Here is the recipe for
the cherry tart I promised from my previous post (Basic Tart Crust). With this homemade crispy, yet
tender tart crust just makes it extra yummy. If you are using fresh cherries, I
recommend using cherry pit remover. I got mine from Amazon (photo included below).
Classic American
Cherry Tart
(Enough for 9-10 inch
tart)
· 1lbs or 400-450g of cherry(fresh or frozen),
pits removed
· cherry or raspberry jam
Tart Crust
· 1 and ¼ cup (300cc) of all-purpose flour
· ¼ cup (60cc) of
granulated sugar
· 8 tablespoons of
unsalted butter
· ¼ teaspoon of salt
· 1 egg yolk
· 2 tablespoons of cold
water
· 1 teaspoon of vanilla extract
Almond Filling
· 1 and ½ cups (360cc) of almond slices, lightly
toasted
· ½ cup (120cc) of granulated sugar
· ¼ teaspoon salt
· 2 whole eggs
· 1 teaspoon vanilla extract
· 1 teaspoon almond extract
· 2 tablespoons of unsalted butter, melted
·
1.
In a bowl,
combine and mix the egg yolk, cold water and vanilla extract.
2.
In a food
processor, combine flour, granulated sugar, and salt. Pulse to mix about 5
times.
3.
Add
unsalted butter to the food processor and pulse to mix about 20 times until the
butter is invisible.
4.
Add the
mix from 1) to the food processor and mix until the dough comes together into a
ball.
5.
On a
lightly floured cutting board, place 4) and press it flat into a disk. Wrap completely
using saran wrap and let it chill in the fridge for 30 min to an hour.
6.
Preheat
oven to 200C° or 400F°.
7.
Take out
the dough from the fridge and roll it out into a size a little bigger than the tart pan. Place the dough on the tart pan.
8.
Press the
dough firmly into the corners and ridges of the tart pan. Cut out unnecessary
dough. Dock the dough with a fork.
9.
Line the
interior of tart with parchment paper and place pie weights or dry beans on top of the parchment paper to
prevent expansion. Bake for 15 min.
10.
Remove the
weights and parchment paper, and bake for another 10 min.
11.
Place it
on a cooling rack and allow the tart crust cool down.
12.
Preheat
the oven to 180 C° or 350F° for the almond filling.
13.
In a food
processor, combine the almond slices, granulated sugar, and salt. Pulse until
the almond turns into a powder.
14.
Add eggs,
vanilla extract, almond extract, and melted butter into the food processor and
pulse until it becomes pasty.
15.
Pour the almond
filling into the tart from 11). Flattened the top.
16.
Top the
filling with cherries.
17.
Bake in
the oven for about 30min or until the surface turns golden brown.
18.
Remove the
cherry tart from the oven, and brush the surface lightly with jam (add water in
the jam if necessary).
19.
Serve by itself, with
ice cream or whipped cream!
