Recipe VIA martha stewart
for the crust:
1/2 cup unsalted butter, room temperature
2/3 cup confectioners’ sugar
1 egg yolk
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
for the filling:
2 eggs
1/4 cup granulated sugar
2/3 cup crème fraîche or sour cream
1 teaspoon pure vanilla extract
pinch of salt
6 ounces (about 1 1/4 cups) sour cherries, pitted and halved
1. Make the crust: With an electrix mixer on high speed, beat butter and confectioners’ sugar until smooth. Add egg yolk and mix until incorporated. Add flour and salt, and mix just until incorporated. Wrap dough in plastic, pat into a disk, and refrigerate 1 hour or up to 3 days.
2. Set six 4-inch tart rings on a parchment-lined rimmed baking sheet. On a lightly floured surface, roll out dough 1/4 inch thick. Cut out six 6-inch rounds and fit into bottoms and up sides of tart rings. Trim dough flush with rims. Pierce bottoms of shells with a fork; refrigerate or freeze until firm, about 30 minutes.
3. Preheat oven to 325°F. Bake until lightly brown, pressing down on crust with an offset spatula if it starts bubbling, about 20 minutes. Let crusts cool completely on a wire rack before filling. Raise heat to 375°F.
4. Make the filling: Gently whisk together eggs, sugar, crème fraîche, vanilla, and salt just until combined. Divide mixture among tart shells and scatter cherry halves in each, dividing evenly. Carefully transfer to oven and bake until just set, 17 to 19 minutes. Let tarts cool slightly on a wire rack before serving.
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