Cherry Tart

I apparently should subscribe to farming magazines. They seem to have the best recipes. I really liked this cherry tart recipe from Living the Country Life, June 2007.

Cherry Tart

Prep: 25 minutes, Bake: 15 minutes, Chill: 2 to 4 hours

1/2 cup butter, softened
1/3 cup sugar
1-1/4 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon almond extract
(1) 8-ounce carton sour cream
2 tablespoons sugar
1/2 cup shredded coconut, toasted
2 cups dark sweet cherries, pitted

Step 1: Preheat oven to 375 degrees F. For crust, in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup sugar; beat on medium speed until creamy. Add flour, milk, and almond extract; beat on low speed just until combined.

Step 2: Press dough onto bottom and up sides of a 10-inch tart pan with removable bottom or a 12-inch pizza pan. [I used a pie pan.] Bake in the preheated oven about 15 minutes or until light golden brown. Cool completely on wire rack.

Step 3: In a bowl, stir together sour cream and the 2 tablespoons sugar; spread over cooled crust. Cover and chill in refrigerator for 2 to 4 hours. Sprinkle with coconut; arrange cherries on top. Makes 8 servings.

Nutrition facts per serving: 319 calories, 19 g fat, 43 mg cholesterol, 100 mg sodium, 34 g carbohydrates, 2 g fiber, 4 g protein.

I omitted the coconut (didn't have any), and I substituted vanilla (1 t) for the almond extract. It was good, and simple. I was a little worried about how the filling was just sweetened sour cream, but it was fine, plus easy. I think I would have liked the coconut and almond extract, too. If you find a good deal on sweet cherries, try this recipe.