s (•'.'•) welcome to karlsfoodie

Monday, August 10, 2009

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...

cherry, pitted
sugar to taste
corn starch
lemon juice 3tsp
almond extract, optional

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..

1/2 cup flour
1/2 cup brown sugar
cinamon powder
1/2 cup butter

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

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.