Cherry Tart

Name: Cherry Tart
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: One 9-inch/23-cm tart
Ingredients: 1 cup/125 g flour; 1/4 cup55 g sugar; 1/2 teaspoon salt; 1/2 cup/110 g butter, cold; 2 egg yolks; 2 cups/10 ounces cherries (about 50 cherries); 3 eggs; 1/3 cup/70 g sugar; 3/4 cup/175 ml creme fraiche or sour cream; 1/2 teaspoon vanilla

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Level: Easy
Total: 1 hr 20 min

Prep: 40 min
Inactive: 15 min
Cook: 25 min

Yield: One 9-inch/23-cm tart

Level: Easy
Total: 1 hr 20 min

Prep: 40 min
Inactive: 15 min
Cook: 25 min

Yield: One 9-inch/23-cm tart

Ingredients

Pastry:

1 cup/125 g flour

1/4 cup55 g sugar

1/2 teaspoon salt

1/2 cup/110 g butter, cold

2 egg yolks

Filling:

2 cups/10 ounces cherries (about 50 cherries)

3 eggs

1/3 cup/70 g sugar

3/4 cup/175 ml creme fraiche or sour cream

1/2 teaspoon vanilla

Directions

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.