Sweet Cherry Tart Recipes

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.

SOUR CHERRY TART

Steps:

• For the pate brisee, place the flour, sugar, salt and butter pieces in owl and crush the butter into the dry ingredients with the tips of your fingers until combined somewhat but with pieces of butter still visible in the mixture. Add the ice water and stir with a fork just until the mixture holds together. Gather it up, pressing it between your hands to flatten it and make it round, and wrap it in plastic wrap. Refrigerate for one hour.
• Rub a small amount of flour into a pastry cloth and roll the dough into a very thin circle, about 12 1/2 inches in diameter. Roll the dough onto the rolling pin and gently fit it into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Press the dough against the sides of the pan to fill in any holes and make it adhere to the metal. Remove any excess overhanging dough by rolling the rolling pin across the top of the pan. Refrigerate the tart shell for one hour.
• Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Place the tart pan on a cookie sheet and bake in a 400-degree oven for one to one-and-a-quarter hours, until the dough is nicely browned. Unmold and serve with strong coffee.

SWEET CHERRY GALETTE

Steps:

• On a piece of lightly floured parchment, roll out dough to a 16-inch-long oval (1/4 inch thick). Transfer dough and parchment to a baking sheet. Refrigerate until cold, about 30 minutes.
• Process 1/4 cup sugar, the almonds, nutmeg, and salt in a food processor to combine. Gently toss with cherries.
• Preheat oven to 375 degrees. Spoon cherries over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate until cold, 30 minutes.
• Whisk yolk with cream; brush over edges of tart. Sprinkle with remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.

SWEET CHERRY & ALMOND TART

Steps:

• Butter the bottom and sides of a 10" tart pan, line the bottom with buttered parchment paper, and set it aside.
• Preheat the oven to 350°F.
• Mix the ground almonds, sugar, flour salt, baking powder and grated orange zest, and set them aside.
• Melt the butter.
• Beat the eggs.
• Beat the orange juice and the butter into them.
• Stir in the dry ingredients.
• Pour into the tart pan.
• Sprinkle the cherries evenly over the batter.
• Bake at 350°F for 35-40 minutes.