Cherry pie is a great pastry classic, especially now that cherries are in season.
I am lucky enough to have a giant cherry tree that every 2 years fills me with fruit that I can’t even eat all of, in fact I am full of jams and preserves.
Today’s tart I wanted to make it a little different than usual to give it a little extra pizzazz, in fact there is no braiding on top and most importantly I used puff pastry and not shortcrust pastry.
The result is optimal and very light.
Check out all my desserts.
Ingredients
Tools
Steps
▪ Preheat the oven to 392°.
▪ Prepare the custard.
▪ After letting it rest at room temperature, unroll the puff pastry and lay it on the baking sheet.
▪ Trim off the excess dough.
▪ Pinch the edges together to make the brim.
▪ Prick the bottom of the pastry and fill with the dried chickpeas.
▪ Bake for 20 to 25 minutes.
▪ In the meantime, pit the chickpeas and put them in a pan with the sugar and a little water and cook thoroughly until everything flakes.
▪ When almost ready, place the gelatin sheets in cold water for 10 mnutes.
▪ Once cooked, blend everything with an immersion blender and, after squeezing it well, add the gelatin sheets and let them mix well.
▪ Set aside to cool to room temperature.
▪ Take the puff pastry out of the oven and let it cool.
▪ Once cool, remove the dried chickpeas.
▪ Remove the custard from the refrigerator and place it on the pastry.
▪ Move it to the refrigerator for about 10 minutes and then take it out.
▪ Add the cherry jelly.
▪ Place back in the refrigerator for at least 1 hour.
▪ Cherry pie is ready!
▪ Enjoy!
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Varied doses for servings