Rustikales Kirschtörtchen
Rustikale Freiformtörtchen mit frischen roten Kirschen sind ideal für ein Sommerpicknick. Sie sind leichter zu transportieren als klebrige Kirschkuchen.
Quelle: Martha Stewart Living, Dezember / Januar 1998
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Blanchiertes Mandelmehl ist in Spezialgeschäften erhältlich. Sie können auch selbst mit einer Küchenmaschine machen, indem Sie ganze blanchierte Mandeln so fein wie möglich mahlen.
Bryson
27.04.2023 @ 06:07
These rustic free-form tarts with fresh red cherries are perfect for a summer picnic. They are easier to transport than sticky cherry cakes. The recipe, from Martha Stewart Living, December/January 1998, yields one nine-inch tart. To make it, you will need all-purpose flour for dusting, one thawed frozen puff pastry sheet (17 1/4 ounces), five tablespoons unsalted butter at room temperature, 1/3 cup plus four teaspoons sugar, 1/2 cup blanched almond flour, one large whole egg, 1/2 teaspoon pure almond extract, one large egg yolk, one tablespoon heavy cream, and one pound pitted and stemmed red cherries. The directions are as follows: preheat the oven to 425 degrees Fahrenheit, roll out the puff pastry to 1/8 inch thickness, cut a 12-inch circle, roll up the edges to make a 10-inch crust, chill for 30 minutes, mix the butter, sugar, almond flour, whole egg, and almond extract, prick the crust with a fork, brush with egg yolk and cream, spread the almond mixture, cool for 15 minutes, add the cherries, bake for 15 minutes, sprinkle with sugar, bake for 5-10 minutes more, and cool on a wire rack. Blanching almond flour is available in specialty stores, or you can make it yourself by grinding blanched almonds as finely as possible in a food processor. Enjoy!