
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
For the dough:
- ½ cup butter
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 egg yolk
- 3 tablespoons ice water
For the filling:
- 680g frozen dark cherries
- 2 tablespoons sherry vinegar
- 2 tablespoons plus 2/3 cup sugar
- ½ teaspoon ground cinnamon
- Salt and pepper
- 6 tablespoons butter
For the garnish:
- ¼ cup chopped hazelnuts, toasted
- ¼ cup fresh mint, torn
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Method
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1Defrost cherries. In a medium bowl, stir together with vinegar, 2 tablespoons sugar, cinnamon, and a pinch of salt and pepper. Marinate for at least 20 minutes.
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2Meanwhile, make the dough. Combine butter, flour, sugar and salt in a food processor and pulse until it resembles fine meal. Add egg yolk and 1 to 2 tablespoons ice water, pulsing until a ball of dough forms.
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3Place the dough on a lightly floured surface and roll into a 12?/30cm circle. Cover with lightly floured plastic wrap. Place on a baking sheet and refrigerate for a minimum of one hour.
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4Preheat oven to 220°C. Sprinkle remaining 2/3 cup sugar and butter in a Tatin Dish over medium heat. Cook until the sugar begins to bubble. Drain the liquid from the cherries and add to the sugar. Bring this to a boil over medium heat and stir until thick and syrupy, about 8 to 10 minutes.
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5Add the cherries to the pan. Continue to cook over medium heat another 8 to 10 minutes. Remove from the heat and spread the cherries to cover the entire bottom of the dish. Gently lay the dough circle over the top, and with a thin spatula, tuck the edges of the dough in between the cherries and the rim of the pan.
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6Bake 12 to 15 minutes or until the dough is golden brown and the edges are bubbling. Remove from the oven and let cool on a rack for 15 minutes.
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7Run a knife or slim spatula around the edges to loosen the crust. Invert a plate onto the top of the tart. Grasp the handles of the pan and flip onto the plate. Garnish with toasted nuts and fresh mint.