Cherry Tart Seaside '78

Crust: 1 egg
  0.25 Tas. cold water
  1tb white vinegar
  3 Tas. unsifted all-purpose flour
  1ts salt
  0.75 Tas. shortening
  120g unsalted butter; small pieces
Filling: 4 Tas. pitted cherries
  0.75 Tas. sugar; or less
  1tb kirsch

In a small bowl mix together egg, water and vinegar. Place flour and
salt in a large bowl or the work bowl of a food processor. Add
shortening in small spoonfuls, and butter. Crumble or pulse until the
mixture resembles coarse meal. Add exx mixture and mix just until
pastry comes together to form a ball. Cover with plastic wrap and
refrigerate for at least 2 hours. On a lightly floured surface roll
out pastry to fit a 10-12 inch pie plate or tart pan with about 3/4
inch overhang around the edge. Prick the bottom 4 or 5 times with a
Place in freezer for 30 minutes to firm the pastry.

Adjust rack to lower third of oven and preheat to 450F/225C. Toss
together cherries, sugar and kirsch and let stand at room temperature
for about 30 minutes.

Remove chilled pie crust from freezer and line the pastry with a sheet
of aluminium foil so that the edge are uncovered. Fill with pie
weights or dried beans. Bake blind for 10 minutes, then reduce heat to
375F/190C and bake for 5 minutes longer or until pastry edges appear
set. Remove foil and beans and bake for about 10 minutes longer, or
until bottom is almost cooked thrugh. Remove from oven to cooling
rack. Increase ovn temperature to 400F/200C.

Spoon cherry filling into crust, discarding most of the syrup that has
accumulated in the bowl. Bake tart for about 30 minutes. Serve warm
or at room temperature.

(from the James Beard Celebration Cookbook) Dave and Miche
tl, l, ä

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