ml Milk
1 package Pudding powder "Vanilla Flavor"
500 g Cherries
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Place the puff pastry slices next to each other and defrost. Melt 50 g butter. Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Cream egg, 75 g sugar, vanilla pulp and 1 pinch of salt. Stir in quark, milk and pudding powder. Finally, stir in the liquid butter. Wash the cherries, drain well, remove the stalks, halve and remove stones
2
Grease a tart mould (30 cm Ø) well. Melt 15 g butter. Roll out each slice of puff pastry into a rectangle (12 x 24 cm) on a floured work surface and cut in half lengthwise. Spread the puff pastry slices with butter and sprinkle with 1 tablespoon of sugar. Lay out the tart mould with the pastry slices slightly overlapping and press them together slightly
3
Smooth out the curd mixture on the floor. Spread the cherries on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. Take out, let it cool down and dust the edge with icing sugar