Cherry and hazelnut tartini

Category: Bakery products
Cherry and hazelnut tartini

Ingredients

Universal dough for biscuits, tarts and pies 1 serving
Cherry filling
cherry about 800 g
sugar 200 g
vanilla
corn starch 10 g
Nut butter
Walnut 140 g
Sugar 270 g
vanilla
salt 1/4 tsp
butter 60 g
Wheat flour 30 g
egg 50 g (1 pc.)
Ground walnuts (for sprinkling)
Breadcrumbs (for the crust)

Cooking method

  • Cool they are! Simply awesome!
  • Thin layered crunchy crust, sweet nutty layer and fresh sour cherry - all combined in one dessert.
  • In this recipe, I'll show you the technique I use to keep the crust from getting wet from the damp filling.
  • So, straight to the point.
  • Cooking the filling
  • Fill the cherries with sugar and let stand at room temperature for about 2 hours to extract the juice.
  • Pour the fruit into a colander, collect all the resulting liquid with sugar. We need to take about 100 ml of liquid. Add vanilla and bring to a boil.
  • In a separate container, dissolve the starch in 30 ml of cold liquid (here you can use the resulting excess juice).
  • Pour into boiling liquid, bring to a boil and cook, stirring until thickened for about 3-5 minutes.
  • We remove from heat and fill our cherries with this jelly. Mix gently, trying not to crush the fruit. Let cool completely for at least 30 minutes.
  • Working with the cake
  • Roll out Universal dough for biscuits, tarts and pies to a thickness of about ½ cm. We cut out the bases of our future tartins a little larger than the size of the mold.
  • Now attention! - pour the breadcrumbs and roll them into our tartini bases. This is what will pick up excess moisture - crackers.
  • Cherry and hazelnut tartini
  • Carefully transfer the base into the mold with the biscuit side down.
  • Here, it is advisable to cool the workpieces for at least 30 minutes.
  • Nut butter
  • In a food processor, use a knife to grind the nuts to a very fine state. Don't overdo it! Nuts can turn to butter! Add butter, sugar, vanilla, salt and achieve a homogeneous state. Add the egg, mixing well. Add flour in pulsation mode.
  • We lay out the nut butter according to our forms.
  • Cherry and hazelnut tartini
  • Lay one dense layer of cherries on top.
  • Bend the edges of the tartins slightly inward.
  • Cherry and hazelnut tartini
  • We bake in an oven preheated to 220C for 15 minutes, then lower the temperature to 180C and bake for another 10-15 minutes until tender.
  • Cool on a wire rack.
  • Sprinkle with ground nuts on top.
  • Cherry and hazelnut tartini
  • That's it, the tarts are ready to serve!
  • Cherry and hazelnut tartini
  • Here they are good both immediately and the next day. There will be no wet cake that has absorbed moisture from the cherries. When baking at a high temperature in the beginning, we ensure the proper lamination of the dough. It is preferable to use roasted and shelled walnuts, as they reveal their taste more strongly.
  • Cherries can be used fresh, frozen or canned. Adjust the sweetness to your liking, but it is better not to overdo it, but leave the sourness, since the nutty layer is quite sweet.
  • The recipe is for 10 tartins with a diameter of 10 cm.You can also make one large tart with a diameter of 25 cm.
  • Shirley O'Korricher strongly recommends this technique for making tart with wet filling. She also offers such a filling option.
  • Personally, I strictly follow her instructions and have never regretted
  • Bake for pleasure!
  • Previously, a biscuit was baked from this dough with a peach filling: Biscuit with peach

The dish is designed for

10 servings

Cooking program:

oven

NataliaVoronezh
Something my comment has gone somewhere.Olga, very tasty, affordable, interesting, I'll take it, I'll cook it on occasion. Thank you!
L-olga
Quote: Natalia Voronezh

Something my comment has gone somewhere. Olga, very tasty, affordable, interesting, I'll take it, I'll cook it on occasion. Thank you!
To your health! Bake for pleasure! If you have any questions, please contact me, I will be happy to answer!
Masha Ivanova
Olya! That is, the crackers are under the dough, did I understand correctly? Crackers-dough-filling?
L-olga
Quote: Masha Ivanova

Olya! That is, the crackers are under the dough, did I understand correctly? Crackers-dough-filling?
Yes. Everything is correct. The crackers are under the dough. More precisely - between the form and the dough
Masha Ivanova
Olga, thank you. Everything is clear.

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