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A BITE OF THE CHERRY
This is a slightly modified Double-Crust Cherry Tart recipe from the September 2005 issue of Sunset Magazine.
Double-Crust Cherry Tart
1 cup (1/2 lb) butter, room temperature
3/4 cup sugar
2 large egg yolks (save whites)*
2 1/2 cups all-purpose flour
2/3 cup white cornmeal
1 tsp baking powder
1/4 tsp salt
1 1/2 lbs fresh cherries, rinsed and pitted**
2 tbsp quick-cooking tapioca
1 tbsp lemon juice
- In a bowl, with a mixer on medium speed, beat butter with 1/2 cup sugar until smooth; beat in egg yolks. Stir in flour, cornmeal, baking powder, and salt until well blended. Divide dough in half. Press one portion over bottom and up sides to rim of a 9-inch fluted tart pan with removable rim. Place other portion on a lightly floured piece of waxed paper. With a lightly floured rolling pin, roll out dough to a 10-inch round. Slide round onto a baking sheet. Chill tart shell and round until firm, at least 30 minutes.
- In another bowl, mix cherries, tapioca, lemon juice, and remaining 1/4 cup sugar. Let stand 10 minutes. Pour into chilled tart shell and spread level. ***Invert dough round over tart. Press edges into rim of tart pan, pinching off any excess. Sprinkle tart lightly with sugar.
- Place tart pan on an uninsulated baking sheet. Bake on lower rack of a 375º F oven until top is golden brown, about 35-40 minutes, rotating tart halfway through baking time. Serve warm or at room temperature.
*Brush egg white on bottom of crust to create a sealant. This will prevent bottom sogginess from the cherry juice.
**Fresh cherries aren't in season quite yet so I substituted Trader Joe's Dark Morello Cherries (24.7 oz jar). Make sure you drain most of the juice, saving only about 2 tablespoons for the filling. These particular cherries are harvested in Germany in the month of July. My German friend's mom swears by them.
***I cut out circles and layered them concentrically to create the top crust.
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