If I had to pick a favorite fruit, I would say cherries are one of the tops. Even as a kid, I loved cherry-flavored everything. Popsicles, gum, pie, and even black cherry soda…mmmmmmm. Now that my tastes are a little more grown-up (okay,not really),while I love pie, and fruit crumble, I have a special place in my heart for a good, rustic cherry tart. It has an easy, flaky crust, a sweet cherry filling, and it has real butter in it. I mean,who could ask for anything more? Butter, cherries, and sugar. It’s like the three best food groups, ever.
Pre-heat oven to 375 degrees for your rustic cherry tart.
Gather your ingredients:
2 1/2 cups all purpose flour
3/4 cup butter cold -cut into small pieces.
3 tbsp olive oil
1/2 cup sugar
1/4 tsp salt
1-2 TBSP ice water
2 cups of pitted sweet cherries (frozen may be used, but may have slightly more liquid when baked.)
1/4 cup dark brown sugar
2 TBSP butter
a sprinkle of salt (approx. 1/4 tsp)
1/4 c powdered sugar
Make crust first by combining all ingredients for crust, and adding butter. Cut into flour with a pastry cutter. Add ice water until the dough holds together and forms a ball, but is not sticky. The mixture should be crumbly, but hold together when pressed.Place in fridge for 1/2 hour if dough warms up.
Press into a buttered tart pan, or free-form on a baking sheet or baking stone. I personally prefer my well-used(affiliate link) baking stone.
Sprinkle formed crust with brown sugar. Add cherries in a single layer until dough is covered. Sprinkle salt over the top lightly, don’t over do. Dot the top of the cherries with the 2 TBSP butter.
Bake for approx 35-45 minutes until crust is a deep brown and cherries are soft.Remove from oven and let sit until slightly warm.
Sprinkle with Powdered sugar and serve with whipped cream, or ice cream. Believe me,there’s no wrong way to do this here.
I have to admit, it’s pretty amazing. We devoured it warm with whipped cream… and I might have eaten this for breakfast.
from Jennifer Rizzo http://jenniferrizzo.com/2017/04/rustic-cherry-tart-recipe.html