A very special recipe that of Vignola cherry tart with hazelnut frangipane. A simple yet refined union between the queens of the first summer fruit And the sandyness of the frangipani. Small masterpiece of exquisite workmanship is the dessert perfect for one dinner with friends or for one snack super.
Ingrediants
- 250 g of wholemeal flour
- 150 g of cold butter
- 100 g of powdered sugar
- 2 egg yolks
- ½ vanilla bean
- 100 g of soft butter
FOR THE SHORT PASTRY:
FOR THE FRANGIPANE:
- 100 g of granulated sugar
- 100 g of hazelnut flour
- 30 g of flour 00
- 1 egg
- cinnamon
- 500 g of Vignola cherries
FURTHERMORE:
refined and particularly happy combination that characterizes the Vignola cherry tart with hazelnut frangipane it will captivate you from the first bite. The rather rustic texture of the Integral Pastry and the lightly toasted flavor of the frangipane cream with hazelnuts, in fact, they combine perfectly with the cherries, sweet and compact even after cooking.
You can enjoy the scenography Vignola cherry tart with hazelnut frangipane at room temperature and with a dollop of unsweetened whipped cream, or slightly lukewarm, accompanying it in this case with vanilla ice cream. It remains in any case a perfect dessert like dessert after dinner or for one snack really special.
There pulp of cherries it is rich in mineral salts such as potassium, calcium, phosphorus. It contains a good amount of vitamins A and C. Among the properties, also that of being diuretic, refreshing and astringent. It is superfluous to underline the fact that it is the fruit, irresistible, which announces par excellence arrival of summer.
THE sweets with cherries they are many and all very greedy; if you like idea of one tart with cherries, greedy alternatives to this recipe are the cream and cherry pie or the cherry pie prepared with puff pastry.
If you are looking for a cherry dessert fresh and creamy do not miss the delicious tiramisu with cherries and zabaglione or the little glasses of cherries with basil, alitaliana chantilly and breton sablè.
OTHER DELICIOUS RECIPES: Clafoutis with cherries, almonds and cinnamon, Chocolate and cherry tart, Cherry rugs, Cherry and pistachio Brisée
How to prepare: Vignola cherry tart with hazelnut frangipane
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
40 min – 45 min
- Resting place
- IN THE FRIDGE
- Rest time
-
60 min
- Portions
-
8
How to prepare: Vignola cherry tart with hazelnut frangipane
The Vignola cherry tart is a recipe that is prepared in a few steps. Start with the shortcrust pastry base. In the bowl of the planetary mixer, sand the cubed butter with the planetary mixer using the K hook. Add the remaining ingredients and knead quickly until the mixture is homogeneous and free from butter streaks.
Form a loaf, wrap it in cling film and place in the refrigerator to rest for at least 1 hour. Dedicate yourself to the frangipane: with the K whisk of the planetary mixer, whip the soft butter together with the sugar until you get a frothy mixture.
Add the beaten egg, the cinnamon, the hazelnut flour and the 00 flour. Mix: the result should be a homogeneous cream. Keep aside. Roll out the shortcrust pastry to a thickness of 5 mm on a lightly floured surface, using a rolling pin. Line a well-buttered 22 cm tart mold with a removable bottom. Prick with the tines of a fork and distribute the frangipane leveling with a spoon.
Arrange the cherries cut in half and pitted on top. Knead the scraps of dough, roll them out again on the pastry board to the same thickness and with a star cookie cutter, make as many shapes that you will arrange on half of the tart.
Bake in a preheated oven at 180 degrees for about 40-45 minutes. Remove from the oven the Vignola cherry tart with hazelnut frangipane and let it cool completely before serving.
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