Cherry puff tart - country cooking
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| 3 | tablespoons | Butter or margarine |
| ½ | cup | Unsifted all-purpose flour |
| ⅛ | teaspoon | Salt |
| 2 | larges | Eggs |
| 1 | can | (16-oz) sour cherries |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Almond extract |
| Red food coloring (opt.) | ||
Directions
1. Heat oven to 425'F, In 1-quart saucepan, heat water and butter to boiling; remove from heat. Add flour and salt; beat with spoon until mixture forms a ball.
2. Add eggs, one at a time, beating well until smooth.
3. In the center of baking sheet, grease 9-inch circle. Spread half of batter into an 8-inch round on the greased surface. With small spoon, mound remaining -inch-wide rim on the batter to make 1 outer edge of the 8-inch round.
4. Bake 20 minutes. Reduce oven temperature to 325'F and bake 10 to 15 minutes longer or until crisp and golden brown.
5. Meanwhile, drain liquid from sour cherries into measuring cup. Add enough water or discard some of cherry liquid to make ⅔ cup.
6. In 1-quart saucepan, combine sugar and cornstarch. Gradually stir in cherry liquid. Heat to boiling, stirring constantly. Stir in cherries; return to boiling. Stir in almond extract. If desired, stir in food coloring. Remove from heat.
7. When crust is crisp, remove from baking sheet and cool on wire rack 15 minutes. Transfer to serving plate. Spoon cherry filling into center of cnist and cool completely.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary