Almond Cream Cherry Pie

Hello Dear Friends,

I haven't been able to write about my Days with Usla for a long time. There are 1,5 months left until the end of the internship and the school. The stress of the graduation exam to be held by the National Education has already begun to surround me. According to what I heard, it was a very difficult practice exam.

The recipe I'm going to share with you today confirms the saying "There is no food without effort" :) It is a bit tiring because it consists of 1 different stages, not 3, but once you taste it, I think you will say that you have never tasted such a delicious tart before. You can also use different fruits other than frozen cherries, but I recommend choosing sour fruits to balance it because it is sweet.

Tart dough I prepared before lemon meringue tart Same as with but there is an important difference. In this recipe, the tart dough is cooked together with the cream. So there is no pre-cooking.

As for the pastry cream, the measurements I gave are half as much as I normally prepare, but we use less than half of the cream for this recipe. You can prepare the pastry cream as much as I have given and store it in the freezer for later use.

Tips for preparing tart dough you can find this recipe.

Love…

For the Tart Dough:

Materials:

• 250 g flour
• 150 gr. butter (cold diced)
• 100 gr. powdered sugar
• 1/2 teaspoon of salt
• 2 egg yolk
• 1 teaspoons of vanilla extract
• rind of 1 lemon
• Peel of 1 orange (optional)
• 1 teaspoon ground almonds

Fabrication:

1. Mix the flour, powdered almonds, powdered sugar and salt in the mixer bowl.
2. Run the mixer at low speed and pour the cold butter cubes 2 by 2 on it.
3. When the butter is mixed with the flour and becomes lumpy, add the whole lemon peel and the egg yolks one by one.
4. When the dough comes together, add the vanilla extract and mix for another 15-20 seconds and transfer the smooth dough to the floured counter.
5. Gather and stretch the dough and let it rest in the refrigerator for 30 minutes.

1. Open the rested dough a little larger than the tart mold and lay it in the mold. (Mould 28 cm) Trim the excess dough over the edges of the mold with the back of the knife.
2. With the help of a knife or fork, make holes in the tart base so that it does not rise and put it back in the refrigerator.
3. Pour the almond cream you prepared into the tart. Smooth the top with the help of a spatula and dip the pitted cherries on it as in the photo.
4. Bake in a preheated oven at 180 degrees until the top and bottom are well browned.
5. After cooling, remove from the mold and serve by sprinkling powdered sugar on top.

For the Almond Cream:

• 250 gr granulated sugar
• 200 g butter
• 40 g flour
• 130 g pastry cream (recipe below)
• 200 g eggs (3 medium size)
• 250 g ground almonds

Fabrication:

1. Beat the butter and granulated sugar until the sugar is completely dissolved.
2. Add flour and ground almonds and continue whisking.
3. Add the pastry cream and continue mixing at low speed.
4. Finally, add the eggs one by one to the mixture. (Add the first egg while mixing at low speed, add the other egg when it is completely mixed. Follow the same method for the last egg.)

For the Pastry Cream:

• 500 ml milk
• 75 gr granulated sugar
• 5 egg yolk
• 50 g starch
• 25 g butter

Fabrication:

Take the milk in a saucepan, add half of the sugar and whisk it.

Beat the egg yolks with the remaining half of the sugar and add to the boiling milk by warming (tempering).
Cook stirring until thickened. When the pudding thickens, take it off the heat and add the butter.
Cool the cream by whipping at low speed.
Set aside 1 cup for the almond cream. If you are not going to use the rest immediately, cover it with cling (contact stretch) so that it sticks on it and put it in the refrigerator.