I like to use the word “rustic” since it adds charm to what would otherwise be a blatant display of my lacking both a pie pan as well as artistic talent (I don’t make leaf-shaped pie crust decorations or anything remotely more advanced than what you see above). But this little rustic beauty is my pride and joy because it tastes like heaven. The sweet cherries, a hint of vanilla, and the flaky pastry crust make me swoon.
I’ve never been happier for my kids to NOT eat the fruit I bought them for their snacks this past weekend. If they had, I wouldn’t have this delectable dessert.
RUSTIC CHERRY TART
Downloadable PDF of Rustic Cherry Tart
- PASTRY CRUST
- In a large mixing bowl, mix together:
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- Add:
- 1/2 cup (1 stick) cold butter, either chopped or grated into the bowl
- Cut in the butter until the mixture resembles coarse, moist sand
- Add:
- 1 egg
- Mix together just until mixed
- Add:
- Ice cold water, 1-2 teaspoons at a time
- Mix dough after each addition of water, adding water only until the dough pulls together
- Shape dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes
- Cut parchment paper to fit just inside a rimmed baking sheet (mine measures 15″ x 10″)
- After dough has chilled, remove from plastic wrap
- Anchor parchment paper on your counter
- I do this by laying the empty plastic wrap (used side up) horizontally lengthwise on the counter (parallel to the counter top) and place the parchment paper on top of the plastic wrap. The plastic wrap clings to the counter and holds the parchment paper in place so it doesn’t slide as you roll the pastry dough on it.
- Sprinkle the parchment with a bit of flour
- Place disc of dough in center of parchment, sprinkle with flour, and roll to fill most of the parchment
- Slide the parchment with dough onto the baking sheet
- Either top and bake right away, or place back in refrigerator until ready to use
- CHERRY FILLING
- Preheat oven to 350 degrees
- Stem, pit, and halve:
- 2 pounds dark red cherries
- To the prepared cherries, add:
- Juice of 1/2 a lemon
- 4 Tablespoons sugar (less if your cherries are super sweet; mine were only so-so)
- 1/2 teaspoon vanilla extract
- 3 Tablespoons flour
- Stir to coat the cherries thoroughly
- Arrange cherry halves on top of the prepared pastry
- Bake at 350 degrees for 30 minutes
- Let cool slightly before cutting
Now all I need is a tall glass of iced lemonade to drink alongside slices of this cherry tart and my summer will be complete. If you want a less rustic look, just roll out the pastry and place in a tart pan.
Downloadable PDF of Rustic Cherry Tart
What’s your favorite summer-time dessert?
~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~
[…] Comments « Rustic Cherry Tart […]
[…] Comments « Rustic Cherry Tart […]