Food & Wine

Sour Cherry Tart

Tart dough:
• 1 and 1/2 cups flour
• 1/4 cup sugar
• 1/4 tsp salt
• 1/2 cup butter
• 1 egg yolk
• 1/2 cup cold water

Measure flour, sugar and salt into the bowl of a food processor. Add shortening and pulse in short bursts until flour mixture resembles coarse cornmeal. In a small bowl, stir egg yolk and water together. Pour this mixture into the flour/butter mixture and pulse until a ball of dough forms, about one minute. Shape the dough into a disc between pieces of parchment or plastic wrap and refrigerate at least an hour before rolling out. Roll out to the shape of your tart mold, fit in and trim excess. Refrigerate or freeze for about 10 minutes after rolling and before baking.

Filling:
• 1 quart sour cherries, pits removed carefully
• 3 tbsp sugar
• 1 tsp vanilla
• Pinch of salt
• 3 large egg yolks
• 1 cup heavy cream
• 1 tbsp melted butter

Preheat oven to 425F. In a medium bowl, whisk egg yolks, sugar and salt.Add cream and vanilla and mix well. Mix in the butter. Line the trimmed tart mold with the pitted cherries and then pour the custard mixture carefully over the cherries. Depending upon the size of your tart mold, there may be a little extra custard.Do not completely cover the top of the cherries. Place on a tray in the preheated oven and bake 20-25 minutes or until crust appears cooked, custard is set and beginning to brown.Remove from oven and let cool 20 minutes. Serve warm or at room temperature with ice cream.


Originally published in the Fall 2007 issue of Lifestyle Nova Scotia Magazine.