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Cherry puff pastry tart

I like to use the cherry season for making lovely desserts and cakes. This cherry puff pastry tart is one of my favorite recipes because it's so simple yet so yummy. Sometimes I add a few pinches of cinnamon to the cherry filling (which by the way can be prepared well in advance) or sprinkle some almond flakes on the top before baking. For special occasions (and adults only) you can add some cherry brandy or almond liquor to the cooled filling.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cup cherries pitted
  • ½ cup granulated sugar
  • ½ cup water
  • 1 Tbsp cornflour mixed with 1Tbsp water
  • 1 sheet of puff pastry ready rolled
  • 1 egg lightly beaten
  • 1 tsp Vanilla
  • 1 tsp lemon juice

Method
 

  1. First prepare the filling. Put the cherries, sugar, lemon juice and water in a saucepan and cook over medium heat for about 10 minutes until the cherries are tender. Add the cornflour paste to the cherries and cook until the sauce thickens. Allow the cherry filling to cool to room temperature.
  2. Preheat oven to 190°C.
  3. Roll out the puff pastry onto Spoon the cherry mixture on top of the puff pastry sheet, leaving an inch boarder. Fold over the edges to create a rim.
  4. Brush the rim with the beaten egg.
  5. Bake for 18 to 20 minutes until pastry is golden brown.
  6. Serve warm or cooled with some icing sugar dusted over it.