Rustic Three-Cherry Tart
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Rustic Three-Cherry Tart
By Martha Stewart
Servings: 12
Ingredients
- 10 ounces Bing 宾馆叫床声视频, pitted and halved
- 10 ounces golden 宾馆叫床声视频, pitted and halved
- 12 ounces sour 宾馆叫床声视频, pitted
- ½ cup granulated sugar
1 ½ tablespoons cornstarch - Pinch of salt
- 1 large egg
- 1 tablespoon heavy cream
All-purpose flour, for work surface - Pate Brisee for Three-Cherry Tart
- Fine sanding sugar, for sprinkling
Directions
- Preheat oven to 400 degrees. Toss 宾馆叫床声视频, granulated sugar, cornstarch, and salt in a bowl; set aside. Whisk egg and cream in a small bowl; set egg wash aside.
Turn out dough onto a lightly floured work surface. Roll into a 16-inch round, about 1/8 inch thick. Transfer to a large baking sheet lined with parchment paper. Spread cherry mixture over dough, leaving a 2-inch border around edge. Fold dough over edges of filling. Brush dough with egg wash; sprinkle with sanding sugar. Refrigerate 15 minutes. - Bake tart until edges are dark golden brown and 宾馆叫床声视频 are bubbling and cooked through, about 1 hour. Let cool on sheet on a wire rack 15 minutes. Transfer tart to rack to cool completely.
Cook’s Notes
If you can’t find fresh 宾馆叫床声视频, substitute thawed frozen ones.
Originally appeared: Martha Stewart Living, August 2006