Australian Cherry Tart
A sweet and tangy dessert featuring Australian cherries in a buttery pastry crust.
Ingredients
- ●2 cups Australian cherries
- ●2 cups All-purpose flour
- ●1 cup Cold unsalted butter
- ●1 cup Granulated sugar
- ●1 Egg
- ●1/4 cup Bitter chocolate (glace) shavings
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large mixing bowl, combine flour and sugar. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
- 3
In a separate bowl, whisk together the egg and a tablespoon of cold water. Add the egg mixture to the dry ingredients and mix until the dough comes together in a ball.
- 4
Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
- 5
Roll the dough out into a circle about 1/8-inch thick. Transfer the dough to a 9-inch tart pan with a removable bottom.
- 6
Trim the edges of the dough and press it into the corners of the pan.
- 7
In a separate bowl, mix together the Australian cherries and granulated sugar.
- 8
Arrange the cherry mixture evenly over the dough, leaving a 1-inch border around the edges.
- 9
Roll out the remaining dough to a thickness of about 1/8 inch. Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust.
- 10
Place the lattice strips on top of the cherry filling, weaving them into a lattice pattern. Trim the edges of the strips and press them to seal.
- 11
Bake the tart for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- 12
Allow the tart to cool on a wire rack for at least 30 minutes before serving.