| Servings |
15 people
|
Ingredients
Crust
- 2 cups flour + more for rolling out dough
- 1/4 cup sugar
- 3/4 tsp salt
- 1 cup cold unsalted butter, cut into cubes
- 1/4 cup ice water, plus a few more tablespoons
- 1 egg yolk
- 2 tbsp heavy cream
Cherry Filling
- 1 cup sugar
- 1/4 tsp salt
- 3 tbsp cornstarch
- 6 cups cherry, pitted
- 1 tsp vanilla extract
Ingredients
Crust
Cherry Filling
|
|
Instructions
Crust
- In a large bowl, put flour, sugar, salt and mix by hand. Add butter and using your finger, mix together until it comes together to the size of small peas.
- Sprinkle the ice water and fluff with a fork. Add more water a tablespoon at a time until the dough is moist but not wet.
- Divide the dough into 2 and shape into discs. Wrap in plastic wrap and refrigerate for 1 hour or overnight. Before rolling out the dough, leave out on your countertop for about 10 minutes.
- On a lightly floured surface, roll out one dough to the size of the tart pan. Fit into the tart pan and trim the excess dough. Refrigerate for 30 minutes.
- Roll out the second dough on a parchment paper. This will make it easier to transfer to refrigerator for cooling period. Refrigerate for 30 minutes.
Cherry filling and egg wash
- Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the sugar, cornstarch, salt together. Add the cherries and the vanilla. Pour into the the tart pan. Using a pastry cutter, cut the second dough into thin strips. Make the lattice pattern on top. Trim the excess dough by rolling the rolling pin on top of the tart pan.
- Combine the egg and the heavy cream. Brush the top with the egg wash. Refrigerate for 30 minutes.
- Put the tart pan on a large baking sheet so it will be easy to take out of the oven. Bake for 15 minutes.
- Bring down the temperature to 375 degrees Fahrenheit and bake for another 40 - 45 minutes. Cool on a wire rack.
Recipe Notes
Adapted from : Martha Stewart's Pies and Tarts
Share this Recipe
No Comments