Monday, May 16, 2011

Cherry Tart

The first thing that my mother made for my dad after they were married was a cherry pie. She, however, forgot to take the pits out of the cherries so this pie has been a lot of laughter in my family as well as a much-loved dessert.

Cherries are one of my favorite stone fruits and there is nothing better for a spring dessert than an easy, free form cherry tart.

Bon Appetit!

8 oz unsalted butter, softened
4 oz powdered sugar
1 egg
12 oz flour
pinch of salt
1/2 tsp baking powder

Cream butter and sugar together. Add egg and mix well.

Add flour, baking powder and salt and mix until just combined. Wrap in plastic/ Press to create a flat disk. Refrigerate for 6 hours.

Cut circles of sugar dough with a large cookie cutter - 8” diameter.

Place some pitted cherries in the middle, sprinkle with sugar and a dot of butter to top off.

Pull in the outside edges of the dough towards the center. Does not have to be perfect since this is rustic.

Brush the dough with egg wash and sprinkle with coarse sugar.

Bake in a 350 degree oven for about 20 minutes or until dough golden brown.