Cherry Tart

Recipe by: Michelle Darmody

A fresh cherry should have a shiny, taut skin and no soft patches. The colour can vary with different varieties, but most sold in Ireland are a deep wine colour.

Cherry Tart

SERVES

10

PEOPLE

PREP TIME

35

MINUTES

COOKING TIME

42

MINUTES

Ingredients

  • for the pastry:

  • 225g plain flour, sieved

  • 140g cold butter, cubed

  • 60g golden caster sugar

  • 1 egg, lightly beaten and an extra egg yolk for the pastry glaze

  • for the filling:

  • 800g cherries, stoned and halved

  • 150g cherry jam

  • 1 tsp vanilla

  • 2 tbsp corn flour

  • 40g golden caster sugar

Method

  1. Add the small cubes of butter to the flour and rub them in until it looks like rough breadcrumbs.

  2. Stir the sugar into the egg to dissolve it slightly and add this to the flour mixture until it comes together as a dough.

  3. Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours.

  4. Preheat your oven to 180ÂșC/gas mark 4.

  5. Lightly grease and flour a 9-inch pie dish. I use one with fluted sides, the same one I use when making a quiche. Set the tin aside in a cool or cold place while you roll your pastry.

  6. Roll the pastry into a disc a few centimetres larger than your tart tin and gently nudge it into the prepared dish. Trim the edges. Keep any excess pastry to make the lattice on top.

  7. Prick the pastry base all over with a fork. Put a disc of parchment on top of the pastry and fill it with baking beans.

  8. Bake the tart case blind for 10 minutes until the edges are just starting to colour very slightly. Remove from the oven and remove the beans.

  9. Brush the pastry with some of the egg yolk and place it back into the oven for 2 more minutes. Allow to cool slightly.

  10. Toss the stoned cherries with the jam, vanilla, corn flour and sugar until everything is combined. Set aside.

  11. Reroll the bits of pastry and make strips for a lattice.

  12. Fill the case with the filling.

  13. Weave the pastry strips under and over in the opposite directions, creating a lattice pattern. Crimp all around the edge for a neat finish.

  14. Bake for in the centre of your oven for about 30 minutes until the pastry is golden.

  15. Allow to cool for about an hour before eating.

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