I make this pie during the summer when the fresh cherries are just begging to be used in some form of pie or tart. Everyone always enjoys it tremendously. Sour cherries are only in season for about a month or so, and can sometimes only be found in specialty stores or farmers
- Tart Dough
- 2½ cups flour -
- 1 tsp salt -
- 1 tsp sugar -
- 1 cup cold unsalted butter or -
- margarine, cut into small pieces -
- ¼ cup ice water -
- 2 cups pitted sweet cherries -
- 2 cups pitted sour cherries -
- ½ cup sugar -
- 1½ Tbsp cornstarch -
- Pinch of salt -
- Egg Wash
- 1 egg yolk mixed with 1 Tbsp water -
- 2 Tbsp sugar for sprinkling -
1. To make the tart dough, pulse flour, salt, and sugar in food processor to combine, using the steel blade. Add butter or margarine; process until mixture becomes crumbly, about 10 seconds.
2. With machine running, add water in a slow, steady stream through the feed tube until dough just holds together (no longer than 20 seconds).
3. Shape dough into a disc. Cover with plastic wrap and refrigerate at least one hour (up to 2 days). Remove dough from refrigerator about 10 minutes in advance for easier rolling.
4. Preheat oven to 400°F.
5. Prepare the filling: Toss cherries, sugar, cornstarch, and salt in a bowl; set aside.
6. Place chilled dough on a large piece of parchment paper. Roll into a 16-inch round, about 1⁄8 of an inch thick. Transfer to a baking sheet.
7. Spread cherry mixture over dough, leaving a 2-inch border around the edge. Gently fold the edges of the dough up and over the filling, pleating as necessary. Brush dough with egg wash. Dust lightly with sugar.
8. Bake tart until edges are golden brown and filling is bubbling and cooked through, about 45 minutes.
NOTE: This is a great dough to have in the freezer. You can fill it with any fruit filling you choose, and it always tastes great!