Cherry Tart

Basic Shortcrust Dough for (1) 12 inch tart

Ingredients:

2 tablespoons unsalted butter

2 cooking apples, peeled, cored and coarsely chopped

2 tablespoons fresh lemon juice

1 ½ cup cherry jam

Egg wash made by beating 1 large yolk with 2 tablespoons water

Directions:

Preheat oven to 350 F.

Roll out ¾ of the pie dough and fit it into a 10” tart pan or 12 x 8” baking dish leaving a decorative edge. Prick the shell all over and refrigerate for 20 minutes. 

While the shell is being chilled, heat the butter in a saucepan and add the apples and lemon juice. Saute until the apples are golden and the moisture is evaporated. 

Remove from the heat, stir in jam and let the filling cool. 

Roll out the remaining dough ⅛ inch thick and cut it into ½ inch wide strips. 

Spoon the filling into the shell, brush the edge of the shell with the egg wash and lay the strips of dough across the filling in a lattice pattern. Trim any excess dough and pinch the edges together. 

Brush the strips with the remaining egg wash. 

Bake for 45 minutes or until the lattice is golden brown. 

Let the tart cool before slicing.