Open Face Cherry Tart
Cherry season is here for such a short time so we want all the yummy ways to use up cherries. This open face cherry tart is beautiful and yummy and perfect for a summer dessert. It’s delicious with whipped cream or ice cream. Enjoy!
Servings:
Serves 10
You’ll Need
- 1 1/3 cups all-purpose flour
- 2 Tbsp cornmeal
- 2 tsp granulated sugar
- ¼ tsp salt
- ½ cup cold unsalted butter, cubed
- ¼ cup ice water (approx)
- ¼ cup finely crumbled Italian macaroons
- 4 cups California cherries, pitted
- 2 tsp orange peel
- 2 Tbsp granulated sugar
- ¼ tsp cinnamon
- 1/8 tsp almond extract (optional)
- 1 egg yolk
- 1 tsp granulated sugar
- Whipped cream or ice cream (optional)
Prep and Cook
- In food processor, pulse flour with cornmeal, sugar, and salt
Add butter and pulse until it is the size of peas with a few larger pieces
Drizzle with 3 Tbsp water and pulse until mixture is moistened, adding remaining water by ½ tsp if needed
Pulse just until dough starts to gather into a ball then turn out onto work surface
Gather and knead gently to bring together and shape into disc and wrap in plastic wrap
Refrigerate for 1 hour or up to 3 days - Preheat oven to 400°F
Line a baking sheet with parchment paper
On a lightly floured surface roll dough very thinly into a circle measuring about 12" and discard excess dough (it doesn’t matter if it’s not perfect!)
Carefully wrap around rolling pin and transfer to parchment paper
Sprinkle crumbled macaroons in centre of circle, leaving a 1½ " border - Place cherries in bowl along with orange peel, sugar, cinnamon, and almond extract and stir well to evenly distribute orange peel
Turn cherry mixture onto macaroons
Fold pastry over cherries to enclose, leaving circle about 5" in the middle so that you can still see fruit
Whisk egg yolk with 1 Tbsp water then brush over pastry and sprinkle pastry with sugar
Bake on bottom shelf of preheated oven until a deep golden, 20 to 23 minutes
Serve warm or at room temperature
