Sweet cherries are so wonderful - it's hard to get past just eating them out of hand. But you can with this French tart. It is worth the effort and highlights the cherries in a chic new way.
- Portion size 12 servings
- Credits : The Complete Canadian Living Baking Book, 2008
- 1 cup all purpose flour
- 1/2 cup butter softened
- 1 egg yolk
- 1 tablespoon granulated sugar
- pinch salt
- 2 cups pitted sweet cherries
- 2 eggs beaten
- 1/2 cup whipping cream
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon grated lemon rind
- 1 tablespoon vanilla
- pinch salt
MethodSet out 9 inch tart pan with removable bottom and rimmed baking sheet.
Place flour in bowl; make well in centre. Add butter, egg yolk, sugar and salt; mix with fork until egg mixture is smooth. Gradually stir in flour to make dough that holds together. Press into disc; wrap and refrigerate for 1 hour. Between waxed paper, roll out pastry into 11 inch circle. Peel off to paper; invert pastry and fit into pan. Trim to leave 1-inch overhang; fold inside and press pastry together.
Filling: Spread cherries over pastry. Whisk together eggs, cream, flour, sugar, lemon rind, vanilla and salt; pour over cherries. Bake on baking sheet in bottom third of 375° oven until golden and tip of knife inserted into custard comes out clean, about 45 minutes. Let cool on rack. (Make-ahead: Set aside at room temperature for up to 1 hour.)