A Dazzling Cherry Tart
With the warm weather comes some of the best fruit of the year, luxuriously plump and bursting with flavor. Farm-fresh cherries, peaches, melons, and more are summer staples and just another perk of life in the Livermore Valley. This week we are celebrating National Cherry Tart Day, a sweet celebration of one of the warm season’s first fruits. Choose the ripest cherries you can find, whether tart or sweet, and try your hand at making a rustic cherry tart (if you manage to not eat them all fresh, of course). You can even make miniature tarts for the perfect personal portion!
- For the Crust:
- 1 and 1/2 cup all purpose flour
- 3/4 tsp salt
- 2 T sugar
- 1/2 cup shortening
- 1/4 cup ice cold water
- For the Filling:
- 4 cups pitted sweet cherries
- 3 T sugar
- 1 and 1/2 tsp cornstarch
- 1 egg beaten
- In a medium bowl, mix together the flour, salt and sugar. Cut in shortening with a pastry blender until pea sized crumbs.
- Sprinkle the cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Chill the dough for at least an hour. This makes it much easier to handle.
- Preheat oven to 400 F. Mix the cherries with the sugar and cornstarch.
- If making a full size galette-style tart, roll out the dough into a rough circle until about 1/4 inch thick. If making mini tarts, divide the dough into fourths, then roll out each fourth into an 8 in round circle. Trim the edges a bit with a knife, if necessary.
- Fur full size, spoon the filling into the center, leaving a 2 inch border on the sides. For mini tarts, spoon a cup of the cherries into the middle of each circle, leaving about an inch and a half of crust around the edges.
- Gently fold the edge of the crust over the cherries, pleating as you go. Brush the crust with a beaten egg. Bake (45-50 minutes for full size or 25-30 minutes for mini) or until the crust is golden brown and the cherries are tender.
For an optional fancy topping, melt 1/4 cup butter in a small saucepan, then add ½ cup of sugar and 3 tablespoons of white wine (like our Trebbiano). Stir on low heat for 5 minutes or until thickened. Drizzle onto your cherry tart for a classy hint of sweetness!
We are always looking for delicious pairing opportunities, and this cherry tart is no exception. We recommend our Sparkling wine (on sale now!) for a perfect match for a summertime party.