Cherry Tart
Makes 1 9”tart 

20 ounces frozen pitted cherries, you can use sour, sweet or a mixture of both

1 cup sugar

3 tablespoons tapioca flour*

Juice of half a lemon

2 tablespoons butter

1 disk of perfect pie dough, recipe below

In a large bowl, first add the sugar and stir in the tapioca flour.

Add the cherries and the lemon juice and stir to combine.

Allow the mixture to sit for at least 15 minutes 

Take one disk of the pie dough out of the refrigerator and warm it up just until you can easily roll the dough out.  If you would like to decorate the top of the tart with cut out pieces of dough, use two disks.   

Lightly flour your counter and roll the dough out to about 1/8th inch thickness and transfer to the tart pan – it is ok if it tears, just press the dough together and patch any holes – it is very forgiving 

Fill the pie shell with the cherry mixture

Roll out and cut any additional dough pieces on top if you so desire

Dot with butter

Place the tart on a foil line pan

Preheat the oven to 450 degrees

Bake for 10 minutes at 450 degrees, then lower the heat to 350 degrees and bake for an additional 40-45 minutes or until the crust is browned and the cherries are bubbly and soft

Remove from the oven and allow to cool to room temperature before serving to allow it to firm

Serve with vanilla ice cream or softly whipped cream

*tapioca flour can be found in most grocery stores with a gluten free baking section

Equipment: Rolling pin and 9” fluted tart pan with a removable bottom

Perfect Pie Dough

Makes 2 double crusts

4 cups flour

2 teaspoons salt

1 tablespoon sugar

1 ¾ cup shortening – preferably organic, no-hydrogenated such as Spectrum

1 tablespoon cider vinegar

1 egg

½ cup cold water

Extra flour for the board for rolling the dough out

Combine the dry ingredients in a bowl and stir to combine

Add the shortening and with your fingers mix in the shortening until the ingredients are crumbly and the size of a pea

Combine the wet ingredients and add to the shortening mixture and stir until well combined 

Gather the dough and divide into 4 quarters 

Pat into 4 disks and wrap in waxed paper and refrigerate for at least 30 minutes

This dough freezes well, save the other portions for another pie   

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