Monday, September 19, 2016

Rustic Cayenne Spiced Cherry and Almond Tart

Rustic Cayenne Spiced Cherry and Almond Tart
by Tracy Hersh

Crust:
1 1/2 cups flour
1 1/2 sticks butter, cold and cut into cubes
1 teaspoon salt
2 Tablespoons The Spice House Madagascar Vanilla Powder
1 Tablespoon sugar
3 Tablespoons ice water
1 egg beaten with 1 Tablespoon water , for egg wash
1 Tablespoon sugar, for sprinkling dough

Filling:
4 cups sour cherries, pitted
2/3 cups sugar
2 Tablespoons cornstarch
1 teaspoon The Spice House Cayenne Pepper (more if you like it hotter)
1 Teaspoon The Spice House China "Number One" Ginger Powder
1/2 teaspoon The Spice House Lemon Peel Zest
1/2 teaspoon The Spice House Vietnamese "Saigon" Cassia Ground Cinnamon
1 teaspoon The Spice House Almond Extract
1/2 cup toasted sliced almonds, plus more for garnish

For the crust:
In a food processor, using the dough blade, pulse the flour, butter, salt, vanilla powder and sugar until combined and dough resembles course grains of sand. With the food processor running slowly add the ice water until dough forms a ball. Remove the dough from the processor and form into a smooth ball. Wrap in plastic wrap and place in the refrigerator for at least 1 hour.

For the filling:
In a large saucepan over medium heat combine the cherries, sugar, cornstarch, cayenne, ginger, lemon zest and cinnamon. Stir until the sugar is melted and mixture begins to simmer. Let simmer for about 3 minutes stirring occasionally. Remove from heat and stir in the almond extract. Cool to room temperature and stir in the almonds. Mixture should be thickened and not runny.

Preheat the oven to 425°F.

Lightly flour a piece of parchment paper and roll the dough into an approximately 14-inch round. Gently pour the filling into the center of the dough, leaving about 2 1/2-inch border. Fold the dough around the top of the cherries, pinching the sides so that all of the mixture is intact and does not leak out. Gently lift the parchment paper and tart onto a baking sheet. Brush with egg wash, sprinkle with 1 Tablespoon sugar and garnish with sliced almonds. Bake 40-45 minutes until crust is golden brown and center is bubbly. Let cool and serve.

1 comment:

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