![]() ![]() Bake for 15-20 minutes until the pastry is golden and the cherries are cooked and juicy, then remove from the oven, allow to stand for 5-10 minutes, dust with icing sugar and serve.Cover with the rest of the pastry dough, cut into strips and laid out in a. Scatter the cherries over and slide – still on the baking paper – on to the hot baking sheet. Fill the bottom of one tart with the peach jam and the other with the cherry jam. Ingredients One half package puff pastry (10x15-inch sheets) 1 (12 ounce) package frozen sour cherries 2 1/2 teaspoons cornstarch 3 tablespoons Dixie. Bake for 18 to 20 minutes, or until pastry puffs up and turns golden brown. Roll the boarders inward to create a dent. Spoon the cherry mixture on top of the puff pastry sheet, leaving one inch boarder. Drain the cherries reserving 1/4 cup of the juice in a measuring cup. Roll the puff pastry to enlarge it a little bit. 1 sheet frozen puff pastry (from 17.3-ounce package), thawed 1/3 to 1/2 cup red cherry preserves 4 ounces Brie cheese, cut into 1/2x1/2-inch pieces (36 pieces). Spread the frangipane on top, leaving a small border of jam. Line a baking sheet with parchment paper and set aside. Remove the pastry from the fridge, prick the base all over with a fork and spread over the jam, right up to the edge. To make the frangipane, whizz all the ingredients with a pinch of salt in a food processor to a smooth paste (you can do this by hand in a bowl if the butter is very soft).Glaze this edge then slide the disc on to a piece of baking paper and chill for 15 minutes. Fold about 2cm of the edge over on itself, crimping so it looks like the edge of a Cornish pasty. ![]() Stir the egg yolk with the double cream and brush over the pastry. Roll out the pastry on a lightly floured surface to the thickness of a pound coin and cut into a 35cm diameter circle. Or if you’re really short on time, you could just use some sweet whipped cream cheese spread. And while it’s in the oven, whip up a batch of cream cheese frosting. Now use a sharp knife to carefully slice just in the very top just over an inch apart all along the length. Brush all over the top and sides with egg wash, then sprinkle over demerara sugar. Just bake up a sheet of puff pastry (and save the other sheet in the box for something delicious later). Bake: Very carefully lift and flip the strudel onto a lined baking tray. Heat the oven to 200☌/fan180☌/gas 6 with a baking sheet inside. This easy cherry tart recipe literally couldn’t be simpler. ![]()
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