Bon Appetit/September 2002

Chocolate-Cherry Tart
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup water 1/2 cup sugar 1 cup (packed) dried Bing (sweet) cherries
1/3 cup kirsch (clear cherry brandy) CRUST: 1 cup (2 sticks) unsalted butter, room temperature 1/3 cup sugar
1 large egg 1 teaspoon vanilla extract 2 cups all purpose flour
5 tablespoons unsweetened cocoa powder 1/2 teaspoon salt FILLING: 3 large eggs
1/3 cup dark corn syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 teaspoon vanilla extract
1/2 teaspoon (scant) salt 1/2 cup sugar 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
powdered sugar unsweetened cocoa powder



1 FOR FRUIT: Stir 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup comes to boil. Add cherries. Remove mixture from heat; cool 30 minutes. Mix in kirsch. Cover and refrigerate 1 day.
2 FOR CRUST: Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Beat in egg and vanilla. Sift flour, cocoa, and salt over; beat to blend. Using moistened fingertips, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Cover and chill at leat 1 hour and up to 1 day.
3 FOR FILLING: Preheat oven to 350 F. Drain cherries, reserving cherry syrup. Sprinkle cherries in crust. Combine eggs, corn syrup, butter, vanilla, and salt in large bowl. Add sugar and 1/4 cup cherry syrup; beat to blend. Mix in chocolate. Pour filling into crust.
4 Bake tart until set in center, about 1 hour. Cool on rack 30 minutes. Release tart from pan. Dust with powdered sugar and cocoa. Serve warm at room temperature.

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