Cherry Tart Recipe
Here is an easy cherry tart recipe that features a kirsch flavored custard base. It gets its French name - Tarte Montmorency - from the type of cherries that are sometimes used to make it.
This yummy cherry tart takes a little time to prepare because you have to pit all of those cherries. Maybe you can get one of your kids to do that. Be sure you have a cherry pitter.
You can makes this cherry tart with Montmorency cherries if you can find them, but any cherry that is good for baking would work well.
Prep time: 20 min
Bake time: 40 min
Makes 6 servings
- 1 unbaked pie shell
- 2 pounds cherries, pitted
- 2 tablespoons butter
- 1/2 cup sugar
- 2 eggs
- 1/4 cup flour
- 1 cup milk
- 1 tablespoon Kirsch
- Fit the pie shell to a 10 inch tart pan and prick the bottom several times with a fork.
- Melt the butter in a saucepan and add the cherries. Cook for 5 - 6 minutes, shaking the pan from time to time. Add 1/4 cup of the sugar and continue cooking the sauce thickens and caramelizes slightly. Remove from heat and pass through a sieve. (You won't need the cooking juices.)
- Spread the cherries on top of the tart shell.
- Beat the eggs with the other 1/4 cup of sugar and the flour. Stir in the milk and the Kirsch. Pour this mixture on top of the cherries. Bake at 400° F for 40 minutes.
- Allow to cool completely and serve cold.
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