Provided by:
Buy California Marketing Agreement

Open Face Cherry Tart

Making and baking a traditional pie crust is more challenging than this easy to flip open concept cherry tart pastry. The cornmeal adds an extra dimension to the crust, as do the almond-flavoured macaroon cookies.


1 1/3 cups all-purpose flour 325 mL
2 tbsp cornmeal 30 mL
2 tsp granulated sugar 10 mL
¼ tsp salt 1 mL
1/2 cup cold unsalted butter, cubed 125 mL
¼ cup ice water (approx) 50 mL
1/4 cup finely crumbled Italian macaroons 50 mL
4 cups California cherries, pitted 1 L
2 tsp orange peel 10 mL
2 tbsp granulated sugar 30 mL
¼ tsp cinnamon 1 mL
1/8 tsp almond extract (optional) 0.5 mL
1 egg yolk 1
1 tsp granulated sugar 5 mL
Whipped cream or ice cream (optional)

In food processor, pulse flour with cornmeal, sugar and salt. Add butter and pulse until it is the size of peas with a few larger pieces. Drizzle with 3 tbsp (45 mL) water. Pulse until mixture is moistened, adding remaining water by ½ tsp (2 mL) if needed. Pulse just until dough starts to gather into a ball. Then turn out onto work surface. Gather and knead gently to bring together. Shape into disc and wrap in plastic wrap. Refrigerate for 1 hour or up to 3 days.

Preheat oven to 400F (200C). Line a baking sheet with parchment paper.  On a lightly floured surface roll dough very thinly into a circle measuring about 12-in. (30-cm) (discard excess dough). It doesn’t matter if it’s not perfect. Carefully wrap around rolling pin and transfer to parchment paper. Sprinkle macaroons in centre of circle, leaving a 11/2-in. (3.5-cm) border.

Place cherries in bowl along with orange peel, sugar, cinnamon and almond extract. Stir well to evenly distribute orange peel. Turn cherry mixture onto macaroons. Fold pastry over cherries to enclose, leaving circle about 5-in. (12.5 cm) in the middle so that you can still see fruit. Whisk egg yolk with 1 tbsp (15 mL) water then brush over pastry. Sprinkle pastry with sugar. Bake on bottom shelf of preheated oven until a deep golden, 20 to 23 minutes.  Serve warm or at room temperature. Delicious with whipped cream or ice cream.