10 Steps to the Absolute Perfect Pie Crust - Page 11
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10 Tips to the Absolute Perfect Pie Crust

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Heat it Up 11/11

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Heat it Up

You're almost done! Now comes the most important part. You want your oven hot enough to cook and crisp your pie, not stew it. Start baking at 425°F / 220°C (and make sure it's at temperature before you put the pie in), then reduce the temperature after the first half hour. If you're worried about burning the crust near the end, put a pie shield or aluminium foil over it to protect the gorgeous crust.


And there you have it! 

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Chef Tips and Tricks

You're watching: VIDEO: Rustic Cherry Tart
VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!

INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!