Cherry Streusel Tart
I been back to bake something once in awhile.. thou I admit that I been lazy in posting up the pics...Thanx to myself for setting up the strict routine.. I have some me time for myself even thou there is a lil fellow bugging ard at home... *grin*
The other day NTUC was having a promotion on cherry... for 2 box.. it only cost $5!! I told myself by hook or by crook I will buy even if it means eating it just as it is...
But I have no idea what I want to do with it =(
the onli thg I have done w cherries r blackforest cake and I definitely no time to make any since its quite tedious...
Suggestions poured in.. cherry cheesecake, tarts, chocolate cakes etc...
I decided to do a cherry tart... the challenge for me is to make the filling since I have never done cherry filling from scratch.. J gave mi some agaration on the steps to do it.. and I tweak it a bit more.. by using amaretto as well as kirsh to cook it.
I used my lemon bar recipe for the tart shell..
After baking it.. I tot it looks bare.. and decided I shall add on streusel topping =)
Heres how the tart look like
Cherry Streusel Tart
A pity the tart mold was a bit too big.. so my filling was kind of miserable.. .but it sure tasted too!!!! esp w the topping =)
Dear added that if its eaten with icecream it will be even better.. hee =)
In any case before my Preg brain strikes... I am documenting down the rough guide on hw I did the cherry filling as well as topping... all by eye power only...
Filling:
cherry, pitted
sugar to taste
corn starch
lemon juice 3tsp
kirsch
amaretto
almond extract, optional
Method:
1. Sprinkle sugar and corn starch over cherry .. add in the remaining and bring to boil in low fire till thicken.. off the fire n let cool..
Topping:
1/2 cup flour
1/2 cup brown sugar
cinamon powder
1/2 cup butter
Method:
Mix well till crumble n sprinkle on top of the tart filling.
I used my fav William sonamas tart shell recipe =)
Tart Shell:
155g plain flour
30g icing sugar
1/2 tsp salt
1tsp grated lemon zest
125g cold butter, cubed
Method:
1. Sift dry ingredient together, add in butter and blend till crumbly.
2. Press mixture evenly on a tart mould measuring 13 inch by 4 inch (I had use mini tart mould instead)
3. Bake at 180 degree for 25 mins or till golden.
posted by karlsfoodie @ 10:52 PM
1001 Thoughts: 2
