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Cherry tart

Cherry tart

-sugar is mixed with butter until it melts

-add the lightly beaten egg

-add the flour and mix the dough

-Get cold for at least 30 minutes

spread the dough in the tart pan, put it in the oven until it browns a little

-seal the crust, greasing it with lightly beaten egg white, pour the filling and sprinkle it without cherries

- put it back in the oven until the filling is cooked.

-Filling

-mix all the above ingredients and pour over the crust.

-cooling it will be powdered with powdered sugar and serve ..!


Anda Calinici recipe: Frangipani tart with cherries

Anda Calinici, one of the most talented chocolate makers in Romania, gave us a delicious recipe with cherries.

Tart preparation:

Beat the butter with the sugar for about 5 minutes. Incorporate the yolk. Add flour and salt. Mix the minimum necessary to incorporate the flour. Add the sour cream and gather the dough into a ball. Lightly flatten, place in plastic wrap and refrigerate for 1-2 hours. After 1-2 hours, spread the dough between 2 baking sheets to fit in a tart pan with a diameter of 24 cm. It is pricked everywhere with a fork. Bake at 175 degrees for 15 minutes, until lightly browned.

For frangipani

  • 115 g soft butter
  • 90 g of honey
  • 100 g almond powder
  • 2 eggs
  • 60 g sweet cream
  • almond extract
  • Fresh or frozen cherries

Butter, honey, almond powder, almond essence and eggs beat for about 3-4 minutes. Add sour cream and lightly incorporate with a spoon. Put the frangipani in the baked and cooled tart. Place the cherries on top without pushing them into the dough with your finger. Bake for 25 minutes at 175 degrees, until the frangipane is browned.

It can be served plain or with ice cream, but definitely with a cup of coffee.

The Anda Calinici recipe. You can see more recipes on her blog, SweetToothFairy.

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Anda Calinici recipe: Frangipani tart with cherries

Anda Calinici, one of the most talented chocolate makers in Romania, gave us a delicious recipe with cherries.

Tart preparation:

Beat the butter with the sugar for about 5 minutes. Incorporate the yolk. Add flour and salt. Mix the minimum necessary to incorporate the flour. Add the sour cream and gather the dough into a ball. Lightly flatten, place in plastic wrap and refrigerate for 1-2 hours. After 1-2 hours, spread the dough between 2 baking sheets to fit in a tart pan with a diameter of 24 cm. It is pricked everywhere with a fork. Bake at 175 degrees for 15 minutes, until lightly browned.

For frangipani

  • 115 g soft butter
  • 90 g of honey
  • 100 g almond powder
  • 2 eggs
  • 60 g sweet cream
  • almond extract
  • Fresh or frozen cherries

Butter, honey, almond powder, almond essence and eggs beat for about 3-4 minutes. Add sour cream and lightly incorporate with a spoon. Put the frangipani in the baked and cooled tart. Place the cherries on top without pushing them into the dough with your finger. Bake for 25 minutes at 175 degrees, until the frangipane is browned.

It can be served plain or with ice cream, but definitely with a cup of coffee.

The Anda Calinici recipe. You can see more recipes on her blog, SweetToothFairy.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Beat the butter well with the sugar, then add the eggs, essence, lemon peel, water and baking powder mixed with flour. Knead well. We put the obtained dough in food foil and keep it in the fridge until we take care of the filling.

We wash the cherries, break their tails and remove the seeds. We then mix them with sugar and semolina. Take the dough out of the fridge and set aside a quarter of it for decoration. From the rest of the dough we spread a round sheet that we put in a tray greased with oil and lined with a little breadcrumbs. Spread the dough on the walls of the form. We pricked it from place to place with a fork and then sprinkled it with two tablespoons of breadcrumbs. Put the cherries over the dough and sprinkle the other two tablespoons of breadcrumbs over them. From the stopped dough we spread a sheet from which we will cut long strips with which we will form a grate above the tart.

Grease the dough on top with egg yolk and sprinkle a little poppy seeds. Preheat the oven well and bake the tart for 25-30 minutes.

We can serve cherry tart powdered with powdered sugar, sprinkled with cherry syrup or a cup of ice cream.


Beat the butter well with the sugar, then add the eggs, essence, lemon peel, water and baking powder mixed with flour. Knead well. We put the obtained dough in food foil and keep it in the fridge until we take care of the filling.

We wash the cherries, break their tails and remove the seeds. We then mix them with sugar and semolina. Take the dough out of the fridge and set aside a quarter of it for decoration. From the rest of the dough we spread a round sheet that we put in a tray greased with oil and lined with a little breadcrumbs. Spread the dough on the walls of the form. We pricked it from place to place with a fork and then sprinkled it with two tablespoons of breadcrumbs. Put the cherries over the dough and sprinkle the other two tablespoons of breadcrumbs over them. From the stopped dough we spread a sheet from which we will cut long strips with which we will form a grate above the tart.

Grease the dough on top with egg yolk and sprinkle a little poppy seeds. Preheat the oven well and bake the tart for 25-30 minutes.

We can serve cherry tart powdered with powdered sugar, sprinkled with cherry syrup or a cup of ice cream.


Beat the butter well with the sugar, then add the eggs, essence, lemon peel, water and baking powder mixed with flour. Knead well. We put the obtained dough in food foil and keep it in the fridge until we take care of the filling.

We wash the cherries, break their tails and remove the seeds. We then mix them with sugar and semolina. Take the dough out of the fridge and set aside a quarter of it for decoration. From the rest of the dough we spread a round sheet that we put in a tray greased with oil and lined with a little breadcrumbs. Spread the dough on the walls of the form. We pricked it from place to place with a fork and then sprinkled it with two tablespoons of breadcrumbs. Put the cherries over the dough and sprinkle the other two tablespoons of breadcrumbs over them. From the stopped dough we spread a sheet from which we will cut long strips with which we will form a grate above the tart.

Grease the dough on top with egg yolk and sprinkle a little poppy seeds. Preheat the oven well and bake the tart for 25-30 minutes.

We can serve cherry tart powdered with powdered sugar, sprinkled with cherry syrup or a cup of ice cream.


Cherry tart

1. To make the dough, mix the butter with the flour, using your fingertips. Add sugar, almonds and egg yolks and knead until a dough forms - it may take a little cold milk to bind. Wrap in foil and leave to cool in the refrigerator for at least 30 minutes.

2. Meanwhile, put lemon juice over the cherries and set aside. In a small bowl, mix the cornstarch with 2 tablespoons of water and set aside.

3. Put the sugar in a pan with the vanilla seeds. On low heat, dissolve the sugar, then increase the heat and cook, without stirring, until a caramel is formed. Reduce heat and add cherries and liqueur. When a dark compote is formed, add the corn mixture and mix until it is thick enough to cover the back of the spoon. Set aside to cool.

4. Preheat the oven to 200C. On a surface powdered with flour, spread two thirds of the dough and lightly press into a tart shape. Add the cherry filling.

5. Cover with the rest of the dough to make a lid, lightly pressing the edges to seal. Brush with a little cold milk.

6. Bake for 30-35 minutes. Allow to cool for 10 minutes. Powder with sugar and serve hot or cold with vanilla ice cream.


Cherry tart

1. To make the dough, mix the butter with the flour, using your fingertips. Add sugar, almonds and egg yolks and knead until a dough forms - it may take a little cold milk to bind. Wrap in foil and leave to cool in the refrigerator for at least 30 minutes.

2. Meanwhile, put lemon juice over the cherries and set aside. In a small bowl, mix the cornstarch with 2 tablespoons of water and set aside.

3. Put the sugar in a pan with the vanilla seeds. On low heat, dissolve the sugar, then increase the heat and cook, without stirring, until a caramel is formed. Reduce heat and add cherries and liqueur. When a dark compote is formed, add the corn mixture and mix until it is thick enough to cover the back of the spoon. Set aside to cool.

4. Preheat the oven to 200C. On a surface powdered with flour, spread two thirds of the dough and lightly press into a tart shape. Add the cherry filling.

5. Cover with the rest of the dough to make a lid, lightly pressing the edges to seal. Brush with a little cold milk.

6. Bake for 30-35 minutes. Allow to cool for 10 minutes. Powder with sugar and serve hot or cold with vanilla ice cream.


Beat the butter well with the sugar, then add the eggs, essence, lemon peel, water and baking powder mixed with flour. Knead well. We put the obtained dough in food foil and keep it in the fridge until we take care of the filling.

We wash the cherries, break their tails and remove the seeds. We then mix them with sugar and semolina. Take the dough out of the fridge and set aside a quarter of it for decoration. From the rest of the dough we spread a round sheet that we put in a tray greased with oil and lined with a little breadcrumbs. Spread the dough on the walls of the form. We pricked it from place to place with a fork and then sprinkled it with two tablespoons of breadcrumbs. Put the cherries over the dough and sprinkle the other two tablespoons of breadcrumbs over them. From the stopped dough we spread a sheet from which we will cut long strips with which we will form a grate above the tart.

Grease the dough on top with egg yolk and sprinkle a little poppy seeds. Preheat the oven well and bake the tart for 25-30 minutes.

We can serve cherry tart powdered with powdered sugar, sprinkled with cherry syrup or a cup of ice cream.


Cherry Tart

1. Preheat the oven to 200C. Put flour, cornstarch, a pinch of salt and 2 teaspoons of sugar in a bowl, then add cold butter until the mixture resembles coarse breadcrumbs. Add the egg yolk and 1-2 tablespoons of cold water and mix.

2. Knead the dough lightly on a clean surface. Form a ball, place in a bowl and cool in the refrigerator for half an hour.

3. Spread the dough to a thickness of 2-3 mm. Put the dough in a tart pan and leave in the fridge for 15 minutes.

4. Put baking paper and add beans or rice, then bake for 10-12 minutes. Remove the paper and beans / rice, then bake for another 5 minutes. Reduce oven heat to 170C.

5. Mix the remaining sugar, eggs, ground almonds and almond essence, if used. Pour the mixture over the dough, then put the cherries, pressing them lightly. Bake for 50-60 minutes. Serve with ice cream or sour cream.


Cherry Tart

1. Preheat the oven to 200C. Put flour, cornstarch, a pinch of salt and 2 teaspoons of sugar in a bowl, then add cold butter until the mixture resembles coarse breadcrumbs. Add the egg yolk and 1-2 tablespoons of cold water and mix.

2. Knead the dough lightly on a clean surface. Form a ball, place in a bowl and cool in the refrigerator for half an hour.

3. Spread the dough to a thickness of 2-3 mm. Put the dough in a tart pan and leave in the fridge for 15 minutes.

4. Put baking paper and add beans or rice, then bake for 10-12 minutes. Remove the paper and beans / rice, then bake for another 5 minutes. Reduce oven heat to 170C.

5. Mix the remaining sugar, eggs, ground almonds and almond essence, if used. Pour the mixture over the dough, then put the cherries, pressing them lightly. Bake for 50-60 minutes. Serve with ice cream or sour cream.