Rustic Cherry Tart

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.

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Rustic Cherry Tart

Yield: 1 tart

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

A delicious tart filled with two types of cherries, almond flour, and lemon juice to make a rustic and not too sweet dessert.

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Ingredients

• 1 refrigerated pie crust
• 1 c. pitted, halved Rainier cherries
• 1 c. pitted, halved Bing cherries
• ¼ c. sugar
• 1 egg
• 1 egg white
• ½ c. pureed cherries
• ½ c. almond meal/flour
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees.
2. 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.
3. Bake for 10 minutes. Remove from the oven and remove the parchment and beans/weights.
4. Create a pattern on the baked crust using the two types of cherries. Set aside.
5. 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.
6. Bake for 30-35 minutes or until the crust is golden brown and the filling is set.
7. Remove from oven and let cool completely on a wire rack before serving.

Notes

Source: Adapted from Kiran Tarun