About: Medieval Cherry Tarts   Sponge Permalink

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Dissolve the saffron in your 1/2 cup water. While that is going, rub the butter into the flour and then add the egg yolk and saffroned water. Stir your mix until everything is entirely incorporated. You should add water very gradually until everything just sticks together. To pre-bake a shell, line a pan with very thinly rolled up dough. Use a fork and poke holes all over the bottom of the pan, or you can use a pie weight. Bake the shell for around 10 minutes at 350 degrees, but be sure to not let it start to brown! Remove from oven and fill it with your cherry tart mixture.

AttributesValues
rdfs:label
  • Medieval Cherry Tarts
rdfs:comment
  • Dissolve the saffron in your 1/2 cup water. While that is going, rub the butter into the flour and then add the egg yolk and saffroned water. Stir your mix until everything is entirely incorporated. You should add water very gradually until everything just sticks together. To pre-bake a shell, line a pan with very thinly rolled up dough. Use a fork and poke holes all over the bottom of the pan, or you can use a pie weight. Bake the shell for around 10 minutes at 350 degrees, but be sure to not let it start to brown! Remove from oven and fill it with your cherry tart mixture.
dcterms:subject
abstract
  • Dissolve the saffron in your 1/2 cup water. While that is going, rub the butter into the flour and then add the egg yolk and saffroned water. Stir your mix until everything is entirely incorporated. You should add water very gradually until everything just sticks together. To pre-bake a shell, line a pan with very thinly rolled up dough. Use a fork and poke holes all over the bottom of the pan, or you can use a pie weight. Bake the shell for around 10 minutes at 350 degrees, but be sure to not let it start to brown! Remove from oven and fill it with your cherry tart mixture.
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