Cherry Tart
Submitted by brianjwood on April 20, 2007 at 10:02 am

DESCRIPTION
Cherry Tart

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
For cherry lovers everywhere
Cheers, Brian

Cherry Tart
Fresh summer cherries make the tastiest of tarts in this sublime recipe

Servings: 4-6
Level of difficulty: Intermediate
Preparation Time: 30 minutes, , plus 1 hour chilling for pastry
Cooking Time: 30 minutes

Ingredients

225g (8oz)plain flour
1 tsp Baking powder
0.5 tsp Salt
120g (4 1/4oz)Butter, chilled
100g (3 1/2oz)caster sugar
1 unwaxed lemon, zest only, finely grated
1 egg
500g (1lb)Cherries, stoned
1 handful cinnamon stick, shavings, to decorate
200ml (7fl.oz)plain yogurt, to serve

Method

1. Combine the flour, baking powder and salt in a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs.

2. Add all but 1 tablespoon of the sugar, the lemon zest and egg, and mix together to form a dough. Wrap and chill in the fridge for 1 hour.

3. Grease a 15cm diameter tart tin. Roll out two thirds of the dough to a thickness of 5mm and use to line the tart tin.

4. Pack the cherries tightly into the flan case and press them firmly into the dough.

5. Roll out the remaining dough trimmings into a circle 5mm thick.

6. Lay it over the cherries, cut off the excess dough, and then press the edges gently down inside the ring to seal. Chill in the fridge for 20 minutes.

7. To bake the tart, set the oven to 190°C/gas 5.

8. Brush the top of the tart with egg white and sprinkle with the reserved sugar. Bake the tart for 25-30 minutes, until the pastry is golden brown.

9. Allow it to cool slightly and then decorate with shavings of cinnamon stick and serve in wedges with yoghurt.