Cheering the Cherry Tart.
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celebrating classics like this…
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
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
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.
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
1 1/3 cups chocolate cookie crumbs
1/4 cup cornstarch
1/2 cup sugar
2 large eggs
2 cups milk
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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