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Tarte "cherries and pistachio" by Pierre Herm

's useless, I was at the triptych of cherries, pistachios and Pierre Herme "I can not resist.

In 2008 I had to try this delicious short .

So the other day when I came across this post , again I gave in!

tart A lot of heat, where the butter abounds, there is no denying, but just take it in the office or at a dinner with friends, make many small slices, and consciousness is in place!

The problem is that after tasting it, a slice is not enough! :-)) Is sublime, like almost everything that is signed Pierre Hermé.

The preparation seems complicated, but if you read carefully it is not.

speeds much preparation have already prepared crust in freezer.

I have always used the pastry crust of Herm, already published a few posts back for a pie.

The cake is very sweet, so my advice is to use as a basis appunto una briseè (come peraltro consigliato da Hermè) e di non sostuirla con una pasta frolla,perchè renderebbe il dolce stucchevole.

Per le ciliegie,io ho riportato il quantitativo della ricetta,ma per me sono troppe,io ne ho messe meno,anche perchè le ho sottratte ad una confettura che stavo preparando,ma d'altronde quando si cede alle tentazioni,tutto è possibile!!

Tarte ciliegie e pistacchio di Pierre Hermè

per una tarte di 26cm di diametro

300g di pasta briseè

500g di ciliegie

300g sour cream

pistachio frangipane

cardamom streusel crust

Pasta (from Larousse des desserts P. Herm)

Ingredients:

250g flour 180g butter, room temperature 1

teaspoon salt 1 teaspoon sugar

1 egg 50ml milk at room temperature

Method: Sift the flour

. In

planetary hook leaf (or a spatula) to work the butter cream.

Add salt, lozucchero, egg and milk, stirring until mix. Finally

gradually incorporate the flour and work until the dough is firm.

Remove from bowl, flatten with your hands and wrap the dough in plastic wrap.

Place in refrigerator for at least 2 hours before use.

After this time, roll out the dough and put on a mold to be 26cm in diameter and 2cm high.

Place in the refrigerator.

pistachio frangipane cream

50g pistachios, finely chopped 125g butter, softened

125g icing sugar 125g

almond flour 12g cornstarch

2 eggs 160ml cream

1cucchiaio Kirsch

essence of bitter almonds (replaced with 1 teaspoon of pistachio paste)

25g pistachios

whole procedure (other than that mentioned in the recipe original)

Prepare the cream, working to cream butter with sugar, add the two flours together previously sieved and starch. Mix until a smooth mixture, add 2 eggs and once incorporated into the cream and the liqueur . Add the cream, which must then be smooth and velvety pistachio nuts whole.

cardamom streusel

Ingredients: 100g flour

100g of sugar (half white and half-barrel of my edit)

100g almond flour 100g cold butter

1 teaspoon cardamom powder

Procedure:

Mix all ingredients by hand, creating large crumbs.

Assembly of tarte

Wash cherries, dry and remove the core.

NOTE:

Wishing you the day before, put the cherries (500g) marinated in 50g of sugar. In this case go

drain well when you use the syrup and dry with paper towels.

E 'can be used in place of sour cherries and fresh ones in syrup.

Take the pan with the pastry crust, cover the surface with the cherries, then pour over the cream of pistachio and level well with a spatula.

Bake at 180 ° C for 10-15min, remove the pan and cover the surface of the tart with streusel cardamomo.Rimettere in the oven and finish cooking.

Remove from oven, cool and dust with powdered sugar.