Fresh Cherry Tart

Recipe from

Recipe Time

Prep: 20 Minutes
Stand: 30 Minutes
Bake: 45 Minutes
Cool: 20 Minutes
Cook: 5 Minutes

Ingredients

Parchment paper
Vegetable cooking spray
1 1/2 pounds fresh cherries, pitted
1/2 cup sugar
1/3 cup cherry preserves
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/2 (15-oz.) package refrigerated piecrusts
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar

Preparation

1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.

2. Preheat oven to 350°. Stir together cherries and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.

3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.

4. Drain cherry mixture, reserving liquid. Toss cherries in flour.

5. Mound cherries in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over cherries, pleating as you go, leaving an opening about 5 inches wide in center.

6. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.

7. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.

8. Meanwhile, bring reserved cherry liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot cherry liquid over exposed fruit in center of tart. Serve immediately with remaining cherry syrup, and, if desired, Sweet Cream Topping.

Note:

July 2008