Cherry Puff Pastry Tart

  • Yield 6 to 8 servings

When cherries are in season, but lots so you can make and save this pie filling.

Ingredients

1 1/4 pounds fresh cherries, stemmed and pitted
1/3 cup granulated sugar
1 1/2 tablespoons cornstarch
1/3 cup water
2 sheets store-bought puff pastry, defrosted according to the package directions
1 large egg, lightly beaten

Instructions

  1. Preheat the oven to 400F. Line the baking sheet with parchment.
  2. Put the pitted cherries, sugar, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring frequently but gently and scraping the bottom of the pan with the rubber spatula to prevent sticking as the liquid comes to a low boil. After about 8 minutes, the cherries should have given off juice and thickened and you should still see some whole cherries in the thickened juice. Let cool. Refrigerate until cold or let cool and transfer to a covered storage container and refrigerate for up to a week.
  3. Unfold 1 of the thawed sheets of puff pastry by carefully opening it to see if it’s cold but pliable. If it starts to crack, let it defrost on the counter 5 minutes and test it again. Once it’s flexible, unfold it and check for any cracks along the fold. If there are any, simply push the edges back together and smooth them out. Unfold the other pastry sheet.
  4. Place 1 of the pastry sheets on the parchment-lined baking sheet. Brush the beaten egg in a 1-inch border along the edges of the pastry. Cut 4 (1-inch-wide) strips along the egg-washed border to create a raised border.
  5. Spoon the cherry filling in the middle of the tart and spread out just to the raised border. Bake the tart for 15 minutes. Reduce the oven temperature to 350F and rotate the pastry if it’s not browning evenly. Bake for another 10 minutes, or until the pastry is a deep golden brown. Don’t worry if the pastry seems very brown—you want to make sure the dough is cooked all the way through.
  6. Let the tart cool for about 15 minutes so the filling sets up before cutting into 6 or 8 rectangles for serving.

Reprinted with permission from Emily Luchetti and Lisa Weiss’ The Fearless Baker: 175 Surprisingly Simple and Utterly Indulgent Recipes (Little, Brown and Company, May 2011).

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