Memorial Day is a month away, and I am starting to think about pies and tarts. I first made this (recipe is from Food52.com) a couple of years ago, and not only has it become a summer dessert staple, but it has inspired a blueberry version that is far less time-consuming. For July 4th or Memorial Day, consider using star shaped cookie cutters.
Couple of notes:
Totally forgot to add the egg to the crust. Was fine, except I am thinking the egg would have made the dough a teensy bit easier to handle?
Couldn’t easily find the sour cherries, so I went with sweet, and just cut back on the sugar. Also, seemed totally fine.
Step by step (with pictures):
Mixing butter and sugar for the crust, then added the lemon peel/zest.
The dough discs, ready to ‘chill.’
Rinse the sweet cherries. The cherry pitter works like a charm.
Close up of the pitted cherries:
Melt the butter, then mix in the sugar.
Add the cherries to the butter sugar mixture—Sry for the blurry pic. Mix until combined.
Cornstarch for the roux.
The roux—cornstarch, lemon juice & cherry juice.
The pouring of the roux…
Chilled dough; ready to roll…Then press the rolled out dough into tart pan—ready for the oven.. This pan was handed down to me from my Grandma. 🙂
Pre-bake the crust at 350F for 15 min…
Spread the chilled cherry filling in the pre-cooked tart shell & smooth out.
Roll out the 2nd chilled dough disc and use cookie cutters to cut out shapes.
Arrange cut-out shapes over top of cherry filling:
Dust sugar over the shapes. You can get creative with different sorts of sugars, if you like (I recently discovered Swedish Pearl Sugar, which is fun), and then it’s ready for the oven.
Put a little cinnamon sugar on the extra pieces of dough. Once baked, they were a perfect tea biscuit… A bit like shortbread. Yummy.
A little Smirnoff citron, sparkling water and pomegranate seeds while waiting for the torte to bake.
Cooling…right out of the oven. 
Ready to eat!
Toast 
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