CHERRIES' TART
(This recipe is Serena85)
A sweet and tart unusual, perfect for a lunch in the company
INGREDIENTS
Pastry: 300 g flour
INGREDIENTS
Pastry: 300 g flour
150 g butter
sugar g 100
2 egg yolks
a lemon
sale
madeleine Paste:
180 g sugar
150 g flour
40 g butter
3 egg
1 egg -
a sachet of vanilla
a pince of salt
For stuff :
cherries 400g
3 ladyfingers.
preparation
Pastry: soak the flour with the butter, then mix the crumbs obtained with the yolks, sugar, a pinch of salt, the grated rind and juice the whole lemon. Shaped the doughinto a ball, wrap in plastic wrap and let rest in refrigerator for 30 '. Madeleine Paste:mounted in a water bath and the egg yolks with the sugar, vanilla and a pinch of salt,flour out of the fire and the incorporated melted butter. Stuff and finish: Cook in a panwith 2 tablespoons of sugar a tablespoon of butter, stirring with half a lemonspeared on a fork (used to flavor). When the caramel is light brown, add thecherries, pitted, and sauté over high heat for 3 'will not be until the syrup thickens.Cool the cherries and mix with crushed biscuits. Roll out the pastry to a thickness of4 mm and with it a lined cake tin (diameter 24 cm, h cm 5). Spread the cherries on the bottom of baking pan, add the pasta madeleine, sprinkle with powdered sugarand finished with strips of pasta obtained from the pastry trimmings. Shaped edgeover the filling to taste and rimboccatelo. Bake the tart in the oven at 180 ° C - (360°F) for 20 ', then at 170 ° C (340°F) for 20'. Sfornatela Finally, after 10 remove from the mold 'and let cool on a wire rack. Serve garnished with a cherry syrup to taste and fresh. "
preparation
Pastry: soak the flour with the butter, then mix the crumbs obtained with the yolks, sugar, a pinch of salt, the grated rind and juice the whole lemon. Shaped the doughinto a ball, wrap in plastic wrap and let rest in refrigerator for 30 '. Madeleine Paste:mounted in a water bath and the egg yolks with the sugar, vanilla and a pinch of salt,flour out of the fire and the incorporated melted butter. Stuff and finish: Cook in a panwith 2 tablespoons of sugar a tablespoon of butter, stirring with half a lemonspeared on a fork (used to flavor). When the caramel is light brown, add thecherries, pitted, and sauté over high heat for 3 'will not be until the syrup thickens.Cool the cherries and mix with crushed biscuits. Roll out the pastry to a thickness of4 mm and with it a lined cake tin (diameter 24 cm, h cm 5). Spread the cherries on the bottom of baking pan, add the pasta madeleine, sprinkle with powdered sugarand finished with strips of pasta obtained from the pastry trimmings. Shaped edgeover the filling to taste and rimboccatelo. Bake the tart in the oven at 180 ° C - (360°F) for 20 ', then at 170 ° C (340°F) for 20'. Sfornatela Finally, after 10 remove from the mold 'and let cool on a wire rack. Serve garnished with a cherry syrup to taste and fresh. "
Recipe of 2012/01/17
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