Cherry Tart

Recipe Ingredients

		Crust
2 cups	125g / 4.4oz	All-purpose flour
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Salt
1 cup	198g / 7oz	Chilled unsalted butter - (2 sticks) - cut 1/2" cubes
1 cup	198g / 7oz	Egg (large)
		Filling
1 cup	62g / 2.2oz	Cherry preserves
1/2 cup	31g / 1.1oz	Chopped dried Bing (sweet) cherries - (abt 2 1/2 oz)
1/2 teaspoon	2.5ml	Grated lemon peel
1/4 teaspoon	1.3ml	Almond extract
1/4 cup	36g / 1.3oz	Unsalted natural pistachios - chopped
		Glaze
1		Egg (large)
2 tablespoons	30ml	Whole milk
2 tablespoons	30ml	Sugar

Recipe Instructions

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 degrees. 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.)

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, May 2002

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