Cherry Compote and Caramel Tart

This Cherry Compote and Caramel Tart is now easy to make in this early summer. the Cherries served here in this easy and typical French favourite, can be made with sweet or sour cherries, whichever you prefer and are delicious and taste great…

Cherry Compote and Caramel Tart

First is the list of the different ingredients you will need to make the Cherry Compote and Caramel Tart that Serves 4                            

  • 500 g (2 cups) cherry (or half cherry half sour cherries)
  • 250 g (8 oz) puff pastry
  • 80 g (4 Tbsp) powdered sugar
  • 25 g (2 Tbsp) butter
  • 1 tbsp lemon juice
  • 15 cl (2/3 cup) orange juice

Now here are the few steps you will need to follow to make the Cherry Compote and Caramel Tart with a Preparation that takes 20 minutes and a Cooking time of 8 minutes

Roll out the puff pastry and cut 4 discs about 12 cm (5 inch) in diameter. Prick with a fork and set aside for 15 minutes in the refrigerator. Preheat oven to 210 ° C (420°F). Rinse, dry and stone the cherries. Pit them (see Astuces /Tips for easy and effective stoning).

Make a caramel with the sugar, a tablespoon of water and lemon juice in a small saucepan. When it gets blond, add the orange juice and butter and cover to prevent spattering. Stir over low heat until syrupy and pour the syrup into the pan containing your cherries. Let “stew” for about 10 minutes, stirring gently.

Bake for 8 minutes the puff pastry rounds and then, let them cool out of the oven. Place the rounds on dessert plates and spread the warm cherry sauce and serve immediately, toped with some red fruit sorbet and whipped cream if you like.

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