Nearly foolproof, this elegant tart was a family recipe passed to me from my grandmother. Use any mildly sweet fresh seasonal fruit to carry this recipe with you through the seasons (cherries, blueberries, raspberries, pears, stone fruits, etc.)
Ingredients
- 1⅔ cups all-purpose flour, plus extra to dust
- Pinch of salt
- ½ cup salted butter, plus extra for greasing
- 1 egg yolk
- Water, 1 teaspoon at a time
- 5 ounces creme fraiche
- 4 eggs
- ½ cup granulated sugar, plus extra for the Topping
- 1 teaspoon vanilla extract
- 1 pound fresh cherries, pitted and quartered (can substitute fresh blueberries)
Preparation
Preheat oven to 350°F and grease a 9-inch removable-bottom tart pan.
Sift together flour and salt into large bowl. Dice butter, add to bowl, then rub with your fingers until flour mixture resembles fine breadcrumbs.
Add 1 egg yolks and just enough water to bind in soft, but not sticky, dough. Roll into a ball, wrap in soft beeswax wrap or parchment and refrigerate 15 minutes before using.
Roll out chilled dough on a lightly floured surface. Press flattened dough into prepared tart pan. Lay parchment paper on dough, fill with dried beans and bake 15 minutes.
Remove from oven and increase oven temperature to 400°F. Remove paper and beans and bake pastry shell for an additional 5 minutes. Remove from oven and reduce temperature to 375°F.
While crust is cooling, beat together creme fraiche, eggs, sugar and vanilla in mixing bowl until smooth. Cover the bottom of pastry shell with quartered cherries. Pour egg mixture slowly into the pastry shell, on top of cherries. Bake, uncovered, for 30–40 minutes, or until golden brown.
Spread granulated sugar over the top of tart after baking. Serve warm with vanilla ice cream or whipped cream.
Bon appetit!
