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

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Tender cherry tart

Dough

1. Flour 260 gram

2. Butter 120 gram

3. Sugar 75 gram

4. Chicken egg 1 PC.

5. Sour cream 1 tbsp

6. Salt 0.5 Tsp

Pouring

1. Sour cream 200 gram

2. Chicken egg 2 PC.

3. Powdered sugar 3 tbsp

4. Vanilla sugar 1 Tsp

5. Potato starch 1.5 tbsp

6. Cherry 300 gram

Cream

1. Chicken Egg Protein 3 PC.

2. Sugar 200 gram

3. 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)))