Use a rolling pin to roll the puff-pastry dough out: don't stretch the dough.

If it becomes warm and soft, bring it to the freezer for 5 minutes.

Make sure that the butter puff pastry is thawed but cold.

This oval pastry ring equals 8-inch/20 cm round pastry ring.

Use one of the authentic pastry rings (perforated or non-perforated) 0.75-inch/about 2 cm high, or make it yourself (the instruction is in FAQ section).To thaw, bring the tart to the refrigerator for 24 hours. You can also freeze the fully cooled cherry tart covered with plastic wrap tightly for up to 1 month. To store leftovers, cover them with plastic wrap and store them in the refrigerator for 2 to 3 days. This cherry tart is best eaten on the day it is made. Or accompany it with vanilla ice cream or whipped cream. Serve it plain or sprinkled with icing sugar. Let it cool, remove the tart from the ring/mold, cut it with a sharp knife into pieces (photo 4). Sprinkle with slivered almonds (photo 3).īake for 30 to 35 minutes until the edges of pastry become golden brown. Pour the preparation on top of the puff pastry sheet and divide the pitted cherries over it. To make the filling, mix eggs, cream, almond flour, sugar, and lemon juice in a small bowl with a hand whisk (photo 2). Refrigerate while making the filling cream. Then, gently press it into the mold.Ĭut off any excess pastry with a sharp knife. Using hands, bring the dough over the pastry ring. Using a rolling pin, roll the thawed but still cold sheet of puff pastry on a work surface to ⅕-inch/5 mm thick. Place an oval pastry ring (see note #1) on parchment. Using a pastry brush, butter baking parchment and sprinkle it with brown sugar. Get ready a baking sheet covered with a sheet of parchment paper. Preheat the oven to 380 degrees F/190 degrees C. Replace it with whipping cream if desired.Īlmonds: use either slivered almonds or flaked almonds for this recipe. Heavy cream: it has to be at least 36% fat content. You can replace lemon juice with fresh lime juice if desired. Lemon: make fresh lemon juice with a citrus juicer or use bottled 100% lemon juice. Icing sugar: make it yourself or use store-bought powdered sugar.Īlmond flour: the recipe calls for almond flour or ground almonds.Įggs: use whole large eggs at room temperature. You can also replace fresh cherries with frozen ones when fresh fruits are out of the season - no need to thaw them. It is a personal preference to use a cherry pitter or use a simpler technique with a bottle of wine and a wooden skewer. Please, read on how to pit cherries easily.

Please, make sure to pit them, but leave cherries whole. You can use sweet or sour cherries to make the recipe. Please, follow Cathy Barrow’s quick puff pastry recipe if you want to make homemade pastry dough.Ĭherries: the recipe calls for fresh cherries. You can also thaw the puff pastry on the countertop, but check it every 5 to 10 minutes: it becomes soft quickly, making it challenging to work with. Puff pastry: use a store-bought frozen puff pastry ( pâte feuilletée in French) by Pepperidge Farm. This rustic cherry tart is a perfect balance between buttery and flaky pastry and sweet cherries.įor ingredients and detailed instructions, refer to the recipe card below.The only downside is that store-bought pastry may not be as airy (i.e., less flaky) as a homemade puff pastry, but if you need something quick, then it cannot be beaten. Using a store-bought puff pastry is a lifesaver while making the tart.Everything is made with a minimal effort and is simplified! Forget about store-bought cherry pie filling, too. It does not require a pizza cutter and a precise tart shaping.This tart recipeis one of the best cherry recipes.

Cherry tart wine