Preparation time: 30 min.
Cooking time: 50 min.
Number of servings: 8 servings.
Making cherry tarte tatin with marzipan flavor
Today we are making cherry tarte tatin. I’d love to add a cherry tarte tatin to this site’s collection. Tarte tatin should not be confused with charlotte. The flavor of this tart is extraordinary!
You should chill it in the refrigerator before serving. Then the tart will be easier to cut in portions, the cherry and marzipan flavors will infuse, and you’ll feel the chocolate pieces in the dough.
Sweet eaters should add more sugar to the batter, but caramel, marzipan and chocolate in the filling also add sweetness, remember that. The juicy sweet and sour cherries of the blackcurrant variety not only embellish the tart, but also go well with the flavorful pastry crust.
In short, I think I convinced you to definitely bake a tart shifter, you can use any fruit. Summer is the perfect time for such tarts. Bon appetit!
- Marzipan – 50 g
- Butter – 125 g
- Milk – 2 tbsp.
- Wheat flour – 200 g
- Baking powder – 1 tsp.
- Dark rum – 30 ml
- Sugar – 120 g
- Black chocolate – 70 g
- Chicken eggs – 2 pcs.
Filling for tart
- Fresh cherries – 400 g
- Butter – 50 g
- Powdered sugar – 100 g
- Lemon juice – 1 tbsp.
- Butter – 30 g
To bake a tarte tatin, you need to start by making the dough. For this you need to take flour, baking powder, butter, sugar, eggs, marzipan, dark chocolate, milk, dark rum.
Sift the flour (300 g). Add the baking powder (1 tsp.). Stir to mix.
Beat soft butter (125 g) with sugar (120 g).
Add the eggs (2 pcs.), beating them one at a time, continuing to beat the mass with a mixer.
Add milk (2 tablespoons) and rum (30 ml). Continue to whisk.
Grate chocolate (70 g) and marzipan (50 g). Some of the chocolate can be finely chopped into slices.
Add the flour mixture to the total mass in 2 batches.
Mix thoroughly. The dough is ready.
Now let’s prepare the filling. For this you need to take fresh cherries, powdered sugar, lemon juice and butter. Wash the cherries (400 g), remove the seeds.
Melt the butter (50 g) in a saucepan over low heat.
Sift the powdered sugar (100 g). Add to the butter mixture, stirring.
As soon as bubbles form on the surface, add the lemon juice (1 tbsp.). Stir briefly and remove from the heat so that the caramel does not become hard.
Use a ceramic or silicone mold for baking, otherwise the caramel and cherry juice will leak and burn. Grease a non-breakable mould (diameter 21 cm) with butter. Cover with parchment, again greasing the bottom and walls with butter (30g). Pour the caramel on the bottom of the mold, spread it evenly.
Place prepared cherries on top of the caramel.
Place the batter on top of the cherry layer. Spread it all over the form. Place the form in a hot oven. Bake the pie for 50 minutes at 180 ° C until dry.
Take out the finished pie. Cool slightly.
Turn the mold over onto a platter. Do not remove the mold from the pie plate for 5 minutes. Then gently remove the tart tin. The inverted tarte tatin is ready. Let the tart cool completely. place in the refrigerator for at least 1 hour.
Slice the cold tart into portions. You can serve for dessert with an ice cream scoop and berries.