Search This Blog

Saturday, April 9, 2016

Sweet Cherry Custard Tart

By The Canadian Living Test Kitchen
9 people added this to their Recipe Box

This recipe makes 12 servings
Sweet cherries are so wonderful - it's hard to get past just eating them out of hand. But you can with this French tart. It is worth the effort and highlights the cherries in a chic new way.

1 cup all purpose flour [130 g]
1/2 cup butter, softened [114 g]
1 egg yolk
1 tbsp granulated sugar
pinch salt
2 cups pitted sweet cherries [370 g]
2 eggs, beaten
1/2 cup whipping cream
1/4 cup all purpose flour [33 g]
1/4 cup granulated sugar [50 g]
1 tbsp grated lemon rind
1 tbsp vanilla
pinch salt

Set out 9 inch tart pan with removable bottom and rimmed baking sheet.

Place flour in bowl; make well in centre. Add butter, egg yolk, sugar and sa< mix with fork until egg mixture is smooth. Gradually stir in flour to make dough that holds together. Press into disc; wrap and refrigerate for 1 hour. Between waxed paper, roll out pastry into 11 inch circle. Peel off to paper; invert pastry and fit into pan. Trim to leave 1-inch overhang; fold inside and press pastry together.

Filling: Spread cherries over pastry. Whisk together eggs, cream, flour, sugar, lemon rind, vanilla and sa< pour over cherries. Bake on baking sheet in bottom third of 375° oven until golden and tip of knife inserted into custard comes out clean, about 45 minutes. Let cool on rack. (Make-ahead: Set aside at room temperature for up to 1 hour.)

Source : The Complete Canadian Living Baking Book, 2008

No comments:

Post a Comment