Rose & Steve's Recipes

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.