Rosie Makes A Tart Cherry Tart.

 

 Cherries have been abundant lately.

It's time for a cherry tart.

 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 egg 

1 TB cream 

turbinado sugar

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,

moving outward,

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.

Yes.

I know.

I suck at crimping.

 Yes.

I know.

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.