French Cherry Tart

Nowadays, life and work are busy and stressful. Many people do not pay attention to regularity in diet, which will cause various diseases. If you master the healthy cooking methods of one or two dishes, you can not only enjoy the delicious taste, but also supplement the body's nutrition and make our body healthier. Let’s learn how to make French cherry tart with me.

1. Making French cherry tart crust: Sift the freshly ground powdered sugar. There are two sugar cubes in the photo. This is because I usually grind more powdered sugar at a time. The weather in the south has been very humid recently. I put the unused powdered sugar in a sealed jar and add a few sugar cubes into the jar to absorb moisture to keep the whole jar of powdered sugar dry. When sifting the powdered sugar, I did not pick out the sugar cubes separately and sift them together. Anyway, the large particles sifted out have to be put back into the jar. The powdered sugar used with butter must be sifted, so that there will be no unmelted sugar particles in the finished product, which will affect the appearance and taste.

2.1 Mix the sifted powdered sugar and low flour; - Mix well and put in the refrigerator for half an hour

3.2 Sift the low flour

4.121 Put the butter into the previously mixed powdered sugar and low flour

5.212 Weigh the frozen butter

6.1 Use a butter mixer to mix the butter and frozen flour until it becomes sandy.

7.2 Show off my new butter mixer; - Put it in the refrigerator for half an hour before use

8.121 Use scraper instead

9.212 Add egg yolk

10. Mix the noodles into a dough

11. Put the dough into a fresh-keeping bag, tie the bag tightly, and refrigerate until it hardens before use.

12. Making cheese filling: Heat the cheese in hot water - the cheese is easier to stir into a smooth and fine texture after it is heated, but the temperature is very important to control. It cannot be too low or too high. If the temperature is too high, the cheese will become transparent, and in severe cases, the oil and water will separate. I have always wanted to test how high I usually heat the cheese, because I used to heat it based on experience. Many baking friends asked me how high I heated it, but I couldn't answer. Today I measured it and it was 60 degrees.

13. Stir the heated cheese until smooth and free of particles

14. Add powdered sugar and mix until the cheese paste is smooth

15. Add the egg and continue mixing until smooth

16.12 The cheese paste should be smooth and fine without any particles. If you see small particles, you can sift it once.

17.21 Preparation of candied cherries: Wash the cherries and remove the pits

18. Add fine sugar and mix well

19. Add a tablespoon of rum

20. Mix well and marinate for more than half an hour

21. Pickled Candied Cherries

22. Cherry tart assembly steps: Preparation: Wrap the mold with tin foil in advance - I ordered four 6CM tart rings from Japan this time, specifically for making tarts, but I couldn't find tart rings on Taobao, so I had to buy them from a proxy. This time I used two hamburger molds from Xincheng and a rectangular pie plate from Kai to make this tart. The removable bottom pie plate does not need to be wrapped with tin foil, but I have never used this hamburger mold, and I am afraid that it cannot be demolded, so I wrapped it with tin foil in advance, which makes it convenient to demold.

23. Place a layer of plastic wrap on the cutting board, and then sprinkle a layer of high-powder anti-stick on the plastic wrap.

24. Take out the refrigerated and hardened pie crust dough, cover it with a layer of plastic wrap, and then use a rolling pin to roll it out - the dough should be rolled to an even thickness. The larger the rolling pin, the easier it is to help you do this.

25. Roll the rolled dough onto the rolling pin

26. Gently place the dough on the rolling pin on the tart mold and spread it out.

27. Gently roll it on the mold and cut off the excess tart crust.

28. Adjust the fit between the tart crust and the mold, and then use a fork to poke holes in it - the purpose of the holes is to prevent the tart crust from bulging during baking. If the holes are not pierced, a closed air chamber will form at the joint between the bottom of the tart crust and the mold due to the high temperature. Gradually, the air chamber will expand and crack the bottom of the tart. After the holes are pierced, the hot air can escape from the holes and the bottom will not bulge.

29. To prevent the bottom of the tower from bulging, cover the tower mold with a layer of wax paper, and then lay heavy stones on it. If you don't have heavy stones, you can use rice, coffee beans, mung beans and other small particles with good heat conductivity to lay on the wax paper. Remember to lay it thicker. If it is too thin, it will not be able to suppress the force of the tower bottom bulging, but it can't be too thick, otherwise the tower bottom will not be baked thoroughly.

30. Bake the pie crust until half cooked and let it cool.

31. Pour the cheese filling into the cooled pie crust and top it with pickled candied cherries.

32. Bake until the cheese filling is puffed up and colored.

After reading the editor’s introduction, are you drooling? This French cherry tart is delicious and tasty. If you want to try it, go and try it yourself. You will definitely succeed.