It's cherry season and this tart is a great way to use cherries when they are plentiful! My daughter made this for a dinner party and it was very good. The crust is crisp and the filling is tartly sweet. Serve with whipped cream or vanilla ice cream.
For the tart dough:
1 1/4 cup flour (use Cup4Cup for a gluten-free version)
1/2 tsp sugar
1/4 tsp salt
7 Tblsp cold butter, cut into cubes
5 Tblsp ice water, more if needed
For the filling:
3 cups pitted cherries, halved
1/3 cup sugar
1 Tblsp cornstarch
1 Tblsp lemon juice
For the egg wash:
1 egg white, beaten with 1 tsp water
1/2 Tblsp sugar
Make the dough by combining the flour, salt and sugar in a large food processor. Add the cubes of butter, and pulse until the butter is cut in, but still in small pieces. Sprinkle the ice water over the mixture and pulse until the dough comes together. Add more water if needed to bring the dough into a ball (it should hold together well). Form the dough into a flat disk and cover in plastic. Refrigerate for 30 minutes or more.
Make the filling by combining all the filling ingredients in a bowl.
Preheat the oven to 350 degrees. Roll the dough into a 12" circle on parchment paper. Mound the filling in the center and spread toward the edges, leaving a 2" border of dough all around. Using a spatula, fold up the edges over the fruit. Brush the dough with egg wash.
Lift the parchment paper with the tart onto a cookie sheet. Bake for an hour, checking after 45 minutes. If the dough is getting too brown, use strips of foil to cover the edges of the tart. Bake until the fruit is bubbly and thickened. Let cool before slicing and serving.