CHERRY AND FRANGIPANE PISTACHIO TART

cooking

Tart crusts

• Combine all the liquid ingredients in mixer bowl; add salt, sifted wheat flour, and pistachio flour. Knead the batter using spatula nozzle.
• Roll the batter between parchment paper sheets or guitar sheets with a layer 3–4 mm thick. Place it in refrigerator at +4...+6˚C for 4-6 hours. It can be stored frozen.
• Form tart crusts in a metal or plastic perforated ring. Bake in a preheated oven at 160˚C for about 7–10 minutes..

Pistachio frangipane

• Mix GRANDPRO Cake margarine, flour, powdered sugar, and inverted syrup in a mixer with a spatula nozzle.
• Continue mixing adding little by little eggs and egg yolk.
• Put it to a pastry bag.

Filling

• Put the chopped cherries in the baked tart crusts.
• Pour pistachio frangipane on top of the cherries.
• Bake in a preheated to 160˚C oven for 15–20 minutes.

Cigarette batter (decoration)

• Stir softened GRANDPRO Tart margarine with powdered sugar and inverted sugar syrup, add egg whites, stir again, add flour; knead until smooth.
• Spread a thin layer (1 mm) of the batter on a silicone mat or parchment paper sheet; make 5 mm strips using teeth edge spatula.
• Bake at 200°C for 2–2.5 minutes.
• Remove from the oven. Quickly, while it’s hot, form spherical decorations. Let them cool

Assembling the tarts

• Put the cooled decoration on the tart.
• Optionally, sprinkle it with powdered sugar.