Sour Cherry Tart

Name: Sour Cherry Tart
Prep time: 1 h
Yield: Serves 12
Ingredients: 1/2 cup butter, room temperature; 2/3 cup confectioner's sugar; 1 large egg, plus 1 egg white; 1 1/2 teaspoons vanilla extract; 1/4 cup almond meal; 1/4 teaspoon salt; 2 1/2 cups cake flour; 1 jar [[Chukar® Sour Cherry Pie Filling]]

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1 hour

Serves 12

Ingredients

1/2 cup butter, room temperature
2/3 cup confectioner's sugar
1 large egg, plus 1 egg white
1 1/2 teaspoons vanilla extract
1/4 cup almond meal
1/4 teaspoon salt
2 1/2 cups cake flour
1 jar Chukar® Sour Cherry Pie Filling

Directions

In a large bowl beat the butter and confectioner's sugar together.
Beat in 1 egg, vanilla extract, almond meal, and salt.
Sift cake flour into a medium bowl.
With the mixer on low speed, gradually blend the cake flour into the rest of the ingredients until everything is well-combined.
Gather dough into a ball with a large spatula or bowl scraper.
Place dough in a gallon-sized Ziplock bag and press firmly into a disc.
Chill in the freezer for 30 minutes or refrigerate for 2-3 hours.
Once dough has chilled, take it out of the bag and place on a lightly floured surface.
Roll out dough to 1/8” thick, then cut to fit the size of your tart pan.
Press dough firmly into the pan, stretching it as little as possible while making sure to get it into the corners of the pan. Dough can be patched with scraps if it tears.
Cut off excess dough and roll out again. Use a cookie cutter to cut shapes from this dough to top the tart.
Chill tart pan for 30 minutes in the refrigerator before baking.
Preheat oven to 350°F. Place tart pan on a baking sheet.
Bake for about 25-30 minutes until golden brown.
Remove tart from the oven and top with Chukar® Sour Cherry Pie Filling.
Brush cut-out dough shapes with egg white. Place on tart and return to oven just until shapes on top turn golden.