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. (Don't over mix or the butter will separate and lighten in color.) 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 that is about 1/8 inch (3 mm)
thick. 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 (always roll from the center of the pastry
outwards to get uniform thickness). 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.
When the pastry is rolled to
the desired size, 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 with a small
floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll
your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough into pan. Roll rolling pin over top again to get
rid of any extra 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 the butter and to rest the gluten in the flour.
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
degrees F (177 degrees C).
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.
Ferrary, Jeannette &
Fiszer, Louise. Sweet Onions & Sour Cherries. Simon & Schuster.
New York: 1992.
Sweet Pastry Crust:
1 1/2 cups (200 grams) all
1/2 cup (113 grams) unsalted
1/4 cup (50
grams) granulated white
1 large egg,
1/4 cup (50
grams) granulated white sugar
(42 grams) unsalted butter
1/2 cup (45
grams) almond meal (flour)
1 tablespoon (12
grams) all purpose flour
3/4 - 1 pound (340 - 454 grams)
sweet cherries, pitted
1/4 cup (60 ml) red