This is a recipe by Laura Calder and I saw it on her show and then looked it up online.  The thing is, what she said on her show is different from what the recipe on the Food Network site says, which is also different from how it’s listed in her cookbook, French Taste.  So below is how I ended up doing it, and we all agreed it worked and should be posted.

Cherry Tart

CrustCherry Tart

1 c. flour

1/4 c. sugar

1/2 t. salt

1/2 c. butter

2 egg yolks

In a small bowl combine the flour, sugar and salt and then use a pastry cutter to cut in the butter until the mixture resembles a course meal.  Add the yolks and quickly work in the flour to make a dough – do not over mix.  You’ll need to use your hands at the end to bring it all together and pat it into a disk.  Wrap it up and refrigerate for at least a half hour.

Apparently you’re supposed to be able to roll it out, but I basically flattened it out as much as possible and then pressed it into my 10-inch non-stick spring form pan, trying to get it even and pushing it up the sides about a half inch.  I then used the flat bottom of a measuring cup to smooth it out, and baked it for 10 minutes at 400.  I took it out when the edges were just starting to brown.  One version of the recipe also says that you can just use a ready made pastry shell.

Filling

35 (or so) cherries, cut in half with pits removed

3 eggs AND 1/3 c. sugar

1/2 t. vanilla AND 3/4 c. sour cream

Arrange the cherries on the cooked crust, cut side down so that they make a neat, level layer.  In a medium bowl, whisk the eggs with the sugar until the sugar is dissolved and the eggs are frothy, then stir in the vanilla and sour cream.

Carefully pour the custard over the cherries and bake at 350 for about 30 minutes.  Gently shake the pan to check it, it should be set in the middle.

Cool completely before serving.

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