Fresh Cherry and Citrus Tart Recipe

From Dorothy McNett's Recipe Book.

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See Also: Desserts · Pies and Tarts

Fresh Cherry and Citrus Tart

From Dorothy McNett's Recipe book at

for the crust:
3/4 cup sifted or lifted all-purpose unbleached flour
1/4 cup whole wheat flour
1/2 teaspoon fine sea salt
1/3 cup very cold unsalted butter
4 tablespoons very cold water

for the filling:
5-6 cups fresh cherries, or about 4 to 4 1/2 cups pitted cherries
1/2 cup sugar
2-3 tablespoons cornstarch
zest of one lemon, and 1 teaspoon lemon juice
zest of 1 orange, and 1 tablespoon juice
pinch of salt
1/4 teaspoon almond extract

Preheat oven to 400 degrees. Using food processor with steel chopping blade in place, process the flour and salt, and then add the butter and pulse until the butter gets cut up into pieces about the size of jelly beans. Add the very cold water and process only until the mixture wants to form a ball. Do not over process or the crust will not be flaky. Roll out the crust on a lightly floured surface and gently lift it into a 9 inch pie pan. Flute the edges, and using the tines of a fork, pierce the bottom crust all over. Fill with pie weights. Bake for 12-15 minutes, or until crust is browned. Remove from oven, and place on cooling rack. Allow the crust to cool and then remove the pie weights.

In meantime, in batter bowl combine the cherries, sugar, cornstarch, lemon and orange, salt, and extract. Microwave on high for 3 min. Stir and microwave another 3-7 min., or until mixture has thickened slightly. Pour into baked crust. Chill and serve, garnished with whipped cream, yogurt cheese, or ice cream.

Recipe created 1994-07-06.

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