Cherry Tart


This starry little cherry tart is perfect for a good-sized dessert for one or sweet little treat for two to share.  You can even substitute with strawberries, blueberries, or raspberries if you prefer.
*For the crust:
1/4 cup butter (1/2 stick), softened
1/8 cup sugar
1/2 cup flour
dash of salt

*For the filling:
1 cup cherries, pitted and halved
1 tbs sugar
juice of 1/2 of a medium sized lemon
zest of 1/2 of a medium sized lemon
1 tsp cornstarch
dash of salt

Eggwash (optional):
1 egg yolk
2 tbs water (or milk or cream)

*For the crust:
- Mix the softened butter and sugar well.
- Add salt and beat in flour for 5 minutes.
- Wrap dough in plastic and place in fridge for an hour.

*For the filling:
- Mix cherries, sugar, lemon juice, lemon zest, cornstarch and salt in a bowl.

- Preheat oven to 350 degrees F.  Place baking sheet on baking pan.
- Roll out dough into 6 inch circle and place on baking sheet.  (Set a little dough aside for decoration purposes for use later if you want.)
- Lightly brush the dough with egg wash (for browning).
- Spoon filling into center of the circle.  Raise outer parts of the circle to create an edge.
- Use cookie cutters on spare dough to create designs (I made little stars) and place on top of the filling.  Lightly brush with egg wash (for browning).
- Bake for 35 to 40 minutes (until lightly brown).

Serve hot with a large spoonful of vanilla bean ice cream!

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