Cherry tart
Cherry is almost the end now. It would taste better if you use raw cherries, but unfortunately, I made cherry tarts using canned cherries. I used canned amarena cherries. I used canned amarena cherries for the first time, and the cherry smell was very strong But when I made it into a tart, the cherry that I chewed every time was moist and sweet, so it was very delicious~ Many people use chocolate, whipped cream, or cream cheese when making cherry tarts, but I used almond cream because it's a canned cherry. It's a tart that goes well with savory almond cream and sweet and juicy cherries Sweet and savory! Cherry tart! Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • Soft flour
    120g
  • Butter
    50g
  • Sugar
    15g
  • Salt
    little
  • egg
    1ea
  • Water
    1.5Ts
  • Eggs
    1ea
  • Eggs
    1ea
  • Butter
    80g
  • Sugar
    65g
  • almond
    80g
  • Vanilla
    1ts
  • Soft flour
    1ts
  • cherry
    40ea
Cooking Steps
STEP 1/6
Make the tart paper first. Place flour, sugar, and salt in a cutter and turn lightly, then slice cold butter and turn to fluffy powder. Add the yolk and the amount of cold water to this and turn to lumps. Make a lump, put it in a plastic bag, spread it flat, and rest in the refrigerator for more than 2 hours.
STEP 2/6
While tartzie is resting, make almond cream. Place at room temperature, gently dissolve the soft butter and add sugar and mix well. Add eggs, quickly mix, then add vanilla extract and mix well. Then add the sifted almond powder and mix well with a whisk. Make a tartji and use the remaining egg whites
STEP 3/6
Place the finished almond cream in a piping bag~ Store the tart paper in the refrigerator while panning.
STEP 4/6
If tartzie and almond cream are ready, prepare cherries. I used canned amarena cherries I drained it and thoroughly drained it with a kitchen towel.
STEP 5/6
After the tissue has been finished, push the tart paper to a thickness of 4-5mm with a plastic bag, shape it with a 9cm circular cutter, and pan it in a tart pan. Then, make a hole with a fork.
STEP 6/6
Fill panning tart paper with almond cream and tuck in the cherries. I filled the almond cream right away without baking the tartji. To enjoy a crispy texture, it's good to pan the tartji in a pan, bake it once in the oven, and then fill it with almond cream.Bake the dough containing almond cream and cherries in an oven preheated to ~170-180 degrees for 25 to 30 minutes. It's done when it's golden overall and the edges of the tartare turn yellow. Finished!
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