Best 2 Sweet Cherry Tart Recipes

SWEET AND TART CHERRY PIE

Steps:

• Ready pie shell and let it relax while making filling.
• strain can of tart cherries, reserving liquid.
• mix all cherries together, set aside
• NOTE: it would not accept baking spice in the ingredient list, so I put pumpkin pie spice as it is the closest. The baking spice I use is 326104. Otherwise, 1 1/2 tsp cinnamon, 1/8 tsp each cloves, nutmeg, ginger, 1/4 tsp each cardamon and allspice - to the best of your pantry's ability.
• in a large saucepan cook over medium heat the reserved liquid, cornstarch, salt, spices and sugar. Cook until thick and bubbly. Stirring constantly.
• Stir in berries, until mixed. Add the almond or vanilla extract.
• Cool to room temperature. (this help keep pie crust from getting soggy while baking).
• Pour into pie shell. Either top with a lattice top (prettiest) or cover with remaining pastry dough remembering to vent in several spots.
• Brush with heavy cream (or milk) and sprinkle with sugar and a small pinch of salt.
• Rest pie in refrigerater for 1 hour. 20 minutes before baking, preheat oven to 425 with a baking stone set on the lowest rack possible.
• Cook pie for 1 hour, or until all over is bubbly. You may need to tent a piece of foil over the pie to keep the shell from burning, just make sure to have steam vents.

SWEET CHERRY TART

Steps:

• Preheat oven to 400 degrees.
• Make Sour Cream Pastry.
• Combine flour and 1/2 tsp.
• sugar in large bowl.
• Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
• Stir in sour cream until dough holds together.
• Turn out onto floured surface and knead gently 2 or 3 times.
• Divide dough in half and freeze half for another use.
• This light pastry may be used for any pie.
• Roll out pastry on lightly floured surface to fit a 10-inch flan pan.
• Flute edges high.
• Cut aluminum foil to fit center of pastry shell and then fill with pie weights or dried beans.
• Bake at 400 degrees for 10 minutes.
• Remove from oven and CAREFULLY remove the weights and foil from the pastry shell.
• Set aside.
• Re-set oven to 350 degrees.
• In large bowl, combine eggs, sugar and whipping cream with a wire whisk.
• Beating constantly, add scalded milk until all is blended well.
• Arrange cherries in bottom of pastry shell; pour custard over cherries.
• Bake at 350 degrees for 35-40 minutes or until a knife inserted 1 inch from the outside edge comes out clean.
• Center will set as custard cools.
• Cool completely.
• Garnish with whipped cream, if desired.