Kevin's Cherry Tart

The pastry for this fabulous tart is ambrosial, made with confectioners ' sugar, cake flour, eggs and orange water. Pitted sour cherries are piled onto the crust and topped with a sweetened, rich cream infused with black cherry liqueur. This luscious tart is then baked until the filling is just set.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 1029 Calories

Ingredients

• 1 cup white sugar
• 3 eggs
• ¼ cup all-purpose flour
• ⅞ cup butter
• ½ teaspoon orange flower water
• 2 cups heavy whipping cream
• 3 eggs, room temperature
• 1 ⅛ cups confectioners' sugar
• 5 ⅜ cups cake flour
• 2 pounds sour cherries, pitted
• 1 fluid ounce kirschwasser

Recipe Instructions

Step 1

To Make Dough: Cream the confectioners' sugar and 3 eggs together in a large bowl. Stir in the orange flower water. Add the butter or margarine, and mix well. Slowly add the cake flour, blending only to combine. Scrape onto a piece of plastic, and wrap. Chill for at least 1 hour. Roll dough out on a floured surface, and fit into a 11 inch tart pan. Make sure there are no holes in the dough.

Step 2

Place the cherries into the tart shell. Fit as many as you can in in one layer.

Step 3

To Make Filling: Using a mixer, cream together the 3 eggs, 1/4 cup flour, kirsch, cream, and white sugar until smooth. Pour over the cherries.

Step 4

Bake at 350 degrees F (175 degrees C) for about 40 minutes, or until the filling is just set. Allow to cool. Serve warm or at room temperature.