Cherry Crumble Tart: A Tart With A” Wow Factor”
By: Patricia Turo
Published: Sunday, August 15, 2010 - 11:10am

Ingredients




CRUST
2 cups flour
3/4 cup hazel nuts, ground (ground almonds can be substituted)
1 teaspoon baking powder
6 tablespoons unsalted butter, softened
1 large egg
6 tablespoons water, ice cold
 cup sugar
1 tablespoon butter, for greasing the pan
Filling
5 amoretti or ladyfingers, crumbled
1 1/2 pounds dark cherries, fresh or frozen, stones removed
1 cup walnuts, roughly chopped
1/2 cup currant jelly

Preparation

1 CRUST 2 Place the flour, hazelnuts (or almonds) and baking powder in a bowl. Put the unsalted butter and sugar in a food processor. Pulsate the ingredients until they are fluffy and add the egg. Add the dry ingredients and mix until it looks like cornmeal. Add 1/2 of the water and process for 30 seconds. Feel the dough; it should stick together, if it doesn’t add the remaining water. Place the dough wrapped in plastic wrap in the refrigerator while you are preparing the filling. 3 Rub about 1 tablespoon of butter onto a spring form pan. Press 2/3 of the dough on the bottom and up the sides to about 1” of the top of the pan. The remaining dough will be crumbled over the top. 4 Filling 5 Put all the filling ingredients in a bowl and coat the cherries well. Taste for sweetness. The type of cookies that you use will determine if additional sugar is needed. Spread the filling in the prepared crust.  Crumble the remaining dough over the top of the cherry mixture. 6 Place the tart into the middle of the oven and bake for 1 hour. 7 Serving 8 Release the spring form the pan and allow the tart to cool.  Serve the tart warm or room temperature with a spoon full of crème fresh over the top.