Gingerbread Tart with Cherries and Marzipan Paste
Gingerbread Tart with Cherries and Marzipan Paste — a Komplet recipe in 3 components, makes 10 pieces, 20 cm diameter, 1 cm high. Uses Persipan Paste "Komplet" 12.5 kg and Neuschnee Non-Melting Decorating Sugar 10 kg.
- resting time (dough)
- several hours
- baking temperature (gingerbread rolls)
- 200 °C
- baking time (gingerbread rolls)
- 12 min
- baking temperature (tarts)
- 190 °C
- baking time (tarts)
- 20 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Classic Gingerbread (PIERNIK KLASYCZNY) | 1000 g |
| Wheat flour type 550 | 1000 g |
| Honey | 400 g |
| Vegetable oil | 200 g |
| Eggs | 100 g |
| Water | 200 g |
Additions
| Ingredient | Quantity |
|---|---|
| Persipan Paste "Komplet" 12.5 kgKomplet Percepan Paste P | 2000 g |
| Komplet Kiddy Choco | 1000 g |
| Cherries in light syrup | 1100 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Any sugar decorations | 50 g |
| Neuschnee Non-Melting Decorating Sugar 10 kg | 100 g |
Method
- Dough
Mix the gingerbread dough ingredients, except the flour (add the flour at the end of mixing). Leave the dough to rest for several hours.
Gingerbread pieces: from 600 g of the dough form 4 rolls 60 cm long and bake. Cut the cooled dough bars diagonally into 1 cm pieces.
Tarts: divide the remaining dough into 10 portions. Roll out into discs of 26 cm diameter and line the tart tins. The excess dough should hang over the edge of the tin.
Tarts: spread KOMPLET Percepan Paste in the centre of the dough, then arrange the cherries and the pieces of baked gingerbread. Pour melted KOMPLET Kiddy Choco over everything, fold the excess dough onto the edge of the tarts and bake.
- Decoration
Decorate the cooled tarts with KOMPLET Neuschnee and any sugar decorations.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.