Tart: Fresh Cherry Tart
Source of Recipe
Cherry season is short and fleeting. So we're imploring you to make a fresh cherry tart and homemade vanilla ice cream the moment these vibrant and sweet gifts of summer hit your grocer's shelves.
List of Ingredients
TIP: Refrigerate the pastry dough before rolling to help prevent it from shrinking as it bakes.
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
2 teaspoons grated orange rind
4 cups pitted cherries (about 1 1/3 pounds)
2/3 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon confectioners' sugar
To prepare the pastry, combine flour, sugar and salt in a processor; pulse to combine. Add butter and orange rind; pulse until mixture resembles coarse meal. Add 1 to 2 teaspoons of ice water; pulse until dough clumps together. Shape into a 4-inch disc; wrap in plastic wrap and refrigerate about 30 minutes.
Preheat oven to 375F.
Roll pastry into a 15-inch circle on a floured surface. Place in a 10-inch tart pan with removable bottom, letting pastry hang over the edge.
To prepare the filling, combine cherries, granulated sugar and cornstarch. Spoon into pastry; fold pastry edges over filling.
Bake 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack. Sift confectionersí sugar over pastry before serving.