Cherry-Walnut Tart
If you like, serve the tart with a bowl of sweetened yogurt.
  • 1/2 cup walnuts
  • 1 cup flour
  • 2 tablespoons plus 1-1/4 cups sugar
  • 1/2 teaspoon salt
  • 1/4 cup light olive oil
  • 2 tablespoons ice water
  • 1/3 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 6 cups drained water-packed sour cherries

1. Preheat oven to 350°F. Place walnuts on a jelly-roll pan and bake 7 minutes or until fragrant and lightly crisped. Set on rack and cool. Increase oven temperature to 400°F.

2. In food processor, combine flour, 2 tablespoons of sugar, salt, and walnuts. Process until nuts are finely ground. Transfer to large bowl.

3. In small bowl, whisk together oil and ice water until well combined. Make well in center of dry ingredients, add oil-water mixture, and stir with fork until well combined. Shape dough into 1/2-inch-thick disk.

4. Roll dough out between 2 sheets of lightly floured waxed paper into 11-inch circle (about 1/8-inch thick). Transfer dough to 9-inch tart pan with removable bottom and carefully fit dough into pan. Trim edge even with top of tart pan. Prick bottom and sides of crust all over with tines of a fork. Line with waxed paper or foil and fill with dried beans or pie weights. Bake 15 minutes.

5. Remove waxed paper or foil and weights and bake the shell for 10 minutes more, or until edges are golden brown. Set on a rack to cool completely before filling.

6. Set oven temperature to 350°F. In large bowl, combine remaining 1-1/4 cups sugar, cornstarch, cinnamon, and allspice. Add cherries, tossing to coat. Spoon cherry mixture into prepared shell and place on baking sheet to catch any drips.

7. Bake 20 minutes until filling is piping hot and set. Cool on a wire rack. Serve at room temperature or chilled.

Nutritional Information
Per serving: 398 calories, 11g total fat, 1.3g saturated fat, 5.9g monounsaturated fat, 3.2g polyunsaturated fat, 4g dietary fiber, 4g protein, 74g carbohydrate, 0mg cholesterol, 164mg sodium.
Good source of: copper, fiber, folate, iron, riboflavin, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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