Cherry Chocolate-Hazelnut Braided Puff Pastry Tart

A braided puff pastry tart can look like a bakery centerpiece while staying simple to make. Here, a sheet of puff pastry is scored, layered with chocolate-hazelnut spread and sweet cherries, then braided into a crisscross top that bakes golden and flaky.

Toasted hazelnuts add crunch, and a chocolate finish ties everything together for a dessert that is ready in under an hour.

This tart is built on a single sheet of puff pastry, which does most of the work. You score the sheet, spread a generous band of chocolate-hazelnut spread down the middle, and add pitted cherries and chopped toasted hazelnuts.

The outer strips are folded over the filling and woven together, so every slice shows the cherries bubbling through the gaps.

A brush of beaten egg gives the braid a deep shine, and a final drizzle of melted chocolate, a dusting of powdered sugar and grated chocolate curls finish the look. The method is quick, the ingredients are easy to find, and the result is impressive enough for a dinner party or a weekend baking session.

Ingredients

Why this recipe works

Puff pastry rises in the oven because its thin layers of butter release steam as they bake. That steam lifts the dough into flaky sheets, so the braided strips turn crisp and golden instead of dense.

Keeping the pastry cold until it goes into the oven protects those layers, which is why the tart is chilled briefly after it is shaped.

The braid does double duty. Folding the outer strips over the filling seals the cherries and chocolate-hazelnut spread inside, so the juices bubble through only in the gaps between strips. This keeps the filling from spilling onto the tray and gives every slice a balance of filling and crisp pastry, with a neat, layered look.

Notes and substitutions

Choose a good-quality chocolate-hazelnut spread and a bar of dark chocolate you enjoy eating. Fresh cherries give the best texture and flavor, but drained jarred sour cherries are a practical option when fresh fruit is out of season. Pat them dry so the braid does not turn soggy.

You need a sharp chef's knife, a box grater for the chocolate curls, a parchment-lined metal baking tray, and a pastry brush for the egg wash. Metal spatulas make it easier to move the delicate braid without breaking it. A wooden board gives you enough room to score and weave the pastry before transfer.

• fresh cherries: drained jarred sour cherries, patted dry well
• hazelnuts: toasted almonds or pecans, chopped
• dark chocolate: semisweet chocolate of similar quality

Equipment

• wooden cutting board
• chef's knife
• box grater
• parchment-lined metal baking tray
• pastry brush
• metal spatulas
• small saucepan or microwave-safe bowl