Cherry Tarts
Ingredients
- for the dough
- 350 grams Pastry flour
- 125 grams sugar
- 1 Tbsp Vanilla sugar
- 1 tsp lemon zest (untreated)
- ½ tsp salt
- 250 grams vegan Margarine
- Pastry flour (for the work space)
- for the topping
- 400 grams Sweet cherry
- 100 grams Raspberries
- 180 grams sugar
- 2 Tbsps Vanilla sugar
- 4 centiliters Currant liqueur
- 50 grams slivered almonds
- 2 Tbsps Soy cream
- 1 pinch ground Saffron
Preparation steps
Mix the flour, sugar, vanilla sugar, lemon zest and salt on a work surface. Place the margarine in small pieces around the flour. Chop everything with a knife and quickly knead into a smooth dough. Form the dough into a ball and wrap in foil. Chill for 1 hour.
Rinse the cherries, pat dry and remove the pits. Rinse the raspberries. Place the cherries and raspberries in a large saucepan with the sugar and vanilla sugar. Mix well, cover the pan and let sit for about 30 minutes. Bring the mixture to a boil for 4 minutes. Remove from the heat and stir in the liqueur.
Preheat the oven to 180°C (approximately 350°F).
Divide the dough in half. Roll out one half onto a floured surface. Press the rolled out dough into a tart tin and form an edge. Sprinkle with the sliced almonds and jam. Bake for about 30 minutes.
Roll out the remaining dough. Cut wide strips with a pastry wheel. Form a lattice pattern on top of the tart with the strips. Stir the cream and saffron. Brush over the dough. Bake for 30 minutes.
If necessary, cover with aluminum foil to prevent browning. Allow to cool and serve.
