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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Pit cherries.
In a bowl, cream together butter and half of the sugar (40g). (Photo #1)
In a bowl, beat eggs and the rest of the sugar (40g) until creamy.
Pour the egg mixture (#3) into the butter mixture (#2) and mix lightly. (Photo #2)
Fold in flour and mix lightly.
Fill tart molds with the batter 3/5 full. Place cherries as in the photo. (Photo #3)
Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes. If the surface browns but the center is still not done, cover with foil and continue baking.
Mix syrup from the cherry can and cherry liqueur.
Brush with the cakes with the syrup while they are still hot. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
three 12cm tart molds |
307kcal |
45 minutes |
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| butter |
90g |
| sugar |
80g |
| whole eggs |
100g |
| cake flour |
100g |
| canned cherries |
150g |
| syrup from the cherry can |
70g |
| cherry liqueur |
30g |
【Preparation】
- Sift flour.
- Allow butter to soften at room temperature.
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