Cherry Puff Pastry Tart
200g cherries, washed & pitted
50g granulated sugar (adjust the sweetness to your liking)
Water (100ml to 120ml)
1 piece frozen puff pastry, thawed
1 small egg, lightly beaten (or just use half of it)
To prepare filling, combine the cherries, sugar and about 100ml of water in a small saucepan over medium-low heat. Cook for about 10 minutes with stirring occasionally.
Off the flame and allow the mixture to cool.
Preheat oven to 180°C. Position the rack in the center. Prepare a baking sheet with lightly greased parchment paper.
Sprinkle some plain flour on the work surface. Place the pastry sheet on the work surface.
*Note: I didn't thaw the pastry sheet. Leave for about 2 minutes after taken out from the freezer, as I find it easier to handle.
Poke some holes at the base using a fork.
Spoon the cherry mixture on top of the puff pastry sheet, leaving one inch border. Roll the borders inward to create a dent.
Lightly brush the border with the beaten egg.
Bake for 18 to 20 minutes, or until pastry puffs up and turns golden brown.
|Fresh from the oven. Looks yum !|
|Can't wait to have some ...|
Well, those easy cherry tarts happened to be my last bake as I had to issue a "death certificate" to my "over-worked" oven few weeks ago .... hee... hee... So, I'll be taking a break from baking until I could find the right size for the built-in oven.