I recommend making the recipe as written for the best results. Find the recipe card below for exact amounts and detailed instructions. Here is a quick overview of what ingredients you will need. This rustic cherry tart is a perfect balance between buttery and flaky pastry and sweet cherries.The only downside is that store-bought pastry may not be as airy (i.e., less flaky) as a homemade puff pastry, but if you need something quick, then it cannot be beaten. Using a store-bought puff pastry is a lifesaver while making the tart.Everything is made with a minimal effort and is simplified! Forget about store-bought cherry pie filling, too. It does not require a pizza cutter and a precise tart shaping.This tart recipeis one of the best cherry recipes.If it’s warm to the touch or starts to tear when you’re rolling or shaping it (and it’s not frozen), place it back in the fridge before you bake it. If you don’t have time for this, you can place the frozen sheets in the fridge the night before to let them thaw. Remove the sheets from the freezer and let them thaw for 30 to 40 minutes at room temperature before you bake them. And, if you don’t, it still might not rise well. If you try and work with it too when it’s still frozen, you’re likely to tear it. Your Puff Pastry was too cold when it went in the oven. ![]() I’ve had ovens that are up to 50 degrees off and this has saved so many of my bakes.
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