A 1 Cherry Cobbler Tart A1 Recipe

Ingredients for A 1 Cherry Cobbler Tart A1

• 1 pint fresh or frozen cherries
• 8 ounces mascarpone cheese
• 3 tablespoons brown sugar (2 tbsp for cherries, 1 tbsp for mascarpone)
• Vanilla Extract
• Puff Pastry Sheet
• All Purpose Flour
• Unsalted Butter
• Dark Chocolate
• A.1. Original Sauce
• 1/2 cup heavy cream

How to Make A 1 Cherry Cobbler Tart A1

1. Preheat oven to 400°F (200°C).
2. 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.
3. Set aside to cool slightly.
4. Unfold 1 sheet (14.1 oz) of puff pastry and cut into 9 equal squares.
5. Lightly grease a 12-cup muffin tin with nonstick cooking spray.
6. Press each puff pastry square into a muffin cup, pressing the dough up the sides to form a tart shell.
7. In a medium bowl, combine 8 ounces mascarpone cheese, 1 tablespoon brown sugar, and 1 teaspoon vanilla extract. Mix until smooth.
8. Evenly spoon the mascarpone mixture into the prepared puff pastry cups.
9. Top each mascarpone filling with the cooled cherry mixture.
10. 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.
11. Sprinkle the crumble topping evenly over the cherry filling.
12. Bake for 15-20 minutes, or until the pastry is golden brown and the filling is bubbly.
13. Remove from oven and let cool completely to room temperature.
14. While the tartlets cool, prepare the ganache: Place 4 ounces of semi-sweet chocolate in a heatproof bowl.
15. In a small saucepan, heat 1/2 cup heavy cream and 1 tablespoon A1 Steak Sauce over medium heat until hot and almost boiling.
16. Pour the hot cream mixture over the chocolate and let it sit for 1 minute.
17. Whisk until smooth and glossy.
18. To serve: Drizzle a small amount of ganache onto each serving plate.
19. Top with a cooled tartlet and drizzle with additional ganache.