This tart has a sable crust filled with tangy ground cherry curd. A perfect summery dessert. These could also be made into mini tartlets. The recipe for the ground cherry curd can be found here: https://thebotanistbaker.com/groundcherry-curd/
Ground Cherry Curd Tart
Ingredients
- 80 g powdered sugar
- 9 tbsp unsalted butter (softened)
- 1 egg
- 185 g all purpose flour
- 47 g corn starch
- 1 pinch salt
- 1 batch groundcherry curd https://thebotanistbaker.com/groundcherry-curd/
Instructions
- Preheat oven to 350 F
- Beat the softened butter with the powderedsugar
- Add egg and mix until combined
- Add flour, corn starch, and salt and mix until just combined
- Move the dough onto a sheet of parchment paper. Top with a second piece of parchment and roll out dough to about an 1/8 inch thickness. Freeze for 15 minutes or refrigerate for 1 hour.
- Remove the parchment paper and place in an 8 inch tart pan with a removable bottom (a pie plate will also work). Press the dough into the pan, then refreeze for 10 minutes.
- Place a piece of parchment paper so it covers the tart crust, it may help to fold or crumple the paper first. Then place baking weights, dry beans, or rice on top of the paper until the pan is filled. This is called blind baking and will prevent the crust from shrinking or sinking during the bake.
- Bake at 350 for 15 to 20 minutes. Remove the weights and parchment and let cool.
- Put 1 batch of lemon curd (hot is fine) into the crust and place back into the oven for an additional 10 minutes at 350 F.
- Let sit on counter until cooled and then move to fridge to set for at least 2 hours. Decorate with fruit, powdereed sugar ect.
Notes
Adapted from Dominique Ansel Vanilla Sable Tart