CHERRY TART
This cake was made a few weeks ago, as you can see the pictures did not come out as they had to, and I was not going to publish it because I wanted to repeat it but for lack of time at the moment it remains like this ... The cake for my taste is delicious to repeat but it will have to be on another occasion, I hope you like it ..
INGREDIENTS FOR THE MASA SABLÉ
300g of pastry flour
1 teaspoon of baking powder
150g of cold butter in small pieces
1 pinch of salt
70g of icing sugar
2 egg yolks
25 g of cold milk
1 beaten egg (to paint the dough9
INGREDIENTS FOR FILLING
500g of pitted cherries
60g of sugar
50g of lemon juice
1 tablespoon of cornstarch span>
2 tablespoons of merme cherries
PREPARATION MASS SABLÉ
PREPARATION FOR THE FILLING
INGREDIENTS FOR THE MASA SABLÉ
300g of pastry flour
1 teaspoon of baking powder
150g of cold butter in small pieces
1 pinch of salt
70g of icing sugar
2 egg yolks
25 g of cold milk
1 beaten egg (to paint the dough9
INGREDIENTS FOR FILLING
500g of pitted cherries
60g of sugar
50g of lemon juice
1 tablespoon of cornstarch span>
2 tablespoons of merme cherries
PREPARATION MASS SABLÉ
Put in a glass the flour, the yeast, the butter, the salt, the sugar glas, yolks and milk. Knead 20 sec/vel 6. Remove the dough from the glass, put it in a plastic bag and let it rest in the refrigerator for at least 15 minutes.
The oven is preheated at 180ºC.
Using a rolling pin, spread half of the dough and cover with she inside a removable mold of 22 cm in diameter. Let stand in the refrigerator for 10 minutes. (You can freeze the other half of the dough and reserve it for other uses.)
Paint the base of the cake with a beaten egg and bake for 7 minutes (without reaching to brown).
PREPARATION FOR THE FILLING
Put the cherries, the sugar and the lemon juice in the glass and set 3 minutes/37th spoon speed.
Add the cornstarch and set 30 seconds speed 2.
Add the jam and program 15 seconds speed 2.
Pour the cherry filling over the dough and bake for 20 seconds.