Torta: Cherry Tart Rose Red

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

Bake in a preheated oven at 180 ° C for about 20 minutes ... remove from the oven and let cool down in the pan

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

Spread the cherry mixture from the dough base ... chill in the mold in the kitchen cabinet for approx. 12 hours or overnight

Remove the cherry tart from the mold ... cut into 12 pieces ... serve on a cake platter

Fruit cakes or tarts taste chilled and at least 2 days later they are most delicious and refreshing in summer.