Tag: cherries

Bakewell Tarts with candied almonds and cherries – Italian Cuisine

Bakewell Tarts with candied almonds and cherries

Bakewell Tarts (UK), preparation

For the shortcrust pastry: 220 g of flour 00 – 115 g of butter – 1 egg – 1 yolk – 60 g of icing sugar – 1 untreated lemon – salt

1) Prepare the pastry. Pass to the mixer the flour with a pinch of salt, the sugar, the grated zest of 1/2 lemon and the cold butter into cubes until the mixture is crumbled. Add egg and yolk e blend until the dough remains attached to the mixer blades.

2) Formed a stick, wrap it up in the film e do it rest in the fridge for 30 minutes.

For the frangipane: 90 g of powdered almonds – 100 g of butter – 80 g of sugar – 25 g of flour – 1 egg
For the filling and glaze: 100 g of cherry jam – 100 g of icing sugar – 40 g of sliced ​​almonds – 8 candied cherries

1) Prepare the frangipane. Whip the butter with the sugar, unite the powdered almonds, the sifted flour and the beaten egg and mix the mixture.

2) Roll out the shortcrust pastry on the work surface to a thickness of 3 mm. Obtained 8 discs of 8 cm with a smooth pastry cutter e coated the bottom and edges of 8 muffin tins with a 4 cm diameter bottom. Prick the bottom, distribute inside each 1 teaspoon of jam e cover with the frangipani almost to the edge.

3) Cook the tartlets in the lower part of the oven preheated to 180 ° for 35 minutes, leave them rest 5 minutes, unmold them And let them cool on a wire rack.

4) Frosted the surface with the icing sugar mixed with 2 tablespoons of hot water e decorated with lightly toasted sliced ​​almonds and candied cherries.

5) Leave set the glaze before serve.


Posted on 09/21/2021


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Chocolate biscuits with candied cherries – Italian Cuisine

" Christmas chocolate cookies

Work the butter and flour into small pieces until you get a crumbly mixture, then add the sugar and the melted chocolate first, then the egg.
Cover the dough with cling film and let it rest in the fridge for at least 30 minutes.

Take the dough back, divide it into balls about the size of a walnut, make a hole in the center with the handle of a wooden spoon and place the candied cherries, 1 per biscuit.

Arrange the biscuits on a baking sheet lined with parchment paper, then bake for about 15 minutes in a preheated convection oven at 180 ° C.

Chocolate chip cookies with candied cherries are ready.

Focaccia recipe with cherries, amaretti and almonds – Italian Cuisine

Focaccia recipe with cherries, amaretti and almonds

  • 270 g flour 0
  • 65 g milk
  • 30 g caster sugar
  • 20 g butter
  • vanilla
  • 5 g fresh brewer's yeast
  • 5 g salt
  • 2 teaspoons of honey
  • 400 g cherries
  • 25 g sliced ​​almonds
  • 4 soft amaretti
  • mint

Jumbled up the flour with the crumbled yeast and the honey. Mix the milk with 90 g of water, pour it over the flour and knead roughly, then stir in the butter, soft. Add the sugar mixed with the seeds of a vanilla bean and finally the salt. Knead the dough for 4-5 minutes, until an elastic and smooth consistency is obtained.
Pick it up in a bowl, cover it with plastic wrap or with a damp cloth and let it rise for 20 minutes at room temperature, then for 12 hours in the refrigerator.

Grease a round pan (ø 28 cm), lined it with parchment paper and buttered too.
Roll out the dough with your hands directly into the pan, covering the entire surface. Spread the almonds along the edge.
Wash cherries and cut them in half, removing the stones. Spread half of it over the cake, crumble 2 amaretti over it, spread another layer of cherries and crumble the remaining amaretti.
Leave rest for another 20 minutes and bake at 200 ° C for about 35 minutes. Garnish at the end with mint leaves.

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