When putting in the pan use another piece of dough to gently tamp the crust into the tart pan.
Refrigerate to chill before rolling and during the rolling out process if necessary. This is not a tricky crust if you just remember to keep it cold. It was an easy recipe and my 12 guests raved. I just made this for a delayed T'giving dinner. No one will every know! This is my husband's favorite dessert. Also, it's really easy to fix crust "blunders" while in the tart pan. Crust is definitely difficult.just keep chilling as recommended. Not hard at all and it tastes so good, everyone at your dinner party will think you are a professional. lol Three forks are for the taste, NOT the process. It ended up tasting delicious, but the stress I went through to make the crust.well, I'm not entirely sure it was worth it. I actually had to wait a bit for the butter to melt more to hold the crust together, rather than making sure it was super-cold as other reviewers have said. I read the recipe at least 10 times as I was making the crust, and know I did everything right, but the crust wouldn't stick together! It was as though it needed another egg or water. The only thing is: this crust is a NIGHTMARE to make. It was devoured! Got a lot of compliments.
Made this for a big group of people on Valentine's Day weekend with cut-out hearts as the "lattice" top. I think it would be better with a bit of custard under the cherries. This recipe is a bit like a large gourmet Pop-Tart. I'd brush the inside of the dough also with egg before putting the cherries in. Bascially made cherry preserves.ĭefinitely put the egg and sugar on top. The second time I boiled them down with a cup of sugar and got better results. The first time i just put them in and it turned out too watery.
I used a quart of home-frozen sour cherries from the farmer's market. I think next time I won't use the cuisinart but do it by hand. The first time I just added about a tablesppon of water and it rolled out fine.īoth times the dough cooked a little tough. The first time it was just powder with no cohesion and the sexcond time it was moist. I tried it twice and can say both are true. Some have said the crust is unworkabkle while others say they follow the recipe to a tee and its fine. Next time I’ll make the top crust only to make it pretty. It was delicious! I prebaked the bottom crust and omitted the top crust. this came out looking just like the photo and was the sleeper hit of my thanksgiving dessert table! on the other hand, the filling comes together in half a snap. Yes, the (shortbread cookie) crust is fiddly and yes, those who recommend to keep chilling it are wise.
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