Recipe by April Norton and Jamie Spencer for Wyman's
For the Filling:
For the Dough:
- ½ Cup Cold Butter
- 1 Cup Cake Flour
- ¼ Cup Sugar
- 1 Tsp Salt
- 1 Egg Yolk
- 3 Tbsp Ice Water
For the Garnish:
- ¼ Cup chopped, toasted Hazelnuts
- ¼ Cup Chopped Mint Leaves
- In a medium bowl, defrost cherries. Stir in Sherry Wine, 2 Tbsp Sugar, Cinnamon, pinch of sea salt and pepper. Marinate at least 20 minutes.
- Meanwhile, make your dough. In a food processor, combine butter, flour, sugar, and salt. Pulse until it is a mealy texture. Add egg yolk and 1-2 TBSP Ice Water and pulse until dough ball forms. Place the dough ball on parchment or wax paper, cover with another piece, and roll out to roughly 12 inches in diameter. Chill in Fridge for 30-60 minutes.
- Preheat the oven to 425 F.
- Heavily butter your 10-12” tart pan. **You can use any round, straight sided, or fluted pan.
- In a small saucepan, heat 2/3 Cup of Sugar and 6 Tbsp butter over medium heat, whisk until bubbly. Strain Cherries and add juice to sugar and butter. Cook until thick and syrupy, about 8-10 minutes. Add cherries to the pan and continue to cook over medium heat, stirring often, another 8-10 minutes. Strain the cherries, reserve the juice in saucepan.
- Add Cherries to buttered tart pan and spread evenly to cover the bottom. Remove dough from the fridge and carefully place over cherries. Using a butter knife or small spatula, gently tuck dough down inside the tart pan, trimming off any excess.
- Place on a baking sheet to catch any drips and bake, uncovered for 15-20 minutes, until bubbly and golden brown. Remove from the oven and place in the fridge to cool.
- Meanwhile, take reserved Cherry juice and add a few torn mint leaves. Simmer until reduced and thick, rendering a beautiful syrup. Strain and put into a serving dish.
- Remove slightly cooled Tart from the fridge and use a knife to run around the edge of the tart to loosen the edges. Invert a plate onto the top of the tart and grasp the sides of the tart pan, and flip onto the plate. Garnish with toasted hazelnuts and fresh mint, serve with a drizzle of syrup. Voila!