Ingredients for French Cherry Tart
- 1 sheet (14.1 oz) ready-made puff pastry
- 1/2 cup (115g) unsalted butter, softened
- Fresh Cherries
- 1/2 cup (100g) granulated sugar
- Ground Almonds
- 1 large egg
- 1 large egg yolk
- Plain Flour
- 1 tablespoon Kirsch (optional)
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How to Make French Cherry Tart
- Preheat oven to 180°C (350°F).
- Roll out one sheet of puff pastry (approximately 12 inches) and cut into two 6-inch circles. Place one circle in a greased, non-stick tart pan (9-inch diameter).
- In a medium bowl, cream together 1/2 cup (115g) softened unsalted butter and 1/2 cup (100g) granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 large egg yolk, one at a time, mixing well after each addition.
- Stir in 1/2 cup (60g) almond flour, 2 cups (250g) pitted fresh cherries (halved if large), 1/4 cup (30g) all-purpose flour, and 1 tablespoon Kirsch (optional). Mix until just combined.
- Spoon the cherry mixture into the prepared puff pastry crust.
- Brush the edges of the bottom pastry circle with water or beaten egg.
- Top with the second puff pastry circle and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Brush the top crust with 1 egg beaten with 1 tbsp of water.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
- Let cool slightly on a wire rack before serving. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
185g
Fat
71g
Carbs
28g
