Sour Cherry Tart
tart and sweet, the perfect balance
For the Pâte Brisée
2 1/2 cups & 2 tablespoons all purpose flour
1 teaspoon salt
2 sticks unsalted butter (right from the fridge, i.e. cold)
2 tablespoons butter (to add just before baking)
1/4 to 1/2 cups ice water
Add the 2 cups flour and salt to the food processor. Pulse for a few seconds just to mix up salt throughout.
Then add the 2 sticks butter, cut in very small pieces. Pulse till mixed in (about 10-15 seconds)
With the machine running, add the water until it holds together in a ball. Stop as soon as this happens. On a cutting board sprikle some of the 2 tablesponns flour, divide the dough in 2 pieces and shape into flat discs. Put in the refrigerator to rest 1.5 to 2 hours.
Take out dough, roll out (using the rest of the 2 tablespoons flour to avoid sticking) and shape in pan. Cover with plastic wrap and put in the freezer for about 45 minutes
Turn on the oven to 415 degrees. Take off plastic film and cover with aluminum foil and pie weights (if you have them)
Bake for about 15 minutes,remove foil and weights and put it back in the oven for an extra 5 minutes till it is pale yellow. This is a partially baked dough which will ensure the crust will be crispy and evenly baked, once the baking with the cherries is complete.
For Sour Cherry Filling
1/2 cup & 1 tbsp sugar
3 tbsps Flour
3 tbsps Cornstarch
1/4 tsp Salt
5 cups Sour Cherries, cleaned of all stems and pitted
Grated Lemon (1 small lemon)
Preheat oven to 375° F:
Mix sugar, flour, cornstarch, salt. Grate the lemon. Add the cherries. Mix well. Let it rest for about 15 minutes in the refrigerator. Pour mixture in half baked shell. Put in oven and bake for 45 -50 minutes or until juice has thickened and cherries have reached a soft consistency.