CHERRY TART
Provided by Food Network
Categories dessert
Time 1h20m
Yield One 9-inch/23-cm tart
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F/180 degrees C
- For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
- For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.
SOUR CHERRY TART
Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.
Provided by Jacques Pepin
Categories dinner, dessert
Time 3h30m
Yield One 11-inch tart
Number Of Ingredients 10
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.
KEVIN'S CHERRY TART
Use fresh cherries and good Kirsch!
Provided by Kevin Ryan
Categories Fruit Tarts
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- To Make Dough: Cream the confectioners' sugar and 3 eggs together in a large bowl. Stir in the orange flower water. Add the butter or margarine, and mix well. Slowly add the cake flour, blending only to combine. Scrape onto a piece of plastic, and wrap. Chill for at least 1 hour. Roll dough out on a floured surface, and fit into a 11 inch tart pan. Make sure there are no holes in the dough.
- Place the cherries into the tart shell. Fit as many as you can in in one layer.
- To Make Filling: Using a mixer, cream together the 3 eggs, 1/4 cup flour, kirsch, cream, and white sugar until smooth. Pour over the cherries.
- Bake at 350 degrees F (175 degrees C) for about 40 minutes, or until the filling is just set. Allow to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 1028.7 calories, Carbohydrate 135.6 g, Cholesterol 274.4 mg, Fat 47.1 g, Fiber 3.6 g, Protein 15.6 g, SaturatedFat 27.8 g, Sodium 223.7 mg, Sugar 51.8 g
FRESH CHERRY TART
You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
- Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.
- In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.
KEVIN'S CHERRY TART
Use fresh cherries and good Kirsch!
Provided by Kevin Ryan
Categories Fruit Tarts
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- To Make Dough: Cream the confectioners' sugar and 3 eggs together in a large bowl. Stir in the orange flower water. Add the butter or margarine, and mix well. Slowly add the cake flour, blending only to combine. Scrape onto a piece of plastic, and wrap. Chill for at least 1 hour. Roll dough out on a floured surface, and fit into a 11 inch tart pan. Make sure there are no holes in the dough.
- Place the cherries into the tart shell. Fit as many as you can in in one layer.
- To Make Filling: Using a mixer, cream together the 3 eggs, 1/4 cup flour, kirsch, cream, and white sugar until smooth. Pour over the cherries.
- Bake at 350 degrees F (175 degrees C) for about 40 minutes, or until the filling is just set. Allow to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 1028.7 calories, Carbohydrate 135.6 g, Cholesterol 274.4 mg, Fat 47.1 g, Fiber 3.6 g, Protein 15.6 g, SaturatedFat 27.8 g, Sodium 223.7 mg, Sugar 51.8 g
KEVIN'S CHERRY TART
Use fresh cherries and good Kirsch!
Provided by Kevin Ryan
Categories Fruit Tarts
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- To Make Dough: Cream the confectioners' sugar and 3 eggs together in a large bowl. Stir in the orange flower water. Add the butter or margarine, and mix well. Slowly add the cake flour, blending only to combine. Scrape onto a piece of plastic, and wrap. Chill for at least 1 hour. Roll dough out on a floured surface, and fit into a 11 inch tart pan. Make sure there are no holes in the dough.
- Place the cherries into the tart shell. Fit as many as you can in in one layer.
- To Make Filling: Using a mixer, cream together the 3 eggs, 1/4 cup flour, kirsch, cream, and white sugar until smooth. Pour over the cherries.
- Bake at 350 degrees F (175 degrees C) for about 40 minutes, or until the filling is just set. Allow to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 1028.7 calories, Carbohydrate 135.6 g, Cholesterol 274.4 mg, Fat 47.1 g, Fiber 3.6 g, Protein 15.6 g, SaturatedFat 27.8 g, Sodium 223.7 mg, Sugar 51.8 g
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