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Fresh Cherry Tart

Fresh Cherry Tart

Southern Living JULY 2008

  • Yield: Makes 8 servings
  • Cook time:5 Minutes
  • Prep time:20 Minutes
  • Stand:30 Minutes
  • Bake:45 Minutes
  • Cool:20 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
  • Sweet Cream Topping (optional)

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.

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