It’s okay if they are not perfect, rustic works with these tarts. (Stir filling before using).įold over the dough and pleat the dough edges gently up around the filling mixture on all six tarts. Place the dough circles on the baking sheet one at a time, filling each with 0.33 cup of cherry mixture. Place in a mixing bowl with lemon zest and juice, sugar, and starch. Remove pits/kernels from the cherries with a cherry pitter. Cover and chill in the refrigerator for 30 minutes. Repeat the process with the second sheet of dough. Stack the dough circles on a plate separated by parchment paper. Cut out three, 6 to 7-inch round circles with a sharp knife. Roll dough to 0.125-inch thickness (1/8th-inch). Place one puff pastry sheet on a lightly floured work surface. Do not allow it to get too warm or it will be difficult to work with. Thaw puff pastry dough according to the package directions. Egg Wash and optional sparkle sugar are added just before bakingīe sure to check out the detailed printable recipe card below How to make cherry tarts with puff pastry.Lemon Zest and Juice – to brighten the flavor of the cherries and add a bit of tang.Arrowroot Starch or Cornstarch – to thicken the filling while it cooks.Granulated Sugar – just enough to add a bit of sweetness. Fresh Cherries – sweet or sour cherries I used sweet Bing cherries which are the most popular type of sweet cherry variety and among the most delicious cherry fruits in the world.Puff Pastry Sheets – store-bought or homemade, like Pepperidge Farms.Lemon Cream Cheese Danish What you will need
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