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  • Chef James Oakley

Cherry tart taitin recipe



80g Sugar

15g Butter

60g Fresh cherries (Halved and stone removed)

60g puff pastry


(1) In a pan over a low heat cook sugar to a light caramel

(2) Once the sugar caramel is an even golden brown color, add butter and incorporate well.

(3) Place caramel evenly into cooking dish and allow to cool

(4) Place cherry halves queenly on top of set caramel

(5) Place puff pastry on top of cherries and perforate several times

(6) Place in the oven at 210oC for 8 minuets until pastry is golden brown

(7) Turn out and serve


Please follow this link for a video tutorial

https://www.youtube.com/watch?v=tZ7OEj12BzU



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