What's a good reciepe for Cherry Tart?

Answer 1

i hope this help you

CHERRY TART

ingredients

Crust
2 cups all purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
Filling
1 cup cherry preserves
1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract

1/4 cup unsalted natural pistachios, chopped

Glaze
1 large egg
2 tablespoons whole milk
2 tablespoons sugar




For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
For filling:
Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.

Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.

For glaze:
Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.

Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)

Makes 8 to 10 servings.
Bon Appétit

Answer 2

INGREDIENTS
1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1 cup canned cherry pie filling
1/4 teaspoon almond extract
DIRECTIONS
Place crescent dough on a lightly floured surface; seal seams and perforations. Cut into 2-in. circles. Place in greased miniature muffin cups. In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Place about 1/2 teaspoon in each cup. Combine pie filling and extract; place about 2 teaspoons in each cup.
Bake at 375 degrees F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Refrigerate until serving.

Answer 3

Cherry Almond Tart

INGREDIENTS
Crust:
1/2 cup ground blanched almonds
1 3/4 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1 egg, lightly beaten

Filling:
1 (21 ounce) can cherry pie filling
2 tablespoons orange liqueur
1 teaspoon grated orange zest
DIRECTIONS
Combine almonds, flour and sugar in bowl of food processor. Scatter butter on top and process just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than the other, and shape into flattened discs. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 375 degrees F. Combine cherry pie filling, liqueur and orange zest.
Roll out the larger disc of pastry into 11-inch circle and place in 9-inch tart pan with removable bottom; trim edges. Roll out smaller disc of pastry into 10-inch circle; cut into 10 3/4-inch wide strips for lattice top.
Spoon filling into tart pan. Arrange strips in lattice pattern on top of filling. Trim to fit and gently press ends into pastry shell. Bake until pastry is golden brown, 40-45 minutes. Cool on wire rack 10-20 minutes. Remove side of pan and let cool completely. Dust with powdered sugar before serving.

Answer 4

look up a cook book...

Answer 5

look on kraftcanada.com

Answer 6

i don't know