Rustic Cherry Tart
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Have you tasted the cherries this year? I’m telling you, they have been amazing! The last few weeks cherries have been between $1.99-$2.99 per pound which is about as cheap as I can get them. Because of this I’ve been buying bags of cherries every week I go to the market. While I’d love to make something with them every time I buy them, I have to admit that I often just eat them plain. They have been so juicy and delicious.
It’s so easy to eat them with a cherry pitter. I know what you are thinking, you bought a cherry pitter? I did. I love cherries so much but I do not love eating around the pit. I decided I wanted a cherry pitter to see if it actually helped. It has made eating and pitting cherries a blast. It’s quick, it only takes out the pit, and leaves all the cherry goodness. I currently own this Oxo Softworks Cherry Pitter which is comfortable to grasp and works like a charm.
So, after finding a cherry pitter I love, it’s been a breeze to make cherry desserts. Last week when I had both Bing cherries and Rainier cherries I made a beautiful and delicious rustic cherry tart. This isn’t your traditional sweet cherries in a pastry. It’s much more subtle then that. The cherries sit in a lovely pattern inside the pastry and are topped with a filling of ground almonds and eggs. It gives the pastry a great texture and it’s not overly sweet.
In addition to it tasting great, it’s also a very pretty tart. The different colored cherries make a pretty pattern in the pan and the filling gives off a complimentary color. This is definitely a great tart to showcase the cherries.
Rustic Cherry Tart
Ingredients
- 1 refrigerated pie crust
- 1 c. pitted halved Rainier cherries
- 1 c. pitted halved Bing cherries
- 1/4 c. sugar
- 1 egg
- 1 egg white
- 1/2 c. pureed cherries
- 1/2 c. almond meal/flour
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees.
- Place the pie crust in a tart pan and trim the edges. Poke the bottom of the crust with a fork. Cover the crust with parchment paper and add dried beans or pie weights.
- Bake for 10 minutes. Remove from the oven and remove the parchment and beans/weights.
- Create a pattern on the baked crust using the two types of cherries. Set aside.
- In a large bowl mix the sugar, egg, and egg white with a hand mixer on medium speed. Add in the pureed cherries, almond meal, lemon juice, and vanilla. Beat well and pour over top of the cherries in the tart pan.
- Bake for 30-35 minutes or until the crust is golden brown and the filling is set.
- Remove from oven and let cool completely on a wire rack before serving.
Notes
