Ingrédients pour A 1 Cherry Cobbler Tart A1
- 1 pint fresh or frozen cherries
- 8 ounces mascarpone cheese
- 5 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 sheet (14.1 oz) puff pastry
- 1/2 cup all-purpose flour
- 4 tablespoons (1/2 stick) cold unsalted butter
- 4 ounces semi-sweet chocolate
- 1 tablespoon A1 Steak Sauce
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- nonstick cooking spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this A 1 Cherry Cobbler Tart A1? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer A 1 Cherry Cobbler Tart A1
- Preheat oven to 400°F (200°C).
- In a medium saucepan, combine 1 pint fresh or frozen cherries, 2 tablespoons brown sugar, and 1 tablespoon lemon juice. Cook over medium heat for 6-7 minutes, or until cherries have softened and released their juices.
- Set aside to cool slightly.
- Unfold 1 sheet (14.1 oz) of puff pastry and cut into 9 equal squares.
- Lightly grease a 12-cup muffin tin with nonstick cooking spray.
- Press each puff pastry square into a muffin cup, pressing the dough up the sides to form a tart shell.
- In a medium bowl, combine 8 ounces mascarpone cheese, 1 tablespoon brown sugar, and 1 teaspoon vanilla extract. Mix until smooth.
- Evenly spoon the mascarpone mixture into the prepared puff pastry cups.
- Top each mascarpone filling with the cooled cherry mixture.
- In a small bowl, combine 1/2 cup all-purpose flour, 2 tablespoons brown sugar, and 4 tablespoons (1/2 stick) cold unsalted butter. Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cherry filling.
- Bake for 15-20 minutes, or until the pastry is golden brown and the filling is bubbly.
- Remove from oven and let cool completely to room temperature.
- While the tartlets cool, prepare the ganache: Place 4 ounces of semi-sweet chocolate in a heatproof bowl.
- In a small saucepan, heat 1/2 cup heavy cream and 1 tablespoon A1 Steak Sauce over medium heat until hot and almost boiling.
- Pour the hot cream mixture over the chocolate and let it sit for 1 minute.
- Whisk until smooth and glossy.
- To serve: Drizzle a small amount of ganache onto each serving plate.
- Top with a cooled tartlet and drizzle with additional ganache.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
38g
Fat
56g
Carbs
9g
