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Cherry tart
4 servings
Pastry:
2 dl wheat flour
75 g butter
2 tbsp. sugar
1 beaten egg
300 g tinned cherries
2 whole eggs
2 tbsp. vanilla sugar
1 dl 13% cream
2 tsp. caster sugar
round 24 cm pie dish
1. Preheat the on convection oven 200°C.
2. Place butter, flour and sugar into a bowl. Rub the butter into the
flour until the mixture resembles fine breadcrumbs. Bind the dough
with a little beaten egg.
3. Line the pie dish with the pastry.
4. Place on Metal Tray and cook on Convection 200°C for 10 minutes.
5. Drain cherries and place on the hot baked pastry case.
6. Whip the egg, cream and vanilla sugar together and pour the
mixture over the cherries. Sprinkle with the sugar.
7. Return the tart to the oven on the Metal Tray and cook on
Combination Grill 1 + 250 watts microwave for 10 - 12 minutes, or
until the tart is set.
8. Check that the tart is baked: it should be set in the middle. After
cooling serve with whipped cream, if desired.
Baked fruit pie
4 servings
Approx. 300 g of fruit, e.g. raspberries
75 g butter
2 dl sugar
2 whole eggs
1 dl 13% cream
1 tbsp. vanilla sugar
1 tsp. baking powder
2 dl wheat flour
2 tbsp. flaked almonds (optional)
24 cm ovenproof pie dish
1. Preheat the oven with Metal Tray on glass tray convection 150°C.
2. Spread the fruit in the pie dish and sprinkle with a little sugar, if
desired.
3. Whisk the sugar, butter and egg together.
4. Add cream, baking powder, vanilla sugar and wheat flour and mix
together.
5. Place the dough over the fruit. Sprinkle with flaked almonds.
6. Place the cake on the Metal Tray and bake on combination
Convection 150°C + 440 watts for 12 - 14 minutes.
7. Serve the cake once it has cooled and, if desired, with whipped
cream.
Desserts and baking