Tender tart with cherries

Description

Shortbread crust goes perfectly with delicate shading. The recipe is very simple, but at the same time is great for the holiday table or for tea) Can tart without protein cream, but the taste is more intense and bright with air protein cream.

Ingredients

Flour

260 g
Butter

120 g
Sugar

75 g
Chicken egg

1 piece
Sour cream

1 Tbsp
Salt

0.5 tsp
Sour cream

200 g
Chicken egg

2 piece
Powdered sugar

3 Tbsp
Vanilla sugar

1 tsp
Potato starch

1.5 Tbsp
Cherry

300 g
Egg white

3 piece
Sugar

200 g
Citric acid

0.25 tsp

Cooking

Prepare all the ingredients. Importantly, for previously thawed cherries. Sift the flour.

Flour, cold butter (cut into cubes), sugar, sour cream, salt to kill with a mixer, at first speed. (or mash with a fork)

In a broken mass, add the egg. Again to kill blender.

Should get soft dough.

The dough is placed in the package. To put it in the freezer for 10-15 minutes.

Now for the creamy egg filling. Eggs, starch, powdered sugar, sour cream, vanilla sugar, whisk.

Defrosted cherries divide into two parts. One part sprinkle a small quantity of sugar.

Take the dough out of the freezer, quickly roll out into a thin sheet, cover form a sheet of dough. (Before that covered the bottom of the form cut a circle of parchment)Form oil NOT grease because the dough is so oily.

Now form the cake. Flatten the dough to shape, trim off the excess with a spatula. With a fork prick the dough all over the diameter, not through. Pinned for what would the dough was not rising.

Cover the dough with parchment, fill the payload. (you can use peas, beans, but I used buckwheat) "the Goods" for what would the dough was not rising. Bake the dough in preheated oven on 200 degrees, 10-15 minutes.

The dough is ready. Spread the cherries (juice with cherry squeeze, we'll need that)

Covered cherry on top of the fill, put back in oven for 20 minutes 200 degrees.

The tart is ready. This is possible and to stop, but I like tart with a delicate protein cream.

Cream. Take 3 protein, whisk in dry, clean container, until frothy, then gradually add small portions of sugar, citric acid.

Whisk the cream to a thick state, add the evaporated cherry juice (evaporation:juice pour into a metal bowl, put on fire, boil until liquid state concentrated syrup)

Here ready and tart, and cream))) Take a pastry bag and spread the cream.

The tart is ready. Put in the oven for another 3-4 minutes, that would be the cream to harden. (not required). Bon appetit!) Tender tart will please kids and picky with men)))

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