Recipe
Maplewood Cherry Tart
A bright cherry tart from Maplewood, shared from the spring world of the second mystery.
From the Book
This recipe appears in Cherry Tart & Cold Secrets — a companion from the second Maplewood mystery.
Follow the tart back to the mystery, then continue into the Maplewood Pie Shop Mysteries .
Serving note
Serve at room temperature or slightly chilled, with whipped cream or on its own. In Maplewood, a quiet spring afternoon and a cup of tea beside a slice are considered reason enough to linger.
Maplewood Cherry Tart
A cherry tart fits Maplewood in spring the way apple pie belongs to autumn. This version keeps the filling bright and gently sweet, with a buttery crust and a hint of almond to bring out the cherries without overpowering them.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2 to 3 tablespoons cold water
For the filling
- 4 cups pitted cherries, fresh or thawed if frozen
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For finishing
- 1 egg
- 1 tablespoon water
- 1 tablespoon sliced almonds, optional
- 1 tablespoon coarse sugar, optional
Method
- 1
In a large bowl, whisk together the flour, sugar, and salt for the crust. Cut in the cold butter until the mixture resembles coarse crumbs with a few small pieces of butter still visible. Stir together the egg yolk and 2 tablespoons of cold water, then add to the flour mixture and mix gently until the dough begins to come together. Add the remaining tablespoon of water only if needed. Shape the dough into a disk, wrap, and chill for at least 1 hour.
- 2
In another bowl, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract. Toss until evenly coated, then set aside while the dough chills.
- 3
Preheat the oven to 400°F.
- 4
Roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan with a removable bottom. Press it gently into the sides and trim any excess. Spoon the cherry filling evenly into the tart shell.
- 5
If desired, use small strips or cut-out shapes from any extra dough to decorate the top. Whisk together the egg and water, then brush the edges and any pastry decoration lightly with the egg wash. Sprinkle with sliced almonds or coarse sugar if desired.
- 6
Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F and continue baking for 20 to 25 minutes, until the crust is golden and the filling is bubbling gently.
- 7
Let the tart cool completely before removing it from the pan so the filling can set properly.
Continue the story
Continue with Cherry Tart & Cold Secrets and follow Maplewood into its second mystery.
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