+
4 (3)

Category: Desserts

Chocolate and cherry tart

Chocolate and cherry tart
Los Angeles Times

One never hears of cherry gluts. Apples, yes. Citrus, also. There can even be too many pears. But cherries? Smack dab in the middle of cherry season, bang in cherry country, there are never more cherries than takers. Cherry trees ... Read more

Active work time: 20 minutes | Total preparation time: 1 1/2 hours | Serves 6 to 8
Note: Edon Waycott makes the preserves for Campanile restaurant using local fruit.

Crust

  • Butter, for preparing pan
  • 3/4 cup whole unpeeled almonds
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup light brown sugar, firmly packed
  • 1/2 cup (1 stick) unsalted butter, cold
  • 2 tablespoons milk
  • 1/4 teaspoon almond extract

Step 1Heat the oven to 350 degrees. Lightly butter a 9-inch tart pan with a removable bottom.

Step 2Finely grind the almonds in a food processor. Place the almonds on a baking sheet and toast in the oven until lightly browned, 10 minutes. Remove and cool. Return the nuts to the food processor and add the flour, salt and sugar. Pulse to combine. Cut the butter into small pieces and add to the flour mixture, processing until the ingredients resemble a coarse meal. Add the milk and almond extract and pulse until the dough comes together.

Step 3Turn the dough into the pan and press evenly over the bottom and sides of the pan with floured fingers or a piece of plastic wrap. Leave the oven at the same temperature and bake until the entire crust is lightly browned, 35 to 40 minutes. (This will be all the cooking the crust gets, so err on the side of done-ness.) If the crust puffs up during baking, gently press it down with the back of a fork. Cool slightly. (The crust can be made a day head and held at room temperature, or tightly wrapped and frozen for two weeks.)

Filling

  • 6 ounces fine semisweet chocolate, coarsely chopped
  • 1/2 cup whipping cream
  • 1 pound pitted dark sweet cherries (about 3 cups)
  • 1/2 cup melted currant or apple jelly, for glazing, optional
  • 2 tablespoons powdered sugar, for dusting, optional

Step 1Melt the chocolate with the cream in a small saucepan over low heat. Stir until well combined, then remove from the heat and cool until the filling is the consistency of soft pudding, about 10 minutes, stirring occasionally. Pour into the baked crust (the crust can be warm) and smooth the surface. Press the cherries stem side down into the surface of the chocolate as close together as possible.

Step 2Glaze the cherries with melted jelly or dust with powdered sugar.

Each of 8 servings:
403 calories; 88 mg sodium; 42 mg cholesterol; 26 grams fat; 13 grams saturated fat; 43 grams carbohydrates; 5 grams protein; 3.63 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
A & S cheesecake
Nectarine-berry pie with black pepper crust
Patisserie Chantilly petits choux au sesame (Black sesame cream puffs)
Plum upside-down cake