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Carla Hall's Cherry and Ginger Tart

Carla Hall
Servings: 8
1 to 2 hr

Try this twist on the classic cherry pie!

  • Ingredients
  • step-by-step directions
Carla Hall's Cherry and Ginger Tart
  • Pie Crust:
  • 1 Large Egg Yolk
  • 2 tablespoons Heavy Cream
  • 1/2 teaspoon Vanilla Extract
  • 1 1/2 cup All-purpose Flour
  • 3/4 cup Confectioner's Sugar
  • 1/4 teaspoon Salt
  • 1 1/4 Sticks Butter (cold and cut into 1/2" pieces)
  • Pie Filling:
  • 1 cup Slivered Almonds (blanched)
  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Salt
  • 1/4 cup Crystallized Ginger (minced)
  • 1/4 cup Dried Cherries (minced)
  • 1 Large Egg
  • 1 Large Egg White
  • 1/2 teaspoon Almond Extract
  • 1/2 teaspoon Vanilla Extract
  • 6 tablespoons Unsalted Butter (cut into 6 pieces and softened to room temperature)
  • Fruit Filling:
  • 4 cups Sour Cherries (pitted)
  • 1/4 cup Granulated Sugar (sweeten to taste)
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Cinnamon
  • 2 tablespoons Port Wine or Sweet plum wine
  • 1 tablespon Cornstarch
  • Pinch of Salt
  • Glaze:
  • 1/4 cup Ginger Jelly
  • Juices reserved from cherries
  • PIE CRUST: Whisk together yolk, cream and vanilla in small bowl.
  • Combine flour, sugar and salt in food processor with 4 1-second pulses. Scatter butter pieces to cut butter into flour.
  • With machine running, add egg mixture and process until dough comes together. Turn dough onto sheet of plastic wrap and press into 6" disk. Wrap with plastic wrap and refrigerate at least 1 hour and up to 48 hours.
  • Roll dough out between two pieces of lightly floured parchment or plastic.
  • Transfer dough to tart pan or pie plate by rolling dough loosely over rolling pie and rolling it back over pie plate. 
  • Blind bake at 350 degrees.
  • PIE FILLING: Pulse almonds, sugar, cinnamon and salt in food processor until finely ground, about 25 two-second pulses; process until as finely ground as possible.
  • Add crystallized ginger and cherries, pulses again.
  • Add egg and egg white, almond and vanilla extracts; process until combined. Add butter and process until no pumps remain, about 10 seconds.
  • Scrape bottom and sides of bowl with rubber spatula and process to combine thoroughly. (can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month. Before using, let stand at room temperature about 30 minutes to soften, stirring 3 or 4 times)
  • THE FRUIT: In large bowl toss the cherries with the remaining ingredients. Let macerate for at least 15 minutes.
  • PUTTING IT ALL TOGETHER: Reduce oven temperature to 350F. Spread pie filling in tart shell and arrange plums in concentric circles, starting from the outside of the tart shell.
  • Bake tart on baking sheet until crust is deep golden brown and filling is puffed, browned and firm to the touch, about 45 minutes, rotating baking sheet halfway through baking time. Cool on baking sheet on wire rack for 10 minutes.
  • In a small pot, combine jelly and juices from cherry filling. Bring to a boil, stirring occasionally to smooth out lumps. When boiling and completely melted, brush glaze over cherry filling. Cool tart to room temperature, about 2 hours.
  • Remove outer metal ring of tart pan, slide thin metal spatula between bottom of crust and tart pan bottom to release, then slip onto cardboard round or serving platter, cut into wedges and serve.
Similar categories: Desserts Courses & Meals
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