CHERRY TART
Categories Dessert Bake Cherry Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- 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. 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.)
- For filling:
- Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.
- Roll out 1 dough disk on lightly floured surface to 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. Spread filling in crust; sprinkle with pistachios. 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.
- For glaze:
- Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
- 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.)
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Emmanuel Nwokocha
[email protected]I'm not a fan of cherry pie, but I loved this tart.
Milliard Aklilu
[email protected]This tart is a bit time-consuming to make, but it's worth it.
Nikhil Sarraf
[email protected]I love the combination of cherries and almonds in this tart.
Kamal auwal Adam
[email protected]This tart is a great way to use up fresh cherries.
Ranjita Ray
[email protected]This is the perfect tart for a special occasion.
Jrrjjjr Jdeneje
[email protected]This tart is a keeper! I'll be making it again and again.
123 000
[email protected]I would definitely recommend this recipe to anyone who loves cherry tarts.
Bailey Bragg
[email protected]Overall, this is a great cherry tart recipe. It's easy to make and the results are delicious.
Ali Ettarnichi
[email protected]The crust of this tart was a little too crumbly for my liking. I think I'll try using a different recipe for the crust next time.
Adrien Goodrich
[email protected]This tart is a bit tart for my taste, but I think that's just because I used sour cherries. Next time I'll try using sweet cherries.
Lilah
[email protected]I love the almond flavor in the crust of this tart. It really complements the cherry filling.
Emiyoli Mzwali
[email protected]This tart is perfect for a summer party. It's light and refreshing, and the cherry filling is so delicious.
Mohsin Ali
[email protected]I'm not a baker, but this tart was easy to make. I followed the recipe exactly and it turned out perfect.
Apekshya Nagarkoti
[email protected]I made this tart for my husband's birthday and he loved it! He said it was the best cherry tart he's ever had.
Dwayne Houtz
[email protected]This tart was a little more work than I expected, but it was worth it. The end result was a beautiful and delicious tart that was perfect for a special occasion.
Thisaccispurlyfor Brawlstars
[email protected]I'm not a huge fan of cherry pie, but this tart changed my mind. The filling is so delicious and the crust is so flaky. I will definitely be making this again.
Los nenes
[email protected]This is the best cherry tart I've ever had. The crust is so buttery and the filling is so sweet and tart. I will definitely be making this again and again.
Shafin Ahmmed
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it! I especially liked the almond flavor in the crust.
Jake Kammerer
[email protected]This tart was a hit! The filling was bursting with cherry flavor, and the crust was perfectly flaky. I will definitely be making this again.