Cherry Tart

Photo provided by California Cherries
Photo provided by California Cherries

Mary Helen Hamilton

Advocate-tested recipe

Cherry Tart

Serves 8 to 10. Recipe is from Bon App├ętit, May 2002.

Crust:

2 cups flour

1/2 cup sugar

1 tsp. salt

1 cup chilled unsalted butter, cut into 1/2-inch cubes

1 large egg

Filling:

1 cup cherry preserves

1/2 cup chopped dried Bing (sweet) cherries (about 21/2 ozs.)

1/2 tsp. grated lemon peel

1/4 tsp. almond extract

1/4 cup unsalted natural pistachios, chopped

Glaze:

1 large egg

2 tbls. whole milk

2 tbls. sugar

1. 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.

2. 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.)

3. 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.

4. Roll out 1 dough disk on lightly floured surface to an 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.

5. Spread filling in crust; sprinkle with pistachios.

6. 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.

7. For glaze: Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.

8. 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.)