Tuesday, July 10, 2012

Easy Sour Cherry Tart

1 1/3 Cups Flour
1 tsp Sea Salt
Pinch Stevia
1 Stick Cold Butter cut into 16 pieces
2 Egg Yolks
1/4 cup water (give or take depending on humidity)
2 pounds sour cherries + 6-10 sweet cherries, halved and pitted.
2-3 tbsp rapadura
1 tbsp gelatin

Place dry ingredients in food processor with butter pieces.  Process until pea-sized butter.  Add egg yolks and process until just mixed.  With food processor running, pour in 1/4 cup water with the emulsifier attachment (i.e. drop by drop).  When it clumps together, stop.  Press into a flat, 4 inch disk, refrigerate one hour.  Roll 1/4 inch thin.  Place over pie dish.

While crust dough is chilling, sprinkle rapadura and gelatin over cherries and let sit in refrigerator.  Once crust is ready, fill with sweetened cherry mix and fold edges toward center.
Bake at 350 for 45 minutes, or until crust looks browned to your liking.  Let sit until cooled.  The inside will thicken as it cools.

This post is a part of Real Food Wednesdays with Kelly The Kitchen Kop

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