French Cherry Tart Recipes

FRENCH CHERRY TART

Steps:

• roll out the puff pastry and cut into two circles (with a diameter of 12").
• Place one of the circles onto a greased non stick tray (to go into the oven).
• cream together the sugar and the butter until well mixed.
• Add the egg and the egg yolk gradually to the butter mixture and mix until well blended.
• Add the almonds, cherries, flour and kirsch to the butter mixture and mix.
• place the mixture into the middle of one of the puff pastry circles.
• wet the edge of the pastry and place the other pastry circle on top and seal.
• put decorative slits in the top of the pie.
• glaze with the beaten egg glaze.
• Put into a medium (preheated) 180 deg c oven.
• cook for approximately 50 minutes (or until the pastry is golden brown and has risen).

CHERRY TART

Steps:

• Heat oven to 350 degrees F/180 degrees C
• For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
• For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.

CHERRY TART

Steps:

• Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture.
• Make a well in the middle, and add the eggs. Quickly work in the flour to create dough. Do not over-mix.
• Pat into a disk and refrigerate 15 minutes before rolling out.
• Arrange the cherries in the crust. Beat the eggs with the sugar, then stir in the cream and vanilla.
• Pour the custard over the cherries. Bake in a 375F oven until set, about 25 minutes. Cool before serving.

FRENCH CHERRY CLAFOUTI PUDDING - FRENCH CHERRY CUSTARD BAKE

Steps:

• Preheat the oven to 200°C/400°F.
• Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
• In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
• Pour the clafoutis batter into the greased tin or tian.
• Scatter the cherries into the top of the clafoutis batter.
• Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
• Serve warm with creme fraiche or cream.

CHERRY TARTS

Steps:

• In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.

CHERRY TOMATO TART

Steps:

• Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
• Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
• Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
• Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
• Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.

SWEET CHERRY GALETTE

Steps:

• On a piece of lightly floured parchment, roll out dough to a 16-inch-long oval (1/4 inch thick). Transfer dough and parchment to a baking sheet. Refrigerate until cold, about 30 minutes.
• Process 1/4 cup sugar, the almonds, nutmeg, and salt in a food processor to combine. Gently toss with cherries.
• Preheat oven to 375 degrees. Spoon cherries over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate until cold, 30 minutes.
• Whisk yolk with cream; brush over edges of tart. Sprinkle with remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.

SOUR-CHERRY FRANGIPANE TART

Steps:

• Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.
• Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.
• Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners' sugar, and serve.

CHERRY FRENCH TOAST BREAKFAST BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Whisk eggs in a bowl until smooth.
• Line the bottom of the prepared dish with half of the bread. Bread can be sliced or torn to cover the bottom of the dish flat. Pour half of the eggs over and spread to the edges to saturate bread. Spread half of the pie filling over.
• Line the dish with remaining bread and pour remaining eggs over to saturate; some may leak through below and that is okay. Cover with yogurt and spread evenly to seal the top. Pour remaining pie filling over and spread evenly.
• Place butter, sugar, flour, almonds, and cinnamon into a bowl. Work the dry ingredients into the butter with a fork to create crumbs, adding more flour and sugar if needed to get the right consistency. Sprinkle crumb over the top of the cherry filling. Place the baking dish on a baking sheet.
• Bake in the preheated oven until the center topping is bubbling, 35 to 40 minutes. Let cool for 10 minutes before cutting with a spatula to serve.

CHERRY FRANGIPANE TART

Steps:

• Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
• Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
• Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
• Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
• Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.