Cherry tart

Posted On May 27, 2009

It was simple enough.  I rolled puff pastry into an oval shape, and scored a line half an inch in from the edge.  I pricked within the line, but not outside, to let it puff up into a border.  Within the score line I spread a mix of cranberry sauce and goat’s milk yogurt to make a pink base for the fruit.  On top I carefully arranged cherries, cut into two and with the stones removed, and with blacker ones around the outside, and redder ones to the middle.  A sprinkle of cane sugar on top, and beaten egg brushed around the rim.

I cooked it until it looked done (about 20 minutes), then served it with more goat’s milk yoghurt.  Nice tart, nicely tart.