Recipe: Morello Cherry Tart with Pâte Sucrée and Kirsch-Infused Cream

Ingredients

For the pâte sucrée (sweet tart dough):

• 1 1/4 cups (160g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tbsp ice water
• Pinch of salt

For the pastry cream:

• 2 cups whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 4 tsp kirsch (cherry brandy)
• 1/2 cup heavy cream, whipped

For the cherry topping:

• 1 cup Tiptree Morello Cherry Preserve
• 1/4 cup strained cherry preserves (for glazing)
• 2 cups fresh or frozen Morello cherries (or sour cherries), pitted
• 1 tsp kirsch (optional)
• Lemon zest (optional)

Instructions

Step 1: Prepare the Pâte Sucrée

1. In a food processor, pulse the flour, sugar, and salt. Add the cold butter cubes and pulse until the mixture forms coarse crumbs.
2. Add the egg yolk and pulse. Gradually add ice water, one tablespoon at a time, until the dough just begins to come together. Form the dough into a disk, wrap it in plastic, and chill for at least 1 hour.

Step 2: Blind Bake the Crust

1. Preheat the oven to 375°F (190°C). Roll the dough out to fit a 9-inch tart pan, about 1/4 inch thick. Place the dough into the pan, pressing gently to fit.
2. Freeze the dough for 15 minutes, then line it with parchment paper and fill with pie weights. Blind bake for 20 minutes, then remove weights and parchment, and bake for another 10-12 minutes, or until golden. Cool completely.

Step 3: Prepare the Pastry Cream

1. In a saucepan, whisk together the sugar, cornstarch, and salt. In a separate bowl, whisk together the milk and egg yolks. Add the milk mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and boiling, about 5 minutes.
2. Remove from heat, stir in the butter and vanilla extract, then strain the pastry cream through a fine-mesh sieve. Stir in the kirsch.
3. Cover the cream with plastic wrap pressed directly on the surface and refrigerate for at least 2 hours or until fully chilled.
4. Just before assembling, fold whipped cream into the chilled pastry cream to make it light and airy.

Step 4: Assemble the Tart

1. Spread the kirsch-infused pastry cream into the cooled tart shell, smoothing the surface.
2. Arrange the Morello cherries in concentric circles on top of the cream, starting from the outside and working in.

Step 5: Glaze the Cherries

1. Warm the strained cherry preserves and 1 tsp of kirsch (optional) in a small saucepan over medium heat until it becomes a thin glaze.
2. Brush the glaze over the cherries to give them a shiny, luscious finish.

Step 6: Serve

1. Refrigerate the tart for at least 30 minutes before serving to allow the flavors to meld.
2. Serve chilled, optionally with whipped cream or vanilla ice cream for an extra indulgence.

Key Adjustments for Excellence

• Pâte Sucrée: Adds a buttery, shortbread-like crust, giving the tart a more refined texture, perfect for supporting the pastry cream and cherries.
• Kirsch-Infused Pastry Cream: Elevates the dish with a luxurious custard that pairs beautifully with the tart cherries with a balance of sweetness and sourness.
• Cherry Glaze: A touch of cherry preserves and kirsch enhances the natural shine and flavor of the Morello cherries, making them the star of the show.