Cherry and Pistachio Tart

Cherry and Pistachio Tart

Crust

  • 2 sticks unsalted butter – cut into 1/2″ cubes, kept cold
  • 2 cups flour
  • 1 tsp salt
  • 1/2 cup sugar
  • 1 egg

Method

  1. Sift together sugar, salt and flour a couple of times.
  2. Cut in butter until butter is about pea sized clumps.
  3. Add egg and work until it just comes together.
  4. Separate into 2/3 and 1/3 balls, wrap in plastic wrap and refrigerate at least 1 hour.

Filling

  • 2 cups cherry preserves – store bought or follow recipe below
  • 1 – 16oz bag frozen or fresh pitted cherries
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tsp corn starch
  • 1 tsp lemon zest
  • Juice from 1/2 lemon

Method

  1. Put cherries in a pot over medium heat.  In separate container, whisk together sugar, water and corn starch.
  2. Pour over cherries and add zest and lemon juice.  Bring to rolling boil to activate cornstarch.
  3. Remove from stove and allow to cool to room temperature.
  4. Add 1/2 tsp extract – either almond or vanilla or combination of both as suits you.
  5. Add 1/2 cup chopped dried sweet cherries.
  6. Add 1/2 cup raw pistachios or slivered blanched almonds as suits you.

Mix together cherry preserves, dried cherries and extract (s) – refrigerate while you roll out the 2/3 portion of dough on a floured surface, remembering to rotate and add flour if it’s sticking (to about 1/4″ thick). Use parchment paper if you wish.

Line tart pan.  Add cherry mixture and sprinkle the nuts on top – put in the fridge while you roll out the remaining 1/3 dough and cut into 1/2″ strips.  Create lattice over the top of the cherry mixture.  If you desire, brush lattice with egg white whisked with 1 tbsp milk and sprinkle coarse grain sugar over top.

Bake at 350 degrees F for about 60 minutes or until cherries are bubbling and top is golden brown.