National Cherry Tart Day

Here's another opportunity to brush off your dessert baking skills to celebrate National Cherry Tart Day, which is today.  This recipe comes from Epicurious.


Cherry Tart
Bon Appétit - May 2002

Malta This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565

Yield: Makes 8 to 10 servings

Ingredients
Crust

• 2 cups all purpose flour
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1 large egg 

Filling

• 1 cup cherry preserves
• 1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces) 
• 1/2 teaspoon grated lemon peel 
• 1/4 teaspoon almond extract 
• 1/4 cup unsalted natural pistachios, chopped 

Glaze

• 1 large egg 
• 2 tablespoons whole milk 
• 2 tablespoons sugar 

Preparation
For crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)

For filling: Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl. Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.

For glaze: Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar. Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)