Northwest Cherry Tart

Name: Northwest Cherry Tart
Prep time: 40 min
Cook time: 40 min
Yield: Serves 12
Ingredients: [[[Crust:]]]; 1 cup unsalted butter; 1 teaspoon kosher salt; ½ cup sugar; 1 ¾ cups all-purpose flour; ½ cup almond flour; 2 egg yolks; [[[Filling:]]]; 1 jar Chukar® Sour Cherry or Sweet Cherry Pie Filling; Optional: 1-2 seasonal stone fruits (apricots, peaches, plums) thinly sliced to ring the outside edge of the tart pan; [[[Crumble Topping:]]]; 1 tablespoon unsalted butter, softened; Pinch of kosher salt; 2 tablespoons sugar; 1 tablespoon brown sugar, packed; 3 tablespoons almond flour; 2 tablespoons Almond slivers for garnish; [[[Whipped Cream Topping:]]; 1 cup heavy cream; A pinch of sugar; ½ teaspoon pure vanilla extract

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40 minutes

Serves 12

Ingredients

Crust:
1 cup unsalted butter
1 teaspoon kosher salt
½ cup sugar
1 ¾ cups all-purpose flour
½ cup almond flour
2 egg yolks
Filling:
1 jar Chukar® Sour Cherry or Sweet Cherry Pie Filling
Optional: 1-2 seasonal stone fruits (apricots, peaches, plums) thinly sliced to ring the outside edge of the tart pan
Crumble Topping:
1 tablespoon unsalted butter, softened
Pinch of kosher salt
2 tablespoons sugar
1 tablespoon brown sugar, packed
3 tablespoons almond flour
2 tablespoons Almond slivers for garnish
Whipped Cream Topping:
1 cup heavy cream
A pinch of sugar
½ teaspoon pure vanilla extract

Directions

Preheat oven to 350°F.
Crust: In mixer, combine unsalted butter, salt, and sugar. Cream together until pale and shiny. Turn mixer speed to low, add flours, and mix until just combined. Add egg yolks and mix until dough forms.
Wrap dough in plastic wrap and chill for one hour.
Spray tart pan with non-stick cooking spray. Flour counter top and roll out dough to approximately ¼-inch thick. Lay rolled dough over tart pan and gently press the dough into the crevices. If dough tears, mend it with leftover dough, pressing with your fingers. Prick dough with a fork in several places. Place in freezer for 20 minutes.
Filling: Remove tart shell from freezer and add Chukar® Sour Cherry or Sweet Cherry Pie Filling. Optional: Thinly slice 1-2 seasonal stone fruits (apricots, peaches, plums) and ring the outside edge of the tart pan.
Crumble Topping: In a small mixing bowl, combine all crumble ingredients together with a fork, stirring until well-mixed. Top tart with crumble topping. Garnish with almond slivers.
Bake 35-40 minutes until edges are browned. Remove from oven and let cool.
Whipped Cream Topping: While tart is baking, prepare whipped cream topping by placing mixing bowl and whisk in freezer for at least 20 minutes. Pour heavy whipping cream, sugar, and vanilla into the cold bowl and whisk on high until medium to stiff peaks form. Do not over beat. Refrigerate until ready to use.
To Serve: Cut tart into thin slices and add a dollop of whipped cream to each slice.