#CHERRY TART WITH PUFF PASTRY SKIN#

Brush all over the top and sides with egg wash, then sprinkle over demerara sugar. Remove the crust from the oven and carefully spread the cream cheese mixture in the center of the tart. Bake: Very carefully lift and flip the strudel onto a lined baking tray. Using the knife, make 1 inch borders on all 4 sides. While the crust is baking mix the cream cheese, lemon zest, lemon juice, and fresh thyme into a bowl until creamed and combined. Roll out the puff pastry on a lightly floured surface. Arrange the cherries on top and then glaze with the reduced cooking liquid. Garnish with mint and whipped cream. Place the puff pastry in the oven and bake for 12-15 minutes. Pipe a ½-inch layer of chilled pastry cream into the well.

Once the puff pastry is cooled, gently press down the center section along the score lines to create a large well. Bake until golden brown and puffed, then remove from oven and let cool to room temperature. Hand pie filling Like I said, I used canned cherry pie filling for this batch but this recipe is so customizable that you can use whatever pie filling you have on hand. To prepare the tart, score a ¾-inch border around the edge of the puff pastry. Return the cooking liquid to the sauce pot and reduce until it coats the back of a spoon, then chill. Strain the mixture, reserving the cherries and discarding the cinnamon stick and orange peel. To make the cherry topping, place all topping ingredients in a sauce pot, then bring to a boil and simmer for 2 minutes. Spread the ricotta mixture onto the top of the puff pastry sheet being careful not to break up the tart crust.

#CHERRY TART WITH PUFF PASTRY SKIN#

Pass through a fine mesh strainer and press plastic wrap down onto the surface to prevent a skin from forming as the pastry cream cools. Whisk constantly, scraping the bottom to prevent scorching, and lower the heat if it begins to stick to the bottom of the pan. When pastry cream has thickened, remove from heat and whisk in the butter and vanilla extract. Place the mixture back into the pan and bring to a boil over medium heat. Slowly temper the hot milk into the egg mixture, being careful not to add too much at a time, which could scramble the eggs. Mix together the cornstarch, salt, egg yolks and ⅛ cup sugar. To make the pastry cream, heat the milk and ¼ cup sugar to just below a boil.

Cherry tart with puff pastry