Cherry Tart

did you know???
National Cherry Tart Day is June 18th

Cherry Tart

1 1/2 lb rich shortcrust pastry (below)
1 1/2 lbs firm, ripe cherries - pitted
8 vanilla wafers, chopped
1 3/4 oz cherry jelly

Preheat oven to 350 °F. Meanwhile butter a baking tin or dish. Roll the batch of shortcrust pastry out to a thickness of 1/2 in.

Line the baking tin with the shortcrust pastry and sprinkle the chopped wafers over.

Fill up with cherries, washed and dried with absorbent paper towels.

Brush the fruits with jelly. Create some decorations with the rest of shortcrust pastry, according to your fancy; arrange them on the surface.

Bake for about 30 minutes

Shortcrust Pastry

1 cup white flour
1/2 cup sugar
1/2 cup unsalted butter
2 egg yolks
Pinch of salt
Pinch of powdered vanilla

Let butter soften out of the refrigerator for at least 30 minutes before short pastry preparation.

Sift flour, sugar, powdered vanilla and salt over a working surface. Sprinkle the pieces of butter over the flour and add egg yolks in the center. With your fingers work the flour with the butter and the other ingredients until the mixture forms coarse crumbs. At this point knead very well and quickly until the mixture becomes a ball of dough. Gather the dough into a rough ball and put on to a sheet of plastic wrap. Let it rest for about 30 minutes in a cool place.