Sour Cherry Tart Recipes

CHERRY FRANGIPANE TART

Steps:

• Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
• Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
• Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
• Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
• Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.

SOUR-CHERRY FRANGIPANE TART

Steps:

• Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.
• Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.
• Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners' sugar, and serve.

SOUR CHERRY TART

Steps:

• For the pate brisee, place the flour, sugar, salt and butter pieces in owl and crush the butter into the dry ingredients with the tips of your fingers until combined somewhat but with pieces of butter still visible in the mixture. Add the ice water and stir with a fork just until the mixture holds together. Gather it up, pressing it between your hands to flatten it and make it round, and wrap it in plastic wrap. Refrigerate for one hour.
• Rub a small amount of flour into a pastry cloth and roll the dough into a very thin circle, about 12 1/2 inches in diameter. Roll the dough onto the rolling pin and gently fit it into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Press the dough against the sides of the pan to fill in any holes and make it adhere to the metal. Remove any excess overhanging dough by rolling the rolling pin across the top of the pan. Refrigerate the tart shell for one hour.
• Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Place the tart pan on a cookie sheet and bake in a 400-degree oven for one to one-and-a-quarter hours, until the dough is nicely browned. Unmold and serve with strong coffee.

TART CHERRY CRISP

Steps:

• Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.

SOUR CHERRY PRESERVES

Steps:

• Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Stand the three jars on the rack, and add the lids; it is not necessary to add the screw bands. Fill the pot with enough water to cover the jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Bring the water to a simmer (180 degrees), and simmer the lids and jars 10 minutes or until you're ready to fill them. Place 4 small plates in the freezer.
• In a medium stockpot, combine sour cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until sugar has dissolved, 2 to 3 minutes. Stir in one-third of remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add sugar in two more batches, stirring each batch until sugar has dissolved.
• Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. Place a candy thermometer in the mixture, and cook, stirring frequently, until the temperature registers 220 degrees. 30 to 40 minutes. While cooking, skim any foam that floats to the surface.
• With the temperature at 220 degrees. perform a gel test: Remove one of the plates from the freezer, and place a spoonful of the jam on it. Return the plate to the freezer, and wait 1 minute. Remove plate from freezer, and gently nudge the edge of the jam with one finger. If the jam is ready, it will wrinkle slightly when pushed. If it is not ready, it will be too thin to wrinkle. If the jam does not wrinkle on the first attempt, cook two or three minutes more, and repeat the gel test.
• Once the jam has gelled properly, remove stockpot from heat. Using canning tongs, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe rim with a clean damp towel. Using tongs, lift a lid from the hot water; place lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the tongs, stand the filled jar in simmering water. Repeat with the remaining jam and jars, making sure the jars aren't touching sides of pot and are spaced 1 inch apart.
• Raise the heat to high, cover stockpot, and bring the water to a boil. Process jars in the boiling water for 10 minutes. Using the canning tongs, transfer the jars to a wire rack to cool completely. Let jars stand 24 hours. Check cooled jars for slight indentation in the lid that indicates a vacuum seal. Store jam in a cool, dark place up to 1 year.
• Use only two cups sugar, and add one cup of juice from the thawed cherries in step two.

MARTHA'S SOUR CHERRY PIE

Steps:

• Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.