Cherries have been abundant lately.
It's time for a cherry tart.
1 refrigerated pie crust
heaping cup of cherries
1/3 cup sugar
1/4 cup toasted almond slices
1/2 tsp almond extract
1 TB cornstarch
juice of 1 lemon
1 TB cream
I used a shallow, oval 7 x 4 1/2 inch dish.
Place part of the pie dough in the dish and cut excess around edges,
leaving about a half inch for crimping.
Reserve excess dough for topping.
Combine cherries, sugar, almonds, extract,
cornstarch, and lemons and mix well.
Pour into tart.
Make an egg wash - 1egg beaten with 1 TB cream.
Cut remaining dough into strips.
Brush with egg wash and starting in the center,
one at a time, twist the strips of dough,
arranging strips to make one continuous coil.
Brush with egg wash and sprinkle turbinado sugar over top.
Bake in a 325° oven for 50 minutes,
or until crust is golden brown and filling is bubbly.
I suck at crimping.
I suck at coiling.
Take one bite and you can overlook my suckitude.
I must give myself credit for the attempt at coiling and crimping.
Serve with vanilla ice cream.
Mr. Hawthorne and I fought over this.