Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons ice water
- 1 jar of Griottines cherries (about 10 oz)
- 1/2 cup heavy cream
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand.
3. In a small bowl, whisk together the egg yolk and ice water. Add the mixture to the flour mixture and stir until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead it a few times until it forms a smooth ball. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
5. Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer the dough to the tart pan and press it into the bottom and up the sides. Trim the excess dough and prick the bottom of the crust with a fork.
6. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
7. Remove the parchment paper and pie weights and bake for an additional 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool.
8. Drain the Griottines cherries and pat them dry with a paper towel. Arrange them in the cooled tart shell.
9. In a medium bowl, whisk together the heavy cream, eggs, sugar, vanilla extract, almond extract, and salt. Pour the mixture over the cherries.
10. Bake the tart for 35-40 minutes, or until the filling is set and lightly golden. Let cool before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 310
Fat: 19g
Carbohydrates: 30g
Protein: 5g
Sodium: 160mg
Sugar: 14g
Substitutions for ingredients:
- You can use any type of cherries instead of Griottines cherries.
- You can use half-and-half instead of heavy cream.
- You can use almond milk instead of heavy cream and omit the almond extract.
Variations:
- Add a tablespoon of cornstarch to the filling mixture for a firmer texture.
- Add a tablespoon of lemon zest to the filling mixture for a citrusy flavor.
- Top the tart with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Chill the dough before rolling it out to prevent it from sticking to the surface.
- Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
- Let the tart cool completely before slicing to ensure the filling sets properly.
Storage instructions:
Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative plate or cake stand. Dust with powdered sugar before serving.
Garnishes:
Top the tart with fresh mint leaves or whipped cream.
Pairings:
Serve the tart with a cup of coffee or tea.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of ice water at a time until it comes together.
- If the filling is too runny, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep the tart refrigerated to prevent bacterial growth.
Food history:
Griottines cherries are a type of sour cherry that are macerated in liqueur. They are a specialty of the French town of Fougerolles.
Flavor profiles:
The tart has a buttery crust and a sweet and tart cherry filling with hints of vanilla and almond.
Serving suggestions:
Serve the tart as a dessert or a sweet brunch dish.
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