Description
Delicious tart cherry, which has a forming test in the form of a spiral. The beauty of Tarth is fascinating. And the taste and aroma just attracts eat not one bite!!! Help yourself!!!
Ingredients
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Flour
2.5 cup
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Butter
150 g
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Water
200 ml
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Salt
0.5 tsp
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Cherry
500 g
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Sugar
100 g
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Corn starch
2 Tbsp
Cooking
In a food processor, combine the flour, salt and butter. Add the icy water. Roll the dough into a ball and place in the fridge for 30 minutes
Roll out half of dough between two sheets of parchment to desired size.
Form 26 cm grease with butter. Divide the dough and send in the form in the refrigerator.
From the second half of the dough roll out the dough and cut into strips 1cm wide and about 25 cm in length. Put the strips on a sheet of parchment and put in refrigerator to cool. Further, from the cold dough will turn spiral.
Prepare the filling. Cherries wash and remove seeds. In a saucepan, add the cherries and cover with water (190 ml) and cook on medium heat for 10 minutes.
At this time, in a separate bowl, combine sugar and cornstarch. Mix with 1 tbsp of the juice. Then add the mixture to the pan to cherry. Mix. Prepare a cherry filling until it thickens, about 5 minutes. Then remove the pan from the heat and let the cherries cool before filling her pie.
Take out of the refrigerator base. And now, a little secret. Usually when baking tarts with a wet filling, I use protein so that the dough under a wet filling is well cooked. Protein prevents this problem. Now, pour the protein to the bottom of the tart and rolls along the bottom, the excess drain off. Put the cooled filling on the tart. Distributed on the form.
Get the second half of the dough cut in strips. Since the mid-lay out the strips and twist them into a spiral on weight, try not to touch the filling
Turn on weight and gently spread in a circle spiral. The joints are wetted with water and turn on the spiral. Twist until you fill the whole tart. Chilled dough, copes well with this task. Tart sprinkled with sugar.
Send the tart in a preheated 180 deg. for 45 minutes or until Golden brown.
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