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Cherry Tart

Recipe courtesy Laura Calder
Show: French Food at Home Episode: Picnic

Photo: Cherry Tart

TOTAL TIME: 1 hr 20 min
Prep: 40 min
Inactive Prep: 15 min
Cook: 25 min
 
YIELD: One 9-inch/23-cm tart
LEVEL: Easy

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:
  • 3/4 cup/175 ml creme fraiche or sour cream
  • 1/2 teaspoon vanilla
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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.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on September 07, 2012

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    Update: The culinary team has added the baking temperature of 350 degrees F/180 degrees C.

    Admin Customer Service

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  • on August 27, 2012

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    Fortunately, I watched the TV episode because the recipe is confusing. So I make the dough, put it in the fridge, then roll it out. Now what? The TV episode told me to bake the shell first, let it cool, then add the filling; however, the written recipe isn't clear. I decided to bake the shell at 350 for 25 minutes. For the filling I used a "cherry pitter." I didn't think I'd have to cut them each in half to remove the pits as Laura does on the show. I was wrong...next time I'll cut them in half to prevent them from rolling off the plates while the dinner guests dig in. Yes, it was funny to see folks stabbing at a rolling cherry before it hit the table. Maybe it is better that way. Comic relief. After adding the filling and baking it for 25 minutes it turned out great and it was delicious. The custard set perfectly and the crust was crispy. Just watch your cherries.

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  • on July 27, 2012

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    I LOVED it! I also had to increase the cooking time to 40 minutes for it to fully set.

    people found this review Helpful.
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