|
Ingredients:
1-1/2 cups plus 2 tablespoons all-purpose flour
6 tablespoons butter, cut into small pieces
4 tablespoons cold water
3 tablespoons sugar
2 pounts fresh cherries, pitted
Preparation:
Combine 1-1/2 cups of the flour, the butter, and warm in a food processor. Blend until the mixture begins to form a ball, in about 30 seconds.
Using a rolling pin, roll out the dough into a circle 13 inches in diameter and 1/4 inch thick.
Pick up the dough by rolling it onto the pin and then unrolling it over a 10-1/2 inch tart or pie pan with a removable bottom. Press the dough gently into the pan, gatherint it toward the wall of the pan to thicken the sides of the shell. Place it in the refrigerator for 15
minutes.
Preheat the oven to 375 degrees.
Blend the 2 tablespoons of flour with 1 tablespoon of the sugar. Sprinkle the bottom of the tart shell evenly with the flour mixture. Place the cherries in the shell in a circular pattern. Sprinkle the cherries with the remaining 3 tablespoons of sugar and bake on the bottom rack of the oven for 45 minutes.
Serves eight.
| 
