![]() At the 15-minute mark, check the cherry puff pastry tarts for the compote filling. Step 9: Sprinkle sugar (optional) and then, with a fork, press the edges.įinal step: Bake till paper-thin layers puff like magic, delicately crisp and golden. Step 8: Carefully brush half-inch border of the pastry (not loaded with cherries and cream cheese) with egg wash (1 egg beaten in little water). Repeat the steps for all the other tarts. A cherry danish with puff pastry is meant to look rustic. It’s perfectly, perfectly, perfectly all right if the juices run wild. Step 7: Seat a spoon of the cherry compote right in the middle of the cream cheese. Depending upon the size of your puff pastry, one and a half to 2 tablespoons should be enough. ![]() Step 6: Spoon the cream cheese mixture right in the center of the cherry tart. You may need to wet the pastry slightly with water and press it down to make the folds stick. Step 5: Divide the rolled dough into 8 equal pieces and fold over the corners (about half an inch). Although, in hindsight, a square would have been ideal. Step 4: Roll out the puff pastry into a 10 by 14-inch rectangle. If you love that bright lemony flavor, include lemon zest too. Step 3: While the compote cools completely, combine softened cream cheese with icing sugar and lemon juice. If you do, let the compote cool a bit before you whisk the booze in. As an option, you can add rum, whiskey, or brandy to it. Step 2: Splash a teaspoon of lemon juice on the thickened compote and turn off the heat. Cook pitted cherries in water with some sugar and vanilla extract for 15 to 20 minutes on low heat till the water evaporates and the fruit is soft and cooked through. Buy the best puff pastry you can find in a bakery nearby. And since there are only two ingredients in this quick weekday dessert – cherry and pastry – make them count. How to make cherry puff pastry tarts?Įvery once in a while, I stumble upon a culinary trick that changes my life in the kitchen. However, they are a specialty of Denmark, Norway, and Sweden, where they're called wienerbrød, meaning Viennese bread. They are a staple of every bakery and breakfast spread in hotels (and one I always pick up when vacationing) all over the world. Danish pastries are made with laminated dough, meaning butter is folded into the dough over and over again. More quick desserts What is a Danish pastry?Ī Danish is very similar to a puff pastry, where each morsel is accompanied by shards of pastry flying like confetti. And no, we’re not making the pastry dough from scratch! ![]() Think of the recipe as a cherry Danish with puff pastry, somewhat close to my strawberry tarts. With each creamy bite, you get a mouthful of summer rubies tucked inside deeply rich, buttery, shattering layers of pastry. If caramel has set too firmly to release from pan, heat in a 375° oven 5 minutes to warm and loosen before turning out.These cherry puff pastry tarts have an elegant, rustic beauty. Step 8ĭo Ahead: Tart can be baked 4 hours ahead. Serve tart with whipped cream or ice cream if desired. Using a dish towel or oven mitts, flip tart over onto plate. Invert a large plate over the top of the pan. Transfer tart to a wire rack and let cool 10 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and fruit juices are bubbling, 15–20 minutes longer. Step 5īake tart until pastry is puffed and just golden, 15–20 minutes. Drape over pan, then, using kitchen shears, trim to make a circle that’s slightly larger than the circumference of the pan (remember, the dough will shrink as it bakes) and tuck into pan. Unfold pastry and gently roll out on a lightly floured surface just to soften the creases and corners.
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