Bing Cherry and Citrus Tart
for the crust:
1 cup sifted or lifted all-purpose flour
1/2 teaspoon salt
1/3 cup very cold unsalted butter
4 tablespoons ice water
for the filling:
5-6 cups fresh cherries, or about 4 to 4 1/2 cups pitted cherries
1/2 cup sugar
2-3 tablespoons cornstarch
zest of one lemon, and 1 teaspoon lemon juice
zest of 1 orange, and 1 tablespoon juice
pinch of salt
1/4 teaspoon almond extract
Using food processor with steel chopping blade in place, process the
flour and salt, and then add the butter and pulse until the butter gets
cut up into pieces about the size of jelly beans. Add the very cold
water and process only until the mixture wants to form a ball. Do not
over process or the crust will not be flaky. Roll out the crust on a
lightly floured surface and gently lift it into a 9 inch pie pan. Flute
the edges, and using the tines of a fork, pierce the bottom crust all
over.
Crumble several sheets of waxed paper into the shell. Microwave the
crust, elevated, on 70% power for about 10 minutes, or until it is just
beginning to turn brown. Cool. In meantime, in batter bowl combine the
cherries, sugar, cornstarch, lemon and orange, salt, and extract.
Microwave on high for 3 min. Stir and microwave another 3-7 min., or
until mixture has thickened slightly.
Pour into baked crust. Chill and serve, garnished with whipped cream or
ice cream, or prepare more crust and make a lattice over the top. Then
bake the tart for 15-20 minutes at 350 degrees, or until the lattice has
browned nicely.
Pies and Tarts |
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