Cherry Tart

Cherry Tart
Cherry Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • CRUST:

  • 2

    cups all-purpose flour

  • 1/2

    cup sugar

  • 1

    teaspoon salt

  • 1

    cup chilled unsalted butter - (2 sticks) cut 1/2" cubes

  • 1

    large egg

  • FILLING:

  • 1

    cup cherry preserves

  • 1/2

    cup chopped dried Bing (sweet) cherries (abt 2 1/2 oz)

  • 1/2

    teaspoon grated lemon peel

  • 1/4

    teaspoon almond extract

  • 1/4

    cup unsalted natural pistachios chopped

  • GLAZE:

  • 1

    large egg

  • 2

    tablespoons whole milk

  • 2

    tablespoons sugar

Directions

For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.) For Filling: Position rack in bottom third of oven and preheat to 325 degrees. Mix preserves, chopped cherries, peel, and almond extract in medium bowl. Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4-inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang. For Glaze: Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar. Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.) This recipe yields 8 to 10 servings.

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