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
- 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)
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.
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