Sweet Cherry Custard Tart
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Sweet Cherry Custard TartSweet 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.based on1 ratings. 4 user reviews.
Sweet Cherry Custard Tart
Photography by Matthew Kimura
This recipe makes 12 servings
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.
Ingredients
- 1 cup all purpose flour 1 cup all purpose flour
- 1/2 cup butter , softened1/2 cup butter, softened
- 1 egg yolk 1 egg yolk
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- salt pinch salt
- Filling
- 2 cups pitted sweet cherries 2 cups pitted sweet cherries
- 2 eggs , beaten2 eggs, beaten
- 1/2 cup whipping cream 1/2 cup whipping cream
- 1/4 cup all purpose flour 1/4 cup all purpose flour
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1 tbsp grated lemon rind 1 tbsp grated lemon rind
- 1 tbsp vanilla 1 tbsp vanilla
- salt pinch salt
Preparation
Set 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 sa< 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 sa< 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.)
Place flour in bowl; make well in centre. Add butter, egg yolk, sugar and sa< 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 sa< 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.)
Source : The Complete Canadian Living Baking Book, 2008
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