U.S. Rosemary Cherry Tart


For the Tart Crust:

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1 egg yolk
2 tablespoons ice water

For the Filling:

750g Frozen tart Cherries (no-added sugar)
1 bunch of fresh rosemary leaves
250g granulated sugar
50g Lemon juice


Prepare the Tart Crust:

1.In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
2.Add the cold butter pieces to the flour mixture. Pulse until the mixture resembles coarse crumbs.
3.In a small bowl, whisk together the egg yolk and ice water.
4.Gradually pour this mixture into the food processor while pulsing. Mix until the dough just comes together.
5.Turn the dough out onto a lightly floured surface and gather it into a ball.
6.Flatten the ball into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
7.Preheat your oven to 190°C.
8.Roll out the chilled dough on a floured surface to fit your tart pan.
9.Gently press the dough into the pan and trim any excess from the edges.

Prepare the Filling:
1.In a pot, combine the frozen tart cherries, sugar, lemon juice& rosemary.
2.Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3.Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally, until it thickens.

Assemble and Bake:
1.Pour the cherry filling into the prepared tart crust, spreading it evenly.
2.Place the tart on a baking sheet to catch any drips.
3.Bake in the preheated oven for about 35-40 minutes, or until the crust is golden and the cherry filling is bubbling.
4.Remove the tart from the oven and let it cool slightly before serving.