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Alma Lach

Tarte aux Cerises

Cherry Tart

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Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Tart shells are normally made from puff pastry when they are to be filled with fresh fruits. They are made from Pate Sucrée when they are filled with canned fruits.

Ingredients

  • Recipe of Feuilletée dough
  • 1 egg yolk
  • Water
  • 2 pounds Bing cherries

Method

  1. Give dough four turns. On fourth turn, roll it ¼ inch thick, 9 inches wide, and as long as it will go and still retain these dimensions. Cut off a 9

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