Sweet Cherry Tart

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Make Sour Cream Pastry.
  • Combine flour and 1/2 tsp.
  • sugar in large bowl.
  • Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
  • Stir in sour cream until dough holds together.
  • Turn out onto floured surface and knead gently 2 or 3 times.
  • Divide dough in half and freeze half for another use.
  • This light pastry may be used for any pie.
  • Roll out pastry on lightly floured surface to fit a 10-inch flan pan.
  • Flute edges high.
  • Cut aluminum foil to fit center of pastry shell and then fill with pie weights or dried beans.
  • Bake at 400 degrees for 10 minutes.
  • Remove from oven and CAREFULLY remove the weights and foil from the pastry shell.
  • Set aside.
  • Re-set oven to 350 degrees.
  • In large bowl, combine eggs, sugar and whipping cream with a wire whisk.
  • Beating constantly, add scalded milk until all is blended well.
  • Arrange cherries in bottom of pastry shell; pour custard over cherries.
  • Bake at 350 degrees for 35-40 minutes or until a knife inserted 1 inch from the outside edge comes out clean.
  • Center will set as custard cools.
  • Cool completely.
  • Garnish with whipped cream, if desired.
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