Double-Crust Cherry Tart

Double-Crust Cherry Tart
Photo by James Carrier

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup (1/2 lb.) butter, at room temperature
  • 1 ½ pounds fresh cherries, rinsed and pitted
  • 2 large egg yolks
  • 1 teaspoon baking powder
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon lemon juice
  • + 3 more ingredients
    • About 1 cup sugar
    • 2/3 cup yellow cornmeal
    • ¼ teaspoon salt

1. In a bowl, with a mixer on medium speed, beat butter with 3/4 cup sugar until smooth; beat in egg yolks. Stir in flour, cornmeal, baking powder, and salt until well blended. Divide dough in half. Press one portion over bottom and up sides to rim of a 9-inch fluted tart pan with removable rim. ...

View full recipe at My Recipes

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