Cherry Almond Crumble Tart
Introduce
Chef :
cookpad.japan
Cherry Almond Crumble Tart
Every year, I make cherry compote, so this year I tried making this tart.
Cooking instructions
* Step 1
Do this step the day before. Make the cherry compote. Make the tart dough and let chill overnight.
* Step 2
Roll the chilled dough to 3 mm thickness and line the tart pan with the dough. For the dough, please refer to
* Step 3
To prevent the crust from expanding, poke many holes in the bottom with a fork. Chill in the refrigerator for an hour to prevent shrinkage.
* Step 4
(Crumble dough) Put the cold butter and other ingredients in a bowl. Use your hand to crumble up the butter while coating it in the dry ingredients.
* Step 5
When it is all crumbly, put in the refrigerator to chill until ready to use.
* Step 6
Line the chilled tart crust with kitchen parchment paper and fill with pie weights. Bake in an oven preheated to 180°C for 12 minutes.
* Step 7
Take it out of the oven, remove the weights, and bake for an additional 5 minutes until the bottom is baked. Let cool in the tart pan. It won't be cooked through, as it will be baked again later.
* Step 8
※If it happens to expand, use the back of a spoon to smooth it down while it's still hot.
* Step 9
(Almond cream) Bring the butter to room temperature. Put the butter in a bowl and sift the powdered sugar into the bowl. Mix with a whisk until smooth.
* Step 10
Add the well-beaten egg in five portions, mixing well with each addition. ※Please bring the egg to room temperature before using. If you use a cold egg, it will separate.
* Step 11
If it happens to separate, add a bit of almond flour and mix. Next, add the kirsch and mix well.
* Step 12
Sift the almond flour into the bowl and mix. Then, sift the cake flour into the batter and mix.
* Step 13
It's ready when evenly combined. If there's air in it, it will cause it to expand while baking, so try your best not to whip it.
* Step 14
Once the tart crust has completely cooled, fill with half of Step 13 and smooth with a rubber spatula. Carefully press a generous portion of the well-dried cherries slightly into the batter.
* Step 15
Top the cherries with the remaining almond cream and smooth with a rubber spatula.
* Step 16
Sprinkle the top of the tart with the chilled crumbles. Bake in an oven preheated to 180°C for 40 minutes.
* Step 17
Once baked, let cool in the tart pan. Once completely cooled, remove from the pan.
* Step 18
Once cooled, use a tea strainer to dust powdered sugar over the top. I had some leftover cherries, so I used a few to top the tart.
* Step 19
It's even more delicious if you let it sit for at least half a day before eating. It's also delicious when chilled in the refrigerator.
Note: if there is a photo you can click to enlarge it
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