![]() ![]() 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. Brush some of glaze over lattice crust sprinkle with 2 tablespoons sugar.īake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Press strip ends to edge of pan, trimming overhang.īeat egg and whole milk in small bowl to blend. Top with more strips at slight angle, forming lattice. Arrange several strips, spaced 3/4 inch apart, over filling. Roll out second dough disk on lightly floured surface to 11-inch round cut into 3/4-inch-wide strips. Spread filling in crust sprinkle with pistachios. Press dough gently into pan trim overhang even with top of pan sides. ![]() Transfer round to 9-inch-diameter tart pan with removable bottom. Roll out 1 dough disk on lightly floured surface to 11-inch round. Mix preserves, chopped cherries, peel, and almond extract in medium bowl. Position rack in bottom third of oven and preheat to 325☏. Wrap in plastic and chill until firm enough to roll, about 1 hour. Add egg and process just until moist clumps form. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Combine flour, sugar, and salt in processor blend 5 seconds. ![]()
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