Cherry and Poppy Seed Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
1
- Ingredients
- 16 ozs Puff pastry (frozen)
- 5 cups Cherries
- 2 ¼ cups Crème fraiche
- 5 eggs
- 1 Tbsp Corn starch
- 1 tsp vanilla extract
- ½ cup sugar
- 3 Tbsps breadcrumbs
- 4 Tbsps Poppy seeds (lightly crushed in a mortar)
- flour (for working)
Preparation
Kitchen utensils
1 Whisk, 1 Small knife, 1 Cutting board, 1 Bowl, 1 Pot mit Deckel, 1 Skillet, 1 Sieve, 1 Teaspoon, 1 Tablespoon, 1 Citrus juicer, 1 tiefer Plate, 1 Serrated knife, 1 Wooden spoon, 1 Large knife, 1 Small bowl
Preparation steps
1.
Lay the puff pastry sheets side by side to thaw.
2.
Wash, stone and dry the cherries.
3.
Mix the creme fraiche smoothly with the cornflour, vanilla extract, eggs and sugar.
4.
Lay the puff pastry sheets on top of each other and roll out on a floured work surface to a circle a little bigger than the tart tin. Line the base and sides of the tin and prick the base several times with a fork. Put into the refrigerator for about 15 minutes.
5.
Then sprinkle the pastry with breadcrumbs and spread with the creme fraiche mixture. Scatter with cherries, pressing them in slightly.
6.
Bake in a preheated oven (180°C with fan) for about 40 minutes, until golden brown. 10 minutes before the end of cooking time sprinkle with poppy seeds. Cover with aluminium foil if it is browning too quickly and bake until done.
