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Cherry Tart Recipe

Sweet Pastry Crust:  In a separate bowl, sift or whisk together the flour and salt. Place the butter in the bowl of your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add flour mixture all at once and mix just until it forms a ball. Flatten the dough into a disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm.

Have ready an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan. Then lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently lay in pan and lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown. Remove weights and cool crust on wire rack before filling. Reduce oven temperature to 350 degrees F (177 degrees C).

Frangipane: In the bowl of your electric mixer, or with a hand mixer, beat the sugar and butter until creamy. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Spread the cream on the bottom of the pastry crust. Place the pitted cherries evenly over the frangipane. Bake for about 25-35 minutes, or until the frangipane is puffed and light brown in color. Remove from oven and place on a wire rack to cool. Once cool, gently heat the red currant jelly in a small saucepan until of spreading consistency. Then with a small pastry brush, lightly brush each cherry with the glaze. Serve warm or at room temperature. Store leftovers in the refrigerator. Makes 1 - 9 - 10 inch (23 - 25 cm) tart.

Sweet Pastry Crust:

1 1/2 cups (200 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten

Frangipane (Almond Cream):

1/4 cup (50 grams) granulated white sugar

3 tablespoons (42 grams) unsalted butter

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (45 grams) almond meal (flour)

1 tablespoon (12 grams) all purpose flour

Topping:

3/4 - 1 pound (340 - 454 grams) sweet cherries, pitted

Glaze:

1/4 cup (60 ml) red currant jelly