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pastry |
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Fill tart case with cherries and custard. Bake in moderately hot oven 50 minutes or until set. |
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125g sugar |
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beat |
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Wrap, refrigerate 1 hour. |
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Roll out thinly, line tart tin, bake blind 15 minutes |
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1 egg |
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pinch salt |
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250g flour |
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mix in |
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125g butter |
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work in with fingers |
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filling |
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750g cherries |
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stone |
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2 egg yolks |
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beat |
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Cook until thickened |
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100g sugar |
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2 tablespoons flour |
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1 1/2 cups milk |
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scald |
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beat in |
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1/2 cup kirsch |
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mix in |
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30g butter |
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