Cherry Tart

Like I said many times before, I am not a baker. Neither am I a dessert person. Anna always finds it surprising when I say that I am not a dessert person. “But all the desserts you make are so good!” she says. The truth is that I have around 10 desserts that I can make really really well and the rest not so much. This cherry roll tart is one of these desserts that makes the crowd lick their fingers.

Ingredients: 3 puff pastry sheets, 30 oz of frozen cherries (preferably pitted), 1 pint heavy whipping cream

Begin by making the heavy whipped cream. I poured mine into the blender and left it to mix and stir until the cream solidified.

Leave the whipped cream in the fridge for at least 30 minutes. Preheat the oven to 350 and roll out the puff pastry sheets with a rolling pin.

Cut the puff pastry into strips wide enough to wrap around the cherries. Lay the strips into a buttered baking sheet and line cherries along the strip. Pinch the puff pastry closed.

Make enough cherry filled strips to make a base layer and a second layer on top. Place in the oven for 30-40 minutes or until the puff pastry turns golden brown. After the strips are ready, cool the baking sheet for at least an hour before topping them with whipped cream.

Leave in the fridge for at least 3 hours or better overnight.

Enjoy and be careful not to eat the whole thing


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