This recipe comes from one of my favorite cookbooks -- The Olives Table by Todd English and Sally Sampson. I'm feeling a panic set in, knowing that we are coming to the end of the summer berry and stone fruit season. I will be trying hard to incorporate these as much as possible into my baking the next few weeks.
I loved this dessert and thought it tasted even better the day after baking. My only suggestion would be to use more cherries than called for in this recipe. When I make it again, I will be doubling the amount. At the Olives restaurant this tart is made in a brick oven. If you have a pizza stone, slide the cherry tart onto that when baking.
:: Cherry Tart with White Chocolate and Mascarpone
an adapted recipe from The Olives Table by Todd English and Sally Sampson
• 1 1/3 cups all-purpose unbleached flour
• 6 tablespoons powdered sugar
• 1/4 cup walnuts
• 1/2 cup unsalted butter, chilled and thinly sliced
• 1 large egg
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• Grated zest of 1/2 orange
• 1/2 teaspoon fresh lemon juice
• 3 tablespoons Mascarpone
• 1 1/2 ounces white chocolate, chopped
• 1/2 cup pitted fresh Bing cherries (consider doubling this amount)
• 1 tablespoon chopped almonds
1. To make the dough: Place the flour, sugar, and walnuts in the bowl of a food processor and pulse until the walnuts are finely ground. Add the butter and pulse briefly until the size of small peas. Add the egg, egg yolk, vanilla, orange zest, and lemon juice and process just until the dough begins to come together. Wrap the dough in plastic, press into a disc, and refrigerate for at least 30 minutes.
2. Preheat the oven to 450˚F. If using a pizza stone, have it placed on the middle rack of the oven.
3. Roll the dough out on a floured surface to a 9- or 10-inch circle. Fold the edges over about 1/2-inch and crimp them with the tines of a fork. Place the tart on a parchment-lined baking sheet (or on a piece of parchment that can be slid onto the preheated pizza stone) and spread the mascarpone over the dough. Sprinkle with the white chocolate, cherries, and almonds. Place in the oven and bake until the chocolate has melted, the cherries are warmed and the crust is nicely baked, about 15 minutes.
TAKE A LOOK:
8/15/2011 02:08:17 am
Your cakes and tarts are so lovely!
8/15/2011 07:50:52 am
ive never seen anything quite like this, it looks truly lovely :)
8/15/2011 08:16:51 am
Stacey and Sasha...
8/16/2011 03:38:28 am
I am so excited about this website...lovely! I have a question, can I use fresh ground pastry berrys in place of unbleached all purpose flour for the tart? I'm a great cook...terrible baker and I mean to change that! If I do use the wheat flour, would that change how much butter I use?
8/16/2011 04:48:14 am
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