Thin and flaky cherry tart

Thin and flaky cherry tart

Michaël Bartocetti
Difficulty Icon
Expert
Recipe Time Icon
2h
14
Videos
A pretty, thin tart placed on a base made of striped croissant dough, topped with almond cream, Morello cherry marmalade and delicious, tart Sakura tea-marinated cherries, with a twist of elderflower.
Thin and flaky cherry tart
Completion time
Preparation
2h
Baking
35m
Resting
28h
Techniques taught
  • Extracting fruit juice
  • Making a marinade
  • Infusing tea
  • Marinating fruit
  • Flash cooking a fruit
  • Preparing a marmalade
  • Flour a work surface
  • Balling up dough
  • Dough proofing
  • Degassing a dough
  • Kneading croissant dough with a mixer
  • Rolling out leavened dough
  • Shape a dough prior to the layering process
  • Shaping butter prior to the layering process
  • Giving a double fold
  • Rolling out puff pastry
  • Réaliser une pâte à croissant aux feuillets apparents
  • Using a cookie cutter
  • Rolling out scraps of dough
  • Lining a tartlet
  • Caramelizing with opaline
  • Piping without using a tip
  • Making almond cream
  • Baking almond cream
  • Decorating a tart

Discover the first step of this course for free

Step 1 : Morello cherry juice

Michaël Bartocetti
Michaël Bartocetti
Executive Pastry Chef | George V Paris
Executive Pastry Chef | George V Paris

Step 2 : Morello cherry juice and Sakura tea marinade

Step 3 : Cherries marinated in Sakura tea

Step 4 : Cherry and Espelette pepper marmalade

Step 5 : Kneading the croissant dough & First proof

Step 6 : Preparing the dough for layering

Step 7 : Tourage: 2 double folds

Step 8 : Rolling out the croissant dough for layering

Step 9 : Preparing the visible layers (stripes)

Step 10 : Cutting strips and discs of striped dough

Step 11 : Lining the puff pastry tarts

Step 12 : Baking and opalizing the tart shells

Step 13 : Almond cream

Step 14 : Final assembly of tartlets

Michaël Bartocetti

Michaël Bartocetti

Executive Pastry Chef | George V Paris
Michaël Bartocetti, a pastry chef born in the Lorraine region, is the Executive Pastry Chef at the Four Seasons George V luxury hotel in Paris.

Raised by a family of restaurateurs, Michaël Bartocetti has been immersed in gastronomy since a very early age. After completing his apprenticeship in a provincial pastry store, the Chef moved to the capital and worked with Guy Savoy for 2 years. Michaël then joined Alain Ducasse's team at the starred Benoît bistro. In 2009, the Chef joined the Plaza Athénée and stayed there for six years. Working alongside three different chefs, he was able to nurture his personal approach to pastry-making. He then continued his training with Christophe Moret at the Shangri-La Palace. Finally, in 2019, the Chef joined the Four Seasons George V palace in Paris, where he now holds the position of Executive Pastry Chef. He is in charge of overseeing the desserts on all menus, including the starred restaurant Le Cinq (3*), L'Orangerie (2*) and Le George (1*).

Talented and creative, Michaël Bartocetti is a committed and responsible chef. He carefully selects his raw materials and uses seasonal produce to craft his desserts, which all have a very low sugar content. His desserts burst with emotions, as he manages to sublimate the final product without ever denaturing it. In 2023, he was named Pastry Chef of the Year by his peers.

For VoilaChef, Michaël Bartocetti is hosting three master classes revolving around three comforting and gourmet desserts, each sublimated with extreme elegance: his favorite childhood dessert, the tiramisu, simple yet regressive; his signature strawberry cream cake, which hides its secrets at its core, under an impressive piping work; and, finally, thin, flaky cherry tarts with floral notes he loves so much.

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