1 ¾ cups plus 2 T all-purpose flour, more for rolling out dough
⅜ t kosher salt
15 T unsalted butter, chilled and cut into pieces
1 cup sugar
2 to 3 T instant tapioca
¼ t cinnamon
2 lbs sour cherries (about 6 cups), rinsed and pitted
1 T kirsch or brandy
3 T heavy cream
Demerara sugar, for sprinkling
[how to make]
*In bowl of a food processor pulse together flour and salt just to combine.
*Add butter and pulse until chickpea-size pieces form.
*Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together.
*Separate dough into 2 disks, one using 2/3 dough, the other using the remaining.
*Wrap disks in plastic and refrigerate at least 1 hour (and up to 3 days) before rolling out and baking.
*Heat oven to 425 degrees.
*Place larger dough disk on a lightly floured surface and roll into a 12" circle, about 3/8" thick.
*Transfer to a 9" pie plate.
*Line dough with foil and weigh it down with pie weights.
*Bake until crust is light golden brown, about 30 minutes.
*In bowl of a food processor, combine sugar, tapioca and cinnamon (use more tapioca if you prefer a thicker, more solid filling, and less if you like a looser, juicier filling).
*Run the motor until tapioca is finely ground.
*Place cherries in a bowl and add sugar and tapioca mixture.
*Drizzle in kirsch or brandy and toss gently to combine.
*When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees.
*Remove foil and weights.
*Scrape cherry filling into pie crust.
*Place smaller disk of dough on a lightly floured surface and roll it 3/8" thick.
*Use a round cookie cutter (or several round cookie cutters of different sizes) to cut out circles of dough.
*Arrange circles on top of cherry filling in a pattern of your choice.
*Brush top crust with cream and sprinkle generously with Demerara sugar.
*Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour.
*Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.
-serves 8-
Note: I found this recipe in "The New York Times".
Labels: cherry pie recipe, pie recipe
1 cup unsalted butter (2 sticks), room temperature
60 g confectioner's sugar (about 1/2 cup plus 1 tablespoon)
1 large egg yolk
¾ t vanilla extract
150 g all-purpose flour (about 1 1/4 cups)
20 g Dutch-processed cocoa powder (about 1/4 cup)
¼ t fine sea salt
⅓ cup honey
2 T heavy cream
55 g dark brown sugar (about 1/3 cup)
1 large egg
2 T bourbon
30 g coconut flakes (about 1/2 cup)
175 g whole pecans (about 1 3/4 cups)
[how to make]
*In the bowl of an electric mixer, cream together 8 T butter and the confectioner's sugar.
*Beat in the yolk until combined, then beat in the vanilla.
*Sift together the flour, cocoa powder and 1/8 t salt.
*With the mixer running on low, beat in the dry ingredients until just combined.
*Scrape the dough into a ball and flatten into a disc.
*Cover with plastic wrap and chill 1 hour.
*On a lightly floured surface, roll the dough into an 11" round.
*Transfer to a 10" fluted tart pan. Chill 30 minutes.
*Heat the oven to 325 degrees.
*Line the crust with foil or parchment paper and fill with pie weights.
*Bake 15 minutes; remove weights and foil and return crust to the oven to bake until dry to the touch, 5 to 10 minutes more. Cool.
*Melt the remaining stick of butter.
*In a bowl, combine butter, honey, cream, brown sugar, egg, bourbon and 1/8 t salt.
*Stir in the coconut and pecans.
*Pour filling into the crust.
*Bake until the top is golden brown and the filling is gently set, 35 to 45 minutes.
*Cool completely before serving.
-serves 8-
Note: This recipe came from "The New York Times".
Labels: chocolate coconut pecan tart recipe, pecan tart recipe, tart recipe
