Rose & Steve's Recipes

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=== Cherry Tart ===

== Ingredients ==

**Cherry Filling**

  * 1 pound 3 cups sweet cherries, halved and pitted
  * 1/3 cup sugar
  * 1 tablespoon cornstarch
  * 1 tablespoon fresh lemon juice

**Finishing**

  * 1 egg white
  * 1/2 teaspoon water
  * 1/2 tablespoon sugar

**Pie Dough**

  * 1-1/4 cups all-purpose flour
  * 1/4 teaspoon salt
  * 1/2 teaspoon sugar
  * 7 tablespoons cold butter, cut into cubes
  * 5 tablespoons ice water (plus more if needed)

**Instructions**

  * Pit and slice the cherries in half. 
  * Place in a large bowl and toss with the 1/3 cup sugar, the cornstarch and lemon juice until evenly coated. 
  * Place flour, salt, and sugar into a food processor and pulse a few times until blended. 
  * Sprinkle the butter over the top and pulse just until the butter is slightly broken into the flour but still in visible pieces. 
  * Sprinkle the ice water over the flour mixture and process just until the mixture starts to come together.
  * Dump the dough into a gallon-size lock-top plastic bag, and press into a flat disk. Refrigerate for 30-60 minutes before rolling out the tart.

Just before rolling out the dough, give the fruit a stir and then drain the juices.

  * Roll the dough out onto a lightly floured piece of parchment paper, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet.
  * Pour fruit onto the center of the dough and spread out to within 2 inches of the edge. 
  * Take the remainder of the juice and put it in a microwave dish. Give it a bunch of 30 second bursts until thickened up. Pour over the fruit.
  * Fold up the edges over the fruit, make it a solid wall so the juices don't run out. 
  * Make an egg wash by whisking together the egg white and 1/2 teaspoon water with a fork. 
  * Brush the pastry with the egg wash and sprinkle evenly with 1/2 tablespoon sugar.


Bake at 375 degrees for 1 hour, or until filling is bubbly and crust is golden brown. Cool completely before slicing.

Works with blueberries, peaches, blackberries, etc.