Malta This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.
Ingredients:
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 cup cherry preserves
- 1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon almond extract
- 1/4 cup unsalted natural pistachios, chopped
- 2 tablespoons whole milk
- 2 tablespoons sugar
Instructions:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles fine meal. Add egg and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap in plastic and chill until firm enough to roll, about 1 hour. (Can be prepared 1 day ahead. Keep chilled.)
- Position rack in bottom third of oven and preheat to 325°F. Mix preserves, chopped cherries, peel, and almond extract in medium bowl.
- Roll out 1 dough disk on lightly floured surface to 11-inch round. Transfer round to 9-inch-diameter tart pan with removable bottom. Press dough gently into pan; trim overhang even with top of pan sides. Spread filling in crust; sprinkle with pistachios. Roll out second dough disk on lightly floured surface to 11-inch round; cut into 3/4-inch-wide strips. Arrange several strips, spaced 3/4 inch apart, over filling. Top with more strips at slight angle, forming lattice. Press strip ends to edge of pan, trimming overhang.
- Beat egg and whole milk in small bowl to blend. Brush some of glaze over lattice crust; sprinkle with 2 tablespoons sugar.
- Bake tart until crust is golden brown and cherry filling is bubbling thickly, about 1 hour 5 minutes. Cool tart completely in pan on rack. (Tart can be prepared 1 day ahead. Cover and store at room temperature.)
Cherry Tart • Yield: 8 servings
Ingredients:
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 cup cherry preserves
- 1/2 cup chopped dried Bing (sweet) cherries (about 2 1/2 ounces)
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon almond extract
- 1/4 cup unsalted natural pistachios, chopped
- 2 tablespoons whole milk
- 2 tablespoons sugar
Cherry Tart Nutrition Facts:
• Diet:
• Calories: 211.08
• Fat: 206.63
• Carbs: 186.05
• Protein: 43.16
• Cholesterol: 225.68
• Calcium: 26.35
• Sodium: 105.98* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
