Photo by: avlxyz
Cherry Tart
Food Ingredients:
2 cups all-purpose flour 1 cup sugar 1 teaspoon salt 1 cup chilled unsalted butter – (2 sticks) cut ½” c 1 lrg egg 1 cup cherry preserves 1 cup chopped dried Bing (sweet) cherries (abt 2 ½ oz) 1 teaspoon grated lemon peel 1 teaspoon almond extract 1 cup unsalted natural pistachios chopped 1 lrg egg 2 tablespoons whole milk 2 tablespoons sugar
Recipe preparation:
1 For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.) 2 For Filling: Position rack in bottom third of oven and preheat to 325 degrees. Mix preserves, chopped cherries, peel, and almond extract in medium bowl. 3 Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. 4 Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4-inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang. 5 For Glaze: Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar. 6 Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.) 7 This recipe yields 8 to 10 servings. 8 Comments: From Malta – This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.
Recipe source: Foodista recipe
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