Cheering the Cherry Tart

Cheering the Cherry Tart.
So summery.  
Think:  down home…countryside.  Porchside.
A special glow on your Specials menu.
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A great menu deserves a great menu cover…
celebrating classics like this…
Cherry Tart
Crust:
2 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter–
cut into 1/2-inch cubes
1 large egg
Filling:
1 cup cherry preserves
1/2 cup chopped dried Bing (sweet) cherries
( about 2 1/2 ounces )
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup unsalted natural pistachios, chopped
Glaze:
1 large egg
2 tablespoons whole milk
2 tablespoons sugar
For the crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled).
For the filling:
Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.  Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
To glaze:
Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar. Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack.
Tart can be prepared 1 day ahead. Cover and store at room temperature.
A sweet twist.
Chocolate Cherry Tart
3 tablespoons melted unsalted butter
1 1/3 cups chocolate cookie crumbs
1/4 cup cornstarch
1/2 cup sugar
2 large eggs
2 cups milk
pinch salt
3 ounces chopped bittersweet chocolate
2 tablespoons unsalted butter
1/3 cup sugar
1 pound halved, pitted bing cherries
2 teaspoons cornstarch
Preheat oven to 350°F. Stir 3 Tbsp. melted unsalted butter into 1 1/3 cups chocolate cookie crumbs; press into a 9-inch tart pan. Bake 5 minutes.  Beat 1/4 cup cornstarch,
1/2 cup sugar and 2 large eggs until smooth. Heat 2 cups milk and a pinch of salt until it simmers,whisking. Ladle 1/3 of milk into egg mixture, whisking, then pour back into pan. Lower heat; cook, whisking, until thickened. Strain and whisk in 3 oz. chopped bittersweet chocolate, stirring until melted. Cool 5 minutes; whisk in 2 Tbsp. unsalted butter. Pour into crust; chill at least 2 hours or overnight. In a pan, cook 1/3 cup sugar and 1/2 cup water, swirling pan occasionally, until mixture turns light amber. Add 1 lb. halved, pitted bing cherries; cook, stirring, for 5 minutes. Remove cherries from liquid. Mix 2 tsp. cornstarch with 1 Tbsp. water and add to cherry liquid; cook for 2 minutes. Transfer cherries and liquid to bowl and chill.
Spoon cold compote over tart.
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This entry was posted in bakery, desserts, fruits, menu covers, National Food Holiday, tarts and tagged , , , . Bookmark the permalink.

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