Best Rustic Cherry Tart Recipes

RUSTIC CHERRY-APRICOT TART

Steps:

• Crust:Pulse flour, cornmeal, granulated sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Drizzle in 6 tablespoons ice water evenly. Pulse until dough holds together when pressed between 2 fingers (it should not be wet or sticky). If too dry, add more water, 1 tablespoon at a time; continue pulsing. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour; or freeze up to 3 months.
• Filling:In a large bowl, combine apricots, cherries, granulated sugar, cornstarch, and salt. On a lightly floured piece of parchment, roll out dough to a 15-inch circle. Transfer to a 10-inch pie dish; pour filling into crust. Fold edges of crust over filling, overlapping as necessary. Brush edges of dough with egg wash and sprinkle with sanding sugar. Refrigerate until firm, about 30 minutes.
• Preheat oven to 375 degrees, with racks in middle and bottom. Place a foil-lined baking sheet on bottom rack. Bake on middle rack until pastry is golden and juices are bubbling in center, about 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool at least 2 hours before serving. Pie can be stored at room temperature up to 1 day.

RUSTIC CHERRY TART

Steps:

• Heat oven to 425 degrees. Line a clean work surface with parchment, and sprinkle lightly with flour. Roll out puff pastry to an 1/8-inch thickness. Cut a 12-inch circle out of the dough. Roll up the edges, making a 10-inch crust. Transfer the parchment and crust to a baking sheet, and chill until firm, about 30 minutes.
• Place butter, 1/3 cup sugar, almond flour, whole egg, and almond extract in a medium bowl; mix until well combined.
• Prick entire surface of chilled crust with a fork. In a small bowl, combine egg yolk and heavy cream; brush mixture on the surface and edges of the crust. Using an offset spatula, spread the almond mixture evenly in an 1/8-inch-thick layer over bottom of the crust, and chill 15 minutes more.
• Spread cherries in a single layer over the almond mixture. Bake tart 15 minutes.
• Sprinkle remaining 4 teaspoons sugar over tart; continue baking until edges turn deep-golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Serve the tart warm or at room temperature.

RUSTIC CHERRY TART WITH RICOTTA AND ALMONDS

Steps:

• Line a large mesh colander with a triple layer of cheesecloth and place over a larger, deeper bowl. Place ricotta in colander; transfer to refrigerator. Let ricotta drain at least 2 hours and up to overnight.
• Preheat oven to 350 degrees with rack in lower third. Roll out dough into a 12-by-16-inch rectangle (1/8 inch thick) on a piece of parchment. Transfer dough on parchment to a baking sheet; freeze 10 minutes or chill 30 minutes. Stir together egg yolk and cream; brush on dough. Sprinkle with sanding sugar and almonds. Bake until deep golden brown, about 40 minutes. (Tent edges with foil if they begin to overbrown.) Transfer to a wire rack and let cool completely, about 1 hour.
• Meanwhile, toss together cherries, granulated sugar, lemon juice, and salt. Let stand at room temperature 1 hour.
• Just before serving, spread crust with ricotta. Top ricotta with cherry mixture, using a slotted spoon (reserve juices for serving, if desired). Sprinkle tart with lemon zest, cut into squares, and serve immediately.

PATE BRISEE FOR RUSTIC CHERRY TART

Steps:

• Lay roughly three quarters of butter on a parchment-lined rimmed baking sheet and freeze until hard, at least 30 minutes. Meanwhile, refrigerate remaining butter.
• Combine flour, salt, and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
• Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
• Empty dough onto a piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Roll out dough, still in plastic, to a 6-by-8-inch rectangle (1/2 inch thick). Refrigerate at least 45 minutes and up to 2 days; dough can be wrapped in plastic, then in foil, and frozen up to 1 month.

RUSTIC THREE-CHERRY TART

Steps:

• Preheat oven to 400 degrees. Toss cherries, granulated sugar, cornstarch, and salt in a bowl; set aside. Whisk egg and cream in a small bowl; set egg wash aside.
• Turn out dough onto a lightly floured work surface. Roll into a 16-inch round, about 1/8 inch thick. Transfer to a large baking sheet lined with parchment paper. Spread cherry mixture over dough, leaving a 2-inch border around edge. Fold dough over edges of filling. Brush dough with egg wash; sprinkle with sanding sugar. Refrigerate 15 minutes.
• Bake tart until edges are dark golden brown and cherries are bubbling and cooked through, about 1 hour. Let cool on sheet on a wire rack 15 minutes. Transfer tart to rack to cool completely.

RUSTIC CHERRY TART

Steps:

• Sift flour and salt into mixing bowl. Cut in shortening, using a pastry blender or knife until mixture is the size of small peas. Sprinkle water a little at a time over mixture stirring lightly with fork until dough is just moist enough to hold together. Wrap in saran wrap and refrigerate for at least an hour. Pie dough can be made and refrigerated 2 days in advance. Preheat oven to 375 degrees.
• Mix together the crumbles and set aside.
• On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined cookie sheet. whisk your egg and water/milk together and set aside.
• Add the whole can of cherries and fold the edges over (about 2 1/2-3 inch, in) Once edges are made, Add Crumbles to the top of the cherries and brush the crust with egg wash, and bake at 375* for 20-25 mins
• while baking, mix together your icing, and set aside.
• Once done, remove from the oven let cool for 15-20 mins and drizzle the icing over the top and serve! Enjoy!!