Cherry Tart

pattikay in L.A.'s Note:

This comes from The Book Lovers Cookbook. It is easy and attractive and tastes great. This recipe makes two tarts.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

Pastry

• 2 ½ cups flour
• ½ cup sugar
• ½ teaspoon salt
• 10 tablespoons butter , softened
• 2 large egg yolks
• 2 tablespoons lemon juice
• 3 tablespoons water

Cherry topping

• 4 tablespoons flour
• 1 cup sugar
• 1 cup sour cream
• 2 teaspoons orange juice
• 2 cups tart cherries , pitted and sliced

Directions:

1. To make pastry:.
2. Combine the flour, sugar and salt in a large bowl.
3. Add the butter and mix together with a fork or fingers till the texture is crumbly.
4. In a separate bowl, mix the egg yolks with the lemon juice.
5. Stir the yolk mixture and water into crumbly flour.
6. Use your hands to form the dough into a ball.
7. Press the dough into the bottom only of two 9-inch pie pans or two 9-inch springform pans to about a 3/8 inch thickness.
8. Refrigerate the crusts for about 15 minutes.
9. For the topping:.
10. In a medium bowl, combine all the ingredients except cherries and mix well.
11. Fold in cherries.
12. Spread mixture to about 1/2 inch thickness on top of chilled crust, leaving a 1/4 inch margin uncovered at edge.
13. Bake at 425 for 15 minutes.
14. Reduce heat to 350 and bake for about another 40-45 minutes.
15. Cool and slice as desired for serving.

Reviews

[MA HIKER]

Very nice! I found the crust to be tasty (and use 1/4 cup egg substitute instead of the yolk) but would not use all the dough next time (crust was a little thick). I used half pitted cherries that I had frozen - I think I would increase to 3 cups (love those cherries) or maybe use a blend of cherries and blueberries. An easy & delicious tart, I will make this again.