Fresh Cherry Tart
- Yield: 8 servings
- Prep: 25 mins
- Cook: 40 mins
Refrigerate the pastry dough before rolling to help prevent it from shrinking as it bakes.
Ingredients
- Pastry:
- 1 1/4cups all-purpose flour
- 2tablespoons granulated sugar
- 1/4teaspoon salt
- 1/2cup cold butter, cut into small pieces
- 2teaspoons grated orange rind
- Cherry Filling:
- 4cups pitted cherries (about 1 1/3 pounds)
- 2/3cup sugar
- 1 1/2tablespoons cornstarch
- 1teaspoon powdered sugar
Instructions
- To prepare the pastry, combine flour, sugar and salt in a processor; pulse to combine. Add butter and orange rind; pulse until mixture resembles coarse meal. Add 1 to 2 teaspoons of ice water; pulse until dough clumps together. Shape into a 4-inch disc; wrap in plastic wrap and refrigerate about 30 minutes.
- Preheat oven to 375F.
- Roll pastry into a 15-inch circle on a floured surface. Place in a 10-inch tart pan with removable bottom, letting pastry hang over the edge.
- To prepare the filling, combine cherries, granulated sugar and cornstarch. Spoon into pastry; fold pastry edges over filling.
- Bake 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack. Sift confectioners’ sugar over pastry before serving.
Nutritional Info *per serving
- Glycemic Load 13.56
- Calories 310
- Fat 12g
- Saturated Fat 7g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 3g
- Cholesterol 30mg
- Sodium 170mg
- Potassium 200mg
- Carbohydrate 49g
- Fiber 2g
- Sugars 30g
- Protein 3g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 10%
- Calcium 2%
- Iron 6%