John Myers
Contents
show
Cake: Cherry Tart Rose Red
The perfect cake: cherry tart rose red recipe with a picture and simple step-by-step instructions.
dough
- 200 g Wheat flour
- 40 g Sugar white
- 0,5 tsp Ground cinnamon
- 100 g Liquid butter
Covering
- 450 g Cherries fresh
- 75 ml Orange juice
- 0,5 piece Lemon
- 75 g Sugar white
- 0,25 piece Grated tonka beans
- 4 sheet Gelatin white
dough
- Mix flour, sugar and cinnamon and knead with butter … Chill in the refrigerator for about 30 minutes … Roll out the dough and line the silicone tart pan (20 cm in diameter) with dough
to bake
- Bake in a preheated oven at 180 ° C for about 20 minutes … remove from the oven and let cool down in the pan
garnish
- Wash cherries, stone them and weigh 200 grams twice … Halve the first 200 grams of cherries and quarter the other 200 grams … Soak gelatine in cold water … Squeeze the lemons (= 25 ml of juice)
- Bring the 200 grams of cherry halves to the boil in a saucepan with sugar, orange and lemon juice and simmer for about 10 minutes … squeeze freshly ground tonka bean and gelatine and fold in … Remove the cherry mixture from the stove, cool and allow to thicken a little … subject 200 grams of cherry quarters
Complete
- Spread the cherry mixture from the dough base … chill in the mold in the kitchen cabinet for approx. 12 hours or overnight
Serve
- Remove the cherry tart from the mold … cut into 12 pieces … serve on a cake platter
TIP
- Fruit cakes or tarts taste chilled and at least 2 days later they are most delicious and refreshing in summer.
Facebook Comments