Open Face Cherry Tart
By 
You’ll Need
- 1 ⅓ 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
- ⅛ 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. 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. 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" (discard excess dough). It doesn’t matter if it’s not perfect. Carefully wrap around rolling pin and transfer to parchment paper. Sprinkle macaroons in centre of circle, leaving a 1½ " border.
- Place cherries in bowl along with orange peel, sugar, cinnamon and almond extract. 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. 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. Delicious with whipped cream or ice cream.
