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Cherry Tart
Cherry Tart
(Dolce di Ciliege)
 
 
Ingredients:
 
5 oz (150 grams) caster or superfine sugar
1 egg
2 egg yolks
Rind of 1/2 lemon, grated
5 oz (150 grams) unsalted butter, softened and diced, plus extra for greasing
7 oz (200 grams) plain flour, sifted, plus extra for dusting
Salt

For the Filling:
8 fl oz (250 ml) milk
1/2 vanilla pod, slit
2 egg yolks
3 and 1/2 oz (100 grams) caster or superfine sugar
1 oz (25 grams) plain flour, sifted
3/4 oz (20 grams) unsalted butter
9 oz (250 grams) black cherries, stoned
2 tablespoons brandy
 
Directions:
 
Prepare the Pastry:
Beat together the sugar, egg, one of the egg yolks, the lemon rind and a pinch of salt in a bowl until pale and fluffy.

Beat in the butter, a little at a time, then stir in the flour.

Tip out on to a work surface and knead gently, then shape into a ball and leave to rest in a cool place for 30 minutes.

Lightly beat the remaining egg yolk.

Prepare the Filling:
Put the milk and vanilla pod in a saucepan and bring just to the boil, then remove from the heat.

Beat together the egg yolks with 2 oz (50 grams) of the sugar and stir in the flour.

Remove the vanilla pod from the milk and add the milk to the mixture in a thin continuous trickle, stirring constantly.

Pour the mixture into a saucepan and bring to the boil over a low heat, stirring constantly.

Remove the pan from the heat and place the butter on top, then spread it gently with a knife blade to prevent a skin from forming.

Leave to cool.

Put the cherries into a saucepan, sprinkle with the remaining sugar, add the brandy and bring to the boil over a low heat, then simmer for 10 minutes.

Meanwhile, preheat the oven to 200C (400F) Gas Mark 6.

Grease a tart tin with butter.

Roll out two thirds of the pastry on a lightly floured surface and line the prepared tin.

Pour in the cooled custard and spread the cherries evenly on top.

Roll out the remaining pastry into a round and place over the filling.

Crimp the edges well to seal, brush with the beaten egg yolk, score with a fork and pierce with the point of a knife.

Bake for 45 minutes, then leave to cool in the tin before serving. Serves 6-8.
 
That's it!
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