There are times when you want to bake because you’re hungry, there are times you bake because you’re inspired, and there are times you bake because it takes you to your happy place.
Finally, there are times you bake for all three reasons. Making this tart was one of those times.
Regular followers of this site understand that I love tarts. They’re relatively simple, yet seem to me so exquisite, so aesthetically pure. So when I came across a recipe for this tart in this months Bon AppÃ©tit, I knew instinctively that I MUST make it.
So I did, and it gave me an excuse to use my new camera as well.
Make sure you understand that you should use fresh cherries, not the frozen kind. That means you will be pitting them for about 20 minutes in order to have the requisite amount for the recipe. It is so worth it.
- 1 1/4 cup AP flour
- 1/4 cup chilled solid vegetable shortening, cut into small cubes
- 1/4 cup chilled unsalted butter, cut into small cubes
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 2 Tablespoons (or more) ice water
- 1 lb fresh sweet cherries, pitted and left whole
- 6 Tablespoons Granulated sugar
- 1 Tablespoon AP Flour
- 1/2 teaspoon cinnamon
- 3/4 cup whipping cream
- 3 large egg yolks
- 1 1/2 teaspoon lemmon zest
- 1 teaspoon grated orange peel
- 1 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1/2 cup sliced almonds (give or take)
To make the crust:
Pour yourself a glass of ice water. Put in several ice cubes and place into freezer for 10-15 minutes. This will make sense later.
Place flour, shortening, butter, sugar and salt into food processor. Pulse until its well combined, but not overly so (Prefereably you should see little balls of shortening and/or butter…it’s not a prerequisite, but it will igve you a flakier crust). Take glass of water from freezer and pour 2 tablespoons of ice water, sprinkle it on flour. Process until moist clumps form.
Remove from the processor, form into a ball and flatten it out. Wrap in plastic wrap and refirgerate for 1 hour.
Pre-heat oven to 350 degrees F.
Roll out dough on lightly floured surface into a 12 inch disk. Place in a 10 inch tart pan with removable bottom. Fold in excess dough to create a double thickened crust. Place in freezer for ten minutes.
Line the inner crust with foil; fill with dried beans or pie weights and bake for 20 minutes, or until edges are set. Remove foil and pie weights, and bake until gold brown, about another 10 minutes. Cool completely.
To make the filling:
Line the bottom of crust with whole cherries.
In a medium mixing bowl, combine sugar, flour and cinnamon. Whisk in cream, egg yolks, lemon zest, orange peel, almond extract and salt. Pour over cherries in tart and top with sliced almonds. Bake in oven until set in center, roughly 40 minutes. Cool 30 minutes.