I promised you summer, didn’t I? Here it is! In a tart shell!
This tart is best served with homemade butter pecan ice cream. But don’t worry, this will come too. Summer isn’t going anywhere.
Cherry Tart (adapted from New York Times)
1 recipe pie dough, from here
3/4 cup sugar
2 tablespoons instant tapioca
1/4 teaspoon cinnamon
5 cups cherries, rinsed and pitted (I used a mix of Black and Rainier)
juice of 1 lemon
Heat oven to 375. While dough is chilling, prepare cherry filling. In a blender, process the sugar, instant tapioca, cinnamon and salt. Mix with pitted cherries. Stir in lemon juice until everything is well mixed and combined. Set aside.
Take prepared dough out of the refrigerator. Roll it out until about 1/8 inch in thickness. Fit it in tart shell, trimming as necessary. Place the tart shell on a baking sheet lined with aluminum foil.
Fill the tart shell with cherry mixture. Bake in preheated oven for about 50 minutes, until mixture is bubbling. Let cool for about 1 hour. Slice and serve with homemade butter pecan ice cream.