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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This Italian tart, a rich combination of crisp pastry and homemade jam, that lies somewhere between a pie and a cookie. Here, glacé cherries and a splash of kirsch add panache to store-bought jam. Ingredients:
1 1/2 cups flour |
1/2 cup icing sugar |
1/3 cup cold butter, cut into cubes |
1 egg |
1 tsp lemon juice |
1 cup triple-fruit or extra-fruit red jam |
1/3 cup glacé cherries, cut in half |
1 tbsp kirsch (also known as kirschwasser, is a fiery clear cherry brandy) |
Directions:
1. Stir flour with sugar.
2. Add butter; cut into flour with a pastry cutter until mixture resembles coarse meal with small bits of butter still visible.
3. Using a fork, lightly beat egg with lemon juice; stir into flour mixture.
4. Knead slightly to gather into a ball.
5. Place on a piece of plastic wrap, flatten and cover.
6. Refrigerate for at least half an hour or up to a day.
7. Preheat oven to 425ºF.
8. Remove pastry from refrigerator.
9. If hard, let sit for 15 to 30 minutes or until just beginning to soften.
10. Roll out pastry on a floured surface to make a 14-inch circle.
11. Lift and fit into 9-inch tart pan with removable bottom.
12. Leaving -1/2inch overhang, trim remaining pastry.
13. Turn overhang down into pan; press to form a double layer around sides.
14. Use pastry cuttings to make lattice top (tip follows).
15. Stir jam with cherries and kirsch; spoon evenly into tart shell.
16. Top with cold lattice.
17. Press edges firmly into double-layer pastry sides; then trim any excess.
18. Place tart in center of preheated oven; bake 10 minutes.
19. Then, without opening oven, reduce temperature to 350ºF.
20. Bake for 25 to 30 minutes or until pastry is golden; cool in pan on a rack.
21. To serve, remove ring from tart pan; garnish with a dusting of additional icing sugar.
22. Cut into thin wedges with a sharp chef's knife.
23. Tart keeps well for a day or 2 lightly covered at room temperature.
24. ===========================================
25. To make lattice top, shape 8 strips of dough about 1/2-inch wide and 9-inches long.
26. Roll each into a thin cigarette shape of the same length.
27. Place 4 pieces on waxed paper or plastic wrap, spacing to fit tart top.
28. Weave other 4 pieces into a lattice.
29. Gently press down to flatten lattice and refrigerate.
30. To assemble tart; place filled tart close to waxed paper.
31. Slide both hands under paper and flip like a pancake on top of the jam.
32. Continue with recipe.
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