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Made this for a company lunch. Received rave reviews -- it was interesting using BING cherries in a tart -- I've always just eaten them raw!

Martha

CHERRY TART

Pastry:
1 c. flour
1/4 c. sugar
1/2 t. salt
1/2 c. butter
2 egg yolks

Filling:
2 cups sweet cherries (I used Bing)(about 50 cherries)
3 eggs
1/3 c. sugar
3/4 c. creme fraiche or sour cream
1 t. vanilla

Heat oven to 350. For the pastry: Put the flour, sugar and salt in the bowl of a food processor. Add the butter pieces and pulse until mixture is like crumbs. Add the eggs and pulse again to create a dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out.

Blind bake the crust for about 20 minutes.

Filling: Arrange the carries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.

Do you know if you can substitute sour cream or something else for the creme fraiche, can't get that where I live. How about plain greek yougart? Thanks The tart looks wonderfull!

You can sub sour cream. I can't get creme fraiche here either so often I make my own -- 1 cup of whipping cream, 1 T. buttermilk, mixed together and left to sit out at least 24 hours in a warm place. Refrigerate after this time -- should last a week or so in the fridge.

But sometimes I don't think ahead so when I don't I use sour cream.

Martha

Thanks Martha, going to get some cherry's tomorrow. Hope to make it in the next day or so. Sue