Sweet cherry tarte flambée

Name: Sweet cherry tarte flambée
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1/4 cube (10 g) Yeast; 1 TEASPOON tablespoons of sugar; 150 g Flour; 1 pinch Salt; 2 TABLESPOONS Sunflower oil; 500 g Sour cherries; 75 g Marzipan raw mass; 4 TABLESPOONS Mascarpone; 1 package Vanillin sugar; 4 TABLESPOONS Schmand; 30 g crushed pistachio kernels; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1/4 cube (10 g) Yeast
1 TEASPOON tablespoons of sugar
150 g Flour
1 pinch Salt
2 TABLESPOONS Sunflower oil
500 g Sour cherries
75 g Marzipan raw mass
4 TABLESPOONS Mascarpone
1 package Vanillin sugar
4 TABLESPOONS Schmand
30 g crushed pistachio kernels
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Crumble the yeast and mix with sugar until the yeast becomes liquid. Put flour, salt, oil and 75 ml of lukewarm water in a bowl. Add mixed yeast and knead everything into a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Wash, stalk and stone the cherries.
2
Grate marzipan, mix with mascarpone, vanillin sugar and sour cream. Stir in half the pistachios. Knead the yeast dough again and roll out to an oval (35 x 25 cm) on a floured work surface. Line baking tray with baking paper. Place the dough on top. Spread marzipan cream on top. Spread cherries on top. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes on the bottom shelf. Remove, allow to cool and sprinkle with remaining pistachios.
3
Place the dough on top. Spread marzipan cream on top. Spread cherries on top. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes on the bottom shelf. Remove, allow to cool and sprinkle with remaining pistachios. Dust with icing sugar
4
Waiting time approx. 15 minutes