[cherry Tower] The Sweetest and Tempting Cherry Tower in The Cherry Season (with Cherry Fruit Filling)

[cherry Tower] The Sweetest and Tempting Cherry Tower in The Cherry Season (with Cherry Fruit Filling)

1. Wash and pit the fresh cherries.

2. Put the pitted cherries into a pot, add caster sugar and water.

3. Heat a small pot and stir while boiling to melt the sugar.

4. Strain the cooked cherries and set aside in cherry syrup.

5. Weigh the filtered cherry syrup. The cherry syrup needs 200 grams. If it is not enough, add more water to 200 grams.

6. Pour 200 grams of cherry syrup into the pot and set aside.

7. Corn starch is mixed with 25 grams of water to form water starch.

8. After the cherry syrup in the small pot is boiled, pour the water starch and stir.

9. Cook until thick and transparent, turn off the heat.

10. Pour the cooked cherry water back into the cherries.

11. Stir the syrup and cherries well.

12. Add salt and lemon juice and stir well, and the cherry fruit filling is ready.

13. After the cherry fruit filling has cooled, put the tart crust in the baking tray, fill each part with the cherry fruit filling for 7 minutes, and bake in the oven at 220° for about 20 minutes.

Tips:

1. When making cherry fruit filling, try to choose full, dark red cherries, so that the cooked cherry water will be redder and the color of the fruit filling will be more attractive.

2. The finished cherry fruit filling can be used after it has cooled completely.

3. Take out the frozen tart wrapper from the refrigerator and let it thaw a little at room temperature.

4. The cherry fruit filling is 7 minutes full, if you put too much, it will overflow during the baking process.