Cherry Tart
Cherry Tart
This juicy cherry tart is perfect for summer.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 430 kcal
Ingredients
- 1 ½ cups flour plus more for rolling
- ½ teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons cold unsalted butter
- 5 tablespoons shortening Crisco
- 1 egg yolk lightly beaten
- ¾ lb. red cherries pitted and cut in half
- 1 tsp. almond extract
- ¼ cup cherry jam or preserves
- 1 beaten egg with 2 tbsp water (egg wash)
Instructions
-
In a food processor, add flour salt, and sugar and pulse until incorporated. Add butter and shortening and pulse until it becomes crumbly. Slowly add in egg and pulse until a dough forms. If the dough seems dry, you can add cold water starting at 1 tablespoon at a time.
-
Gather dough in a ball and let rest for 30 minutes in the refrigerator.
-
Preheat oven to 375 degrees.
-
Roll out dough into a 9-inch tart pan and line with parchment paper and baking weights or beans. Bake for 10-12 minutes.
-
Pit and cut cherries in half. Add almond extract and mix until incorporated.
-
Take dough out of the oven and add the cherry jam to the bottom of the crust. Arrange the cherries cut side down in a pattern starting with the outside and working your way inside. Using a pastry brush, brush the outer crust with the egg wash.
-
Bake for 20-25 minutes until crust is browned and fruit has gently cooked.
-
Serve!
1 thought on “Cherry Tart”