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We first prepare the tart sheet. It will have to stay in the fridge, during which time we will prepare the filling.
Sift the flour, mix it with salt and baking powder. This time, the role of baking powder is only to crumble the dough, not to help it grow. Then mix with brown sugar and flavors.
Cut the cold butter from the fridge into cubes, put it in the flour mixture and mix quickly with your fingertips. We will get a composition similar to breadcrumbs. Add eggs and water. Knead until you get a homogeneous dough. need for tart dough. If the composition is too soft, add a little more flour.
Make a ball of dough, cover with cling film and leave in the fridge for 30 minutes.
For the filling I used the cherries from the two jars of compote and about 300 ml of syrup. I could have put even 400 ml, I would have liked a slightly more fluid filling.
We mix the pudding powder with a little syrup. Then we incorporate it in the rest of the cherries with syrup. We put the pot on the fire and mix until the mixture thickens. It's time to put the almond and cinnamon essence. We add the blueberries. at the end so that the fruits remain whole.
Let the filling cool.
Remove the dough from the fridge, divide it so that we have a little left for the grill on top. We spread a round sheet, the size of the tray in which we bake the tart, taking care that there is enough dough left to cover the edges of the bowl. If we do not use a non-stick tray, we wallpaper it beforehand. After placing the sheet in the tray, arrange the edges, cutting off the excess if necessary. Put the filling in the tray over the sheet, then prepare from the retained dough, a grid of narrow strips.
I wanted to make a "net" but my attempt failed, it's a dough that is not easy to work with.
Put the tray in the preheated oven for 30-40 minutes. Allow to cool and powder with sugar.
Simple cherry cake
1. Prepare the tray, for which the butter melts and then, with a brush, grease the entire inside of the tray and its walls. Let it cool so that the butter coagulates, then take it out and sprinkle it with flour.
2. Mix the sugar and eggs until the mixture triples in volume. Add the sifted flour and cocoa and mix gently. Pour into the pan and bake for 25 minutes. Allow to cool and cut into 3 sheets with a long-bladed knife.
3. Alternate layers of countertop and whipped cream are placed in a tray and the cherries are placed on top. Prepare the gelatin and pour only over the cherries.
4. While the gelatin cools, the very cold chocolate is grated with a knife or passed through a grater. The chocolate chips are placed around the fruit and left to cool for 2 hours.
Sour cherry jam
- One kg of pitted cherries
- One kg of sugar
- A lemon
- A cinnamon stick
- Half a vanilla pod.
Method of preparation
The cherries are washed and cleaned of stalks and seeds and then placed in a larger bowl with the sugar over it. Keep covered for a few hours to leave the juice, but stir regularly. Then put the bowl on the fire, over low heat, and mix gently until the sugar melts.
Add the rest of the ingredients and mix. When the sugar is melted, sour cherry jam leave it on the right heat for another hour, but stir from time to time so as not to stick to the bottom of the pot. To know if the cherry jam is ready, you can do the drop test.
Take a teaspoon of jam and if the drop is firm and dark in color, then the jam is ready. If the jam decomposes easily, then it must be left on the fire for a few more minutes.
When the jam is ready, put it in clean, dry jars, screw on the lids, cover with a blanket and allow to cool naturally. The cherry jam is ready and can be kept in the pantry for the rest of the year for desserts or consumed as such.
- For the dough
- 150 g chocolate
- 5 eggs
- 150 g butter
- 150 g sugar
- 80 g flour
- butter and flour to grease the pan.
- For the filling
- 200 g white chocolate
- 400 g cream
- a teaspoon of vanilla sugar
- 300 g candied cherries.
- For decoration
- 100 g chocolate
- 30 g butter
- candied cherries.
Method of preparation
Grated chocolate melts hot. Allow to cool and add the diced sugar and butter. Mix well, then gradually add the egg yolks, beaten egg whites and flour. Stir gently, pour into a tray lined with baking paper and bake over medium heat for 30 minutes.
Meanwhile, prepare the filling. Grate and melt the white chocolate, then mix lightly with the whipped cream with the vanilla sugar and leave to cool. The baked and cooled top is cut in half.
Place a sheet on a plate and grease it with chocolate cream. Sprinkle candied cherries and cover with a second sheet of countertop. Cover with chocolate icing and garnish with candied cherries. For the icing, melt the hot chocolate with the butter.
- 2 eggs
- 6 tablespoons oil
- 2 sachets of vanilla sugar
- 8 tablespoons milk
- grated peel of a lemon
- 10 tablespoons sugar
- 250 g flour
- a pinch of salt
- a sachet of baking powder
- 400 g pitted cherries
- a spoonful of breadcrumbs.
Method of preparation
Put all the ingredients in a bowl and mix until they are no longer lumpy, add the baking powder quenched in lemon juice and incorporate into the dough. Pour into the pan greased with butter and lined with flour and place on top the cherries that have been peeled and passed through breadcrumbs so as not to leave the juice in the composition.
Heat the oven and insert the tray to increase it. Leave it on high heat for 10 minutes, then keep it on low heat and check after about 20 minutes with a toothpick if it is done. Remove from the oven, leave to cool and if you want it can be powdered with sugar.
Perfect with cherries
- For the roll sheet
- 3 eggs
- 3 tablespoons sugar
- two tablespoons flour
- a sachet of vanilla sugar.
- For the filling
- sour cherry jam
- candied fruits
- 500 ml fruit ice cream or other flavors
- 500 ml vanilla ice cream.
Method of preparation
Separate the eggs, rub the yolks with a pinch of salt, beat the egg whites with the sugar, add the yolks, vanilla sugar and sifted flour. Line the baking tray with baking paper and bake the dough for 10 minutes on one side and 10 on the other.
The sheet is removed warm and placed on a cake tray in the shape of a cake, lined with aluminum foil. Put a layer of ice cream, sour cherries and put the candied fruit on top.
Add a layer of cherry jam, a layer of vanilla ice cream. Spread over the entire surface being careful not to get out of shape. Cover with foil on the edge and wrap with aluminum foil. Put in the cold and then serve garnished with cherries and mint leaves.
Cherry and sour cream tart - a sweet surprise for loved ones!
We present you the recipe for a delicious tart, which will delight you with its taste qualities. It is very tender and contains the aroma of summer. Your family will be delighted with this dessert.
It is easy to prepare. Therefore, baking the tart before the arrival of the guests (for example) will not be a difficulty. Save the recipe and diversify your menu with the wonderful cherry and sour cream tart!
-150 g of sweet cottage cheese 2%
-5 tablespoons refined oil (odorless)
-1.5 teaspoons of baking powder.
-300 g of fermented cream 15%
-150 g of 5% sweet cottage cheese
-200 g of fresh or frozen cherries.
METHOD OF PREPARATION:
1.Prepare the dough: sift the flour in a bowl. Add baking powder, cottage cheese, oil and milk. Using a spoon, mix well. Then knead the dough with your hands: it must be soft and non-sticky.
2. Line the bottom of the tray with baking paper.
3. Spread the dough in a round top, larger than the diameter of the tray. Then carefully transfer it to the tray, shaping the walls of the future tart.
4. Prepare the filling: beat the eggs with the sugar, using the mixer, until they increase in volume.
5.Add the sweet cottage cheese, cream and flour. Mix very well, then pour the composition obtained into the tray top.
6.Prepare the cherries: if they are frozen, it is not necessary to defrost them beforehand. Place them on the surface of the filling layer, dipping them a little in it.
7. Bake the tart for 40-50 minutes in the preheated oven to 180 ° C. Then turn off the heat, but do not remove the tart from the oven and do not open the door. Wait until it cools completely.
8. Take it out of the oven and put it in the fridge so that it coagulates permanently.
9. Sprinkle it with powdered sugar or decorate it with fruits and mint leaves, for example.
Sausage biscuits. The easiest and tastiest recipe
Who hasn't eaten homemade biscuit salami at least once in their life by their mother or grandmother? If you miss this unmistakable taste, don't wait and prepare the lightest and tastiest recipe.
- Training:30 min
- Total time:30 min
500 g plain biscuits (popular)
100 g butter
150 ml of milk or water
3 tablespoons sugar
4 tablespoons cocoa powder
2 pieces of shit (or more, to taste)
100 g nuts
50 g raisins
3 tablespoons rum
2 sachets of vanilla sugar
coconut flakes for decoration
Lightly brown the biscuits and nuts in the oven to make them crispier, then crush them and place them in a large bowl. In a separate bowl, hydrate the raisins in 3 tablespoons of rum. Cut the dates and shit into pieces and place on top of the biscuits and nuts.
Put the milk and sugar in a saucepan, bring to the boil, then add the butter cut into pieces and mix until melted. Add cocoa powder, sugar
vanilla and mix well until smooth as a sauce.
In the bowl with biscuits, nuts and dates, add the hydrated raisins (including rum) and then pour over all the ingredients the prepared cocoa sauce. Stir gently to soak well in the sauce, making sure that the biscuits do not crumble too hard.
Spread a food foil on the board, pour the molded composition in the form of a roll (salami), then roll the foil tightly around the composition. Put this biscuit salami in the fridge for about 4-5 hours or overnight, remove from the foil, roll in coconut flakes and serve cut into thick slices.
Cherry and carob cake
Cherry and carob cake, a recipe adapted to the needs of my allergic daughter. It's amazing how a fragrance can carry you on the wings of time.
From June 1 & # 8211 baby's day, I thought of a recipe that my mother would prepare with great pleasure for me and my sisters. It's the childhood cake! I find it amazing how a flavor can carry you on the wings of time & # 8230 To meet the needs of my daughter, who is allergic to cow's milk protein, I have adapted the recipe. The end was a surprising cake with cherries and carob.
- 200 g cherries, pitted frozen without seeds
- 6 yolks
- 6 tablespoons flour
- a salt powder, (for children older than 2 years)
- a teaspoon of baking powder
- 6 tablespoons coconut milk, (or any other vegetable milk or water, for children under 1 year)
- 3 tablespoons carob, (carob powder)
- 6 tablespoons agave syrup, or any other sweetener that age allows (sweetener can also be excluded)
- 3 tablespoons sunflower oil
Steps needed to prepare
- In a bowl, mix the yolks with a pinch of salt (if your child allows), then with the oil, milk and sweetener that you like.
- Carob powder and baking powder are mixed with flour. Then sift over the yolks.
- We incorporate everything until it blends perfectly.
- We turn the composition upside down in a baking tray or form lined with baking paper.
- Place the cherries on top and leave them in the oven to pass the toothpick test.
Tip - For children without egg white allergy, whole eggs can be used, no more coconut milk is added and the amount of oil is supplemented with 3 tablespoons.
A delicious recipe: Cherry tart!
■ 1 tablespoon of cherry alcohol or
■ 850 g pitted frozen cherries
■ 2 tablespoons cherry or cherry jam
■ 4-5 tablespoons powdered sugar mixed with a little water
Method of preparation
1 Preheat the oven to the 5/180 ° C mark. Spread the dough in a thin sheet on the flour-covered surface. Wallpaper the tart shape with the corrugated edges with baking paper and place the dough in the shape.
Put in the freezer for 15 minutes. Prick the dough with a fork from place to place and cover with foil and dried beans. Bake for 15-20 minutes, until hardened. Remove the foil and beans and bake again for 15 minutes, until golden brown.
2 Meanwhile, prepare the filling. In a bowl, combine the sugar, almonds, butter, egg and egg yolk to make a paste. Add the alcohol and refrigerate until ready to use.
3 Spread the cream on the tart and level the surface. Bake for 25 minutes, until browned and crispy. When you take the tart out of the oven, place the fruit on top.
Combine the jam with a little warm water and grease the cherries for icing. Allow to cool and then sprinkle with powdered sugar.
Serve with whipped cream or as such.
If cherries are too sour for you, see here dessert recipes with cherries!
Good to know
• Make sure that the baking paper slightly protrudes beyond the edges of the mold so that the filling does not overflow during baking.
• For a perfect appearance of the dough, after the tart is baked and warm, cut the uneven edge with a sharp knife so that you get a straight cut edge.
• You can replace alcohol with lemon juice, especially if you use cherries instead of cherries.
Try it too!
In a classic version, grease the dough with heated jam, then put the almond cream and then garnish with browned almond flakes.
If you use fresh fruit, you need about 500 g of cherries or cherries do not forget to remove the seeds.
Clafoutis with eggs and cherries
Tarts, like any other dish, can be healthy if harmful ingredients are replaced with healthy ones. Today we offer you a delicious and low-calorie clafoutis.
- fresh or frozen cherries 400 g
- eggs 4 pcs.
- maple syrup 40 g
- milk 400 ml
- vanilla 1 tsp
- wholemeal flour 80 g
- loosening agent 1 teaspoon
- salt to taste
- butter for greased tray
Method of preparation:
Preheat the oven to 180 degrees. A medium-sized baking tray is greased with butter or coconut oil. Place the cherries at the bottom of the pan. Frozen cherries are thawed preventively and drained of juice. The other ingredients are mixed until a homogeneous mass is obtained with the utensils we have at hand - tel, blender or mixer. A thin dough is obtained, as is that for pancakes. Pour the homogeneous mass over the cherries and bake for 35 minutes or until golden brown. Allow to cool completely, after which it can be cut.
- 800 g pitted cherries
- 1 vanilla essence
- ½ lemon
- 300 g sugar
- 2-3 tablespoons cherry
- 4 tablespoons starch
The secret to a truly successful tart is to use water and butter as cold as possible. Baking time may differ depending on the oven used. It is important to make sure that it is baked inside.
Another tip to keep in mind is that you need to move very quickly when kneading the dough to prevent the butter from melting. Otherwise, you will not get a crumbly and crunchy dough.
Have fun cooking, hardworking housewives (and housewives)!
Quince tart in wine
I wasn't used to eating quinces because they are a little bitter and ugly to clean. But I got over it and found out that I make a good house with red wine. Now it seems to me that the most beautiful autumn dessert contains quince.
- 4 drops
- 100 g soft brown sugar (soft)
- Anason stelat
- 200 ml of dry red wine
For the dough:
- 260 g of flour
- 160 g of greasy butter
- A teaspoon of apple cider vinegar
- 4 tablespoons cold water
- A pinch of salt
- 2 tablespoons sugar (optional)
- 1 beaten egg to grease the edges
For sprinkling over the dough:
- 100 g of brown sugar
- 5 tablespoons breadcrumbs
- 1 tablespoon cinnamon, all combined.
Method of preparation
First I washed the quinces with yellow down. I cut them into slices, put them in the pan and sprinkled brown sugar, cinnamon and red wine on them. I also put a star anise in the pan for even more flavor. I baked at 200 degrees until the quinces softened and gave in to the smell.
While the quinces were baking, I made the top. I put the flour in the bowl with the salt powder and the cold butter cut into pieces, I pulsed until I got crumbs, then I added apple cider vinegar and cold water. I kneaded a little enough to incorporate into a ball. Do not knead too much, we do not want to develop the gluten network, the countertop will come out hard when it bakes. I spread it on a baking sheet to wait for the quinces. I sprinkled a mixture of brown sugar, cinnamon and breadcrumbs on it.
I took out the quince tray. They looked like this:
As they cooled a little, I placed them on the counter over the mixture of sugar, breadcrumbs and cinnamon. I poured the rest of the syrup from the tray.
I folded the edges, greased them with beaten egg and sprinkled lavender. I already had the oven hot at 190 degrees. It's ready when the edges turn brown. About 15 minutes.
And, as soon as it has cooled down a bit, you can enjoy one of the most beautiful autumn desserts!