Easy Dutch Cherry Puff Pastry Tart
Ingredients
- 1 roll chilled puff pastry
- 1 jar dark sweet cherries (drained weight 350g)
- 1 packet vanilla pudding powder
- 50 g sugar
- 2-3 tbsp lemon juice
- a pinch of cinnamon
- 50 g red currant jelly
- 4 sheets gelatin
- 2 tbsp sugar
- 2 tbsp kirsch
- 500 g heavy cream
- 50 g powdered sugar
- 1-2 tsp lemon juice
- 8 stem cherries for decoration
Preparation
Preheat the oven to 200°C (convection 180°C). Line a baking sheet with parchment paper. Roll out the puff pastry and cut out two 22 cm circles using a plate or cake ring. Place them on the baking sheet with space between. Prick with a fork and bake for about 20 minutes. Let cool
Meanwhile, cook the cherry filling. Drain the cherries in a colander, reserving 200 ml of the juice. Heat the reserved juice in a saucepan. Whisk the pudding powder with sugar, lemon juice, and cinnamon until smooth. Gradually stir into the boiling juice and simmer for 1 minute. Stir into the drained cherries and let cool
Place the first puff pastry base on a plate and place a cake ring around it. Spread the cherry filling on top, leaving a 1 cm border. For the puff pastry top, bring the red currant jelly to a boil in a saucepan. Brush the base with it and let it dry completely
Soak the gelatin in cold water according to package instructions. Warm it with sugar and kirsch in a saucepan, stirring until dissolved. Whip the cream until stiff. Fold in the gelatin mixture. Spread the cream over the cherry filling and smooth the top. Chill in the refrigerator for about 2 hours
Meanwhile, mix the powdered sugar with a little lemon juice to make a glaze. Gently brush the puff pastry top with it and let it set. Just before serving, cut the top into pieces. Remove the cake from the ring. Place the puff pastry pieces on top and garnish with cream and fresh cherries as desired
