Name: Tender cherry tart
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Flour - 260 gram; Butter - 120 gram; Sugar - 75 gram; Chicken egg - 1 PC.; Sour cream - 1 tbsp; Salt - 0.5 Tsp; Sour cream - 200 gram; Chicken egg - 2 PC.; Powdered sugar - 3 tbsp; Vanilla sugar - 1 Tsp; Potato starch - 1.5 tbsp; Cherry - 300 gram; Chicken Egg Protein - 3 PC.; Sugar - 200 gram; Lemon acid - 0.25 Tsp

Ingredients for - Tender cherry tart

1. Dough Flour 260 gram

2. Dough Butter 120 gram

3. Dough Sugar 75 gram

4. Dough Chicken egg 1 PC.

5. Dough Sour cream 1 tbsp

6. Dough Salt 0.5 Tsp

7. Pouring Sour cream 200 gram

8. Pouring Chicken egg 2 PC.

9. Pouring Powdered sugar 3 tbsp

10. Pouring Vanilla sugar 1 Tsp

11. Pouring Potato starch 1.5 tbsp

12. Pouring Cherry 300 gram

13. Cream Chicken Egg Protein 3 PC.

14. Cream Sugar 200 gram

15. Cream Lemon acid 0.25 Tsp

How to cook deliciously - Tender cherry tart

1 . Stage

Let's prepare all the ingredients. The main thing is to defrost the cherries beforehand. Sift the flour.

2 . Stage

Mix flour, cold butter (diced), sugar, sour cream, and salt with a mixer on first speed. (or grind with a fork)

3 . Stage

Add the egg to the beaten mass. Beat again with a mixer.

4 . Stage

You should get a soft, sandy dough.

5 . Stage

Place the dough in a bag. Put it in the freezer for 10-15 minutes.

6 . Stage

Now let's make the sour cream and egg sauce. Beat the eggs, starch, powdered sugar, sour cream, vanilla sugar with a whisk.

7 . Stage

We divide the thawed cherries into two parts. Sprinkle one part with a little sugar.

8 . Stage

Take the dough out of the freezer, quickly roll it out into a thin sheet, and cover the mold with the sheet of dough. (Before doing this, cover the bottom of the mold with a cut out circle of parchment) Do NOT oil the mold, because the dough is already oily.

1. Stage. Tender cherry tart: Take the dough out of the freezer, quickly roll it out into a thin sheet, and cover the mold with the sheet of dough. (Before doing this, cover the bottom of the mold with a cut out circle of parchment) Do NOT oil the mold, because the dough is already oily.

9 . Stage

Now form the cake. Press the dough into the mold, trim off the excess with a spatula. Use a fork to prick the dough all around the diameter, but not all the way through. Poke to prevent the dough from puffing up.

1. Stage. Tender cherry tart: Now form the cake. Press the dough into the mold, trim off the excess with a spatula. Use a fork to prick the dough all around the diameter, but not all the way through. Poke to prevent the dough from puffing up.

10 . Stage

We cover the dough with parchment and fill it with "weights". (You can use peas, beans, but I took buckwheat) "Load" in order that the dough would not puff up. Bake the dough in a preheated oven at 200 degrees, 10-15 minutes.

1. Stage. Tender cherry tart: We cover the dough with parchment and fill it with

11 . Stage

The dough is ready. Place the cherries (squeeze out the juice from the cherries, we will need it)

12 . Stage

We cover the cherries on top of the filling, put it back in the oven for 20 minutes at 200 degrees.

13 . Stage

The tart is ready. You can stop there, but I prefer a tart with a delicate protein cream.

14 . Stage

Cream. We take 3 whites, whip them in a dry, clean container until foamy, then gradually add sugar and citric acid in small portions.

1. Stage. Tender cherry tart: Cream. We take 3 whites, whip them in a dry, clean container until foamy, then gradually add sugar and citric acid in small portions.

15 . Stage

Whip the cream until thick, add evaporated cherry juice (evaporation: pour the juice into a metal bowl, put on the fire, boil until a liquid concentrated syrup)

1. Stage. Tender cherry tart: Whip the cream until thick, add evaporated cherry juice (evaporation: pour the juice into a metal bowl, put on the fire, boil until a liquid concentrated syrup)

16 . Stage

Here we are ready both tart and cream)))) We take a pastry bag and spread the cream.

17 . Stage

The tart is ready. Place in the oven for another 3-4 minutes for the cream to set. (It is not necessary). Bon appetit!) The most delicate tart will please both children and fastidious men)))