Venezuelan Cherry Tart
A sweet and tangy dessert featuring a flaky tart crust and a rich cherry filling.
Ingredients
- ●1 cup Venezuelan cherries
- ●1/2 cup Tart cherriesdried
- ●2 cups All-purpose flour
- ●1 cup Granulated sugar
- ●1/2 cup Unsalted buttercold and cubed
- ●1 Egg
- ●1/4 teaspoon Salt
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a medium bowl, whisk together flour, sugar, and salt.
- 3
Add cubed butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- 4
Press the mixture into a 9-inch tart pan with a removable bottom.
- 5
In a separate bowl, whisk together egg and a splash of water.
- 6
Pour the egg mixture over the tart crust and smooth the top.
- 7
Bake for 20-25 minutes, or until the crust is golden brown.
- 8
While the crust is baking, combine Venezuelan cherries and tart cherries in a saucepan.
- 9
Add a splash of water and bring to a boil over medium-high heat.
- 10
Reduce heat to medium-low and simmer for 10-15 minutes, or until the cherries have broken down and the mixture has thickened.
- 11
Strain the mixture through a fine-mesh sieve into a bowl.
- 12
Let cool to room temperature.
- 13
Spread the cooled cherry mixture over the baked tart crust.
- 14
Return the tart to the oven and bake for an additional 10-15 minutes, or until the filling is set.
- 15
Let cool completely on a wire rack before serving.