Queen Anne and Bing cherries. Photo courtesy Washington State Fruit Commission.
REAL CHERRY PICKING: WHAT TO LOOK FOR
While these tips don’t ensure that the fruit will be sweet, they’re a good start:
Our favorite easy tart recipe follows; pâte brisée is our tart crust of preference.
The most demanding part of the recipe is pitting the cherries. You don’t need a cherry pitter.
1. MAKE pâte brisée crust.
RECIPE: PÂTE BRISÉE
Pâte brisée (pot bree-ZAY), or short crust*, is a buttery tart crust with a crumbly texture. It is used for sweet and savory pies, tarts and quiches. It can be made several days in advance and kept in the fridge, or frozen for a month.
1. PULSE the flour, salt and sugar in a food processor until combined. Add the butter and pulse 15 seconds, until the ingredients resembles coarse meal.
2. ADD 1/4 cup ice water through the feed tube in a slow stream, until the dough just holds together when pinched (add remaining water as needed). Do not process more for than 30 seconds.
3. PLACE the dough on a work surface and gather it into a ball; divide ball into two equal pieces, flatten into a disk and tightly wrap in plastic. Refrigerate for 30-60 minutes.
4. PRESS into tart pan, refrigerate or freeze for later use (defrost in the fridge for several hours or overnight). First spray tart pan with cooking spray if desired.
5. BAKE. Preheat oven to 350°F. Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour before adding fruit.