Quick punch tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Take the dough out of the fridge about 10 minutes before processing. Remove the dough from the package, cut off 100 g and set aside. Roll out the rest of the dough between 2 layers of baking parchment round (approx. 32 cm Ø), place in a greased tart tin with lift-off base (approx. 26 cm Ø), pressing the edge lightly. Cover with baking paper and sprinkle with dried peas. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes on the bottom shelf

2. 2

   In the meantime, bring cherries, 5 tablespoons of red wine, sugar and spices to the boil in a pot. Remove star anise. Mix starch with 2-3 tbsp red wine, pour into the cherry compote, bring to the boil while stirring, remove from the heat. Take the tart out of the oven, remove the dried peas and baking paper, spread the compote evenly on the tart

3. 3

   Roll out 75 g of dough between 2 layers of baking paper in a rectangular shape (approx. 7 x 26 cm). Cut lengthwise strips (approx. 1 cm wide) with a wavy dough wheel, place 5 strips on the tart at a distance of approx. 4 cm and cut to the right length. Place the remaining strips on top so that rhombs appear. Knead the remaining dough and roll out again between 2 layers of baking paper in a rectangular shape (approx. 3 x 26 cm). Cut 3 strips in the same way and lay them on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes, remove from oven and let cool down for about 1 hour. Serve dusted with icing sugar. Cinnamon cream tastes good with it

4. 4

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
200 kcal

CARBS
27 g

FATS
9 g

PROTEINS
2 g