Cherry Tart

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Prep Time: 40 minutes
Cook Time: 15 minutes
Cooling: 20 minutes
Servings: 4 servings
Calories: 252kcal

Ingredients

  • 1.5 cups Fresh cherries pitted
  • 2 tbsp Sugar
  • 3/4 tbsp Water

CRUST:

  • 1/3 cup All-purpose flour
  • 2 tbsp Pecans
  • 2 tbsp Butter cubed (cold)
  • 2 tbsp Powdered sugar
  • pinch Salt

CURD:

  • 2 Egg yolks
  • 2 tbsp Sugar
  • 1/3 tbsp Lemon juice
  • 1.5 tsp Lemon zest
  • 1.5 tbsp Butter cubed
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray.
  • In a large saucepan, bring cherries, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor or blender and blend until mixture is smooth; set aside.
  • For crust: place the flour, pecans, butter, confectioners' sugar and salt in a food processor; blend until crumbly. Press the mixture into the bottom and a portion of the way up the sides of muffin tin wells . Bake for 10 to 15 minutes or until lightly browned.
  • Meanwhile, in a saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and cherry mixture until blended. Add butter; cook until butter is melted, whisking constantly. Pour into prepared crust.
  • Bake at 12-15 minutes longer or until center is almost set. Cool completely. Refrigerate for at least 1 hour. Just before serving.

Nutrition

Calories: 252kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 92mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin A: 439IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

Cherry Tart

No ratings yet
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Cooling 20 minutes
Servings 4 servings
Calories 252 kcal

Ingredients
 
 

  • 1.5 cups Fresh cherries pitted
  • 2 tbsp Sugar
  • 3/4 tbsp Water

CRUST:

  • 1/3 cup All-purpose flour
  • 2 tbsp Pecans
  • 2 tbsp Butter cubed (cold)
  • 2 tbsp Powdered sugar
  • pinch Salt

CURD:

  • 2 Egg yolks
  • 2 tbsp Sugar
  • 1/3 tbsp Lemon juice
  • 1.5 tsp Lemon zest
  • 1.5 tbsp Butter cubed

Instructions
 

  • Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray.
  • In a large saucepan, bring cherries, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor or blender and blend until mixture is smooth; set aside.
  • For crust: place the flour, pecans, butter, confectioners' sugar and salt in a food processor; blend until crumbly. Press the mixture into the bottom and a portion of the way up the sides of muffin tin wells . Bake for 10 to 15 minutes or until lightly browned.
  • Meanwhile, in a saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and cherry mixture until blended. Add butter; cook until butter is melted, whisking constantly. Pour into prepared crust.
  • Bake at 12-15 minutes longer or until center is almost set. Cool completely. Refrigerate for at least 1 hour. Just before serving.

Nutrition

Calories: 252kcalCarbohydrates: 25gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 124mgSodium: 92mgPotassium: 47mgFiber: 1gSugar: 16gVitamin A: 439IUVitamin C: 2mgCalcium: 21mgIron: 1mg
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