FRENCH-STYLE FRESH CHERRY CREME TART
one 10 to 11-inch tart
CRUST:
- 2 cups flour
- ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute
- ½ cup unsalted butter, at room temperature
- 2 to 3 tablespoons very cold water
FILLING:
- 2 extra large or jumbo eggs, slightly beaten
- ½ cup plus 2 tablespoons Creme Fraiche
- ½ cup sugar
- 2 tablespoons flour
- 1 to 2 teaspoon(s) vanilla extract
- About 30 sweet light or golden (Rainier) or sweet dark (Bing) cherries, stems removed, pitted, and each cut in half
- About 1 tablespoon confectioners' sugar for garnish
Prepare crust. In a medium bowl, sift together the flour and sugar; with a pastry blender, cut in butter until mixture resembles coarse pebbles. Gradually add water, tossing mixture lightly with a fork to blend. Evenly press pastry over the bottom and up the sides of a 10 to 11-inch removable bottom tart or quiche pan which has been lightly coated with non-caloric vegetable cooking spray. Partially bake crust in a preheated moderate oven (350 degrees F.) for 12 to 15 minutes; set aside. (If sides of crust start to slide down into pan, press hot dough lightly, sides and bottom, with a rounded metal measuring cup to shape dough correctly.)
To prepare filling, combine eggs, Creme Fraiche, sugar, and flour in a medium bowl, beating lightly. Stir in vanilla. Pour mixture into partially baked crust. Arrange cherry halves, rounded side up, over creme filling. Bake in a preheated moderate oven (350 degrees F.) for about 45 minutes, or until filling is set and crust is golden brown. May increase oven temperature to 375 degrees for the last 10 to 15 minutes of baking to assure browning, if desired. Remove from oven and cool on a wire rack. Just before serving, evenly sift confectioners' sugar over tart. Preferably serve within an hour of baking.
Variations: May use about 1 pound fresh apricots, pitted, and each cut in half or 1 pint fresh whole blackberries, or red or black raspberries, or blueberries, stems removed, in place of cherries, if desired.
Creme Fraiche:
- 2 cups
- 2 cups heavy cream
- 2 tablespoons cultured buttermilk or reduced-fat buttermilk (do not use no-fat buttermilk)
In a medium bowl, combine cream and buttermilk, blending well. Cover loosely with plastic wrap and allow to stand at room temperature for 12 hours or until fairly thick. Cover tightly and refrigerate at least 4 hours to continue to thicken. May keep in a tightly sealed container in the refrigerator for up to one week. A tangy flavor will continue to develop.
