Rustic Cherry Tart

Name: Rustic Cherry Tart
Cook time: 55 min
Yield: Serves 8 - 10
Ingredients: [[[FOR THE CRUST]]]; 1-1/2 cups all-purpose flour, spooned and leveled; 1/2 teaspoon salt; 2 tablespoons granulated sugar; 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces; 1/4 cup very cold water; [[[FOR THE FILLING]]]; 1 jar Sweet Cherry Fruit Filling or Sour Cherry Fruit Filling; [[[FOR ASSEMBLING & BAKING]]]; 1 tablespoon all-purpose flour; 1 egg, beaten; 2 tablespoons turbinado sugar; 1/3 cup sliced almonds; 2 tablespoons apricot jam (optional)

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Serves 8 - 10

Ingredients

FOR THE CRUST
1-1/2 cups all-purpose flour, spooned and leveled
1/2 teaspoon salt
2 tablespoons granulated sugar
1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
1/4 cup very cold water
FOR THE FILLING
1 jar Sweet Cherry Fruit Filling or Sour Cherry Fruit Filling
FOR ASSEMBLING & BAKING
1 tablespoon all-purpose flour
1 egg, beaten
2 tablespoons turbinado sugar
1/3 cup sliced almonds
2 tablespoons apricot jam (optional)

Directions

Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with a steel blade combine the flour, salt, and sugar. Pulse briefly. Add the cold butter and process until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process until just moistened and very crumbly, about 5 seconds
Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll the disk into 7-inch diameter circle, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper, so go ahead and clean your work surface).
Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8-inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet.
Assemble the tart: Sprinkle flour evenly over the pastry. Fill with Chukar® Sour Cherry or Chukar® Sweet Cherry to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the cherries in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
Using a pastry brush, brush the pleated dough evenly with the beaten egg. Scatter sliced almonds and 1 tablespoon of the turbinado sugar over the top crust. Sprinkle 1 tablespoon turbinado sugar over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
Bake for 55 to 65 minutes, or until the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine—just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the cherries with the apricot syrup.
Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
Make ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
Freezer-friendly instructions: The assembled tart may be frozen for up to 3 months. After assembling, but before baking, place the baking sheet with the tart on top in the freezer until the tart is frozen. Then remove the tart from the baking sheet and wrap tightly. Wait until right before baking the tart to brush with beaten egg and sprinkle the sugar onto the crust. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)