Sweet Cherry Tart

Overview

The first dry weather after the earthquake. Actually, this should have been done the day before, as a way to eat the piled cherries. However, the baked tart crust broke into pieces when unmoulding, so after much thought, I decided to re-bake the tart crust the next day. I don’t know if the demonic wind in the evening is the ominous omen. The sudden shaking in the early morning of the next day disrupted all plans. Returning to a messy scene, cleaning up the mess, leaving nothing but idle waiting. The ground seemed to be gradually becoming more stable, so I decided to continue completing the tapioca prepared the night before. While patiently guarding the oven, I was thinking about what to do in case of any eventuality. I was also thinking, would anyone say, are you crazy? You still want to bake a tart crust at this time? . . . Next to the oven, "Learn to Bake with You" is still spread out there, and everything seems to be as usual. The sweet cherry tart on the page is bright red and stunning, just like before. . . .

Tags

• baking
• butter
• cake flour
• cherry
• cold water
• corn starch
• egg yolk
• fruit juice
• sugar
• fine sugar
• salt

Ingredients

Steps

1. 1 Ingredients for stuffing

   

2. 2 Remove the pits from the cherries, add 25 grams of sugar, and marinate for more than 2 hours

   

3. 3 Pour out the filtered juice

   

4. 4 Add water to the juice until the total weight reaches 100g

   

5. 5 Add cornstarch, salt, and the remaining 35 grams of sugar, and mix well

   

6. 6 Pour into a pot and heat, stirring constantly until thickened

   

7. 7 Pour over the cherries while they are still hot, cool and set aside

   

8. 8 Tape material

   

9. 9 Mix egg yolks, cold water and salt evenly

   

10. 10 Sift cake flour and sugar together

    

11. 11 Add butter

    

12. 12 Knead into coarse powder

    

13. 13 Add egg yolk water

    

14. 14 Mix well

    

15. 15 Divide into 4 equal parts and refrigerate until hard

    

16. 16 Take it out, roll it into a round piece, and refrigerate until hard

    

17. 17 Place it in the mold, trim the edges and make holes with a fork

    

18. 18 Put in the oven, middle layer, heat up and down at 190 degrees, bake for 20-30 minutes, the surface will be golden brown, and come out of the oven

    

19. 19 After cooling, carefully remove

    

20. 20 Fill with fillings and eat