cherry crumb tart

The cherries lately have been really tasty, so I decided to make a cherry crumb tart. I pressed a shortbread cookie crust into the bottom of a tart pan, poured in the cherry filling, and covered it with brown sugar crumbs.

Cherry Crumb Tart

For cookie crust:
From Bon Appétit, February 2002
1 1/2 c. all-purpose flour
1/4 c. sugar
1 stick chilled butter, cut into 1/2 inch pieces
2 tbs. chilled whipping cream
1 1/2 tsp. vanilla

For filling:
2 c. cherries, pitted
1/4 c. sugar, or less, depending on sweetness of cherries
1 tbs. lemon zest

For crumbs:
1 c. all-purpose flour
1/3 c. packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 stick butter, softened

Preheat oven to 350 degrees.

Make crust: Combine flour and sugar in food processor. Add butter and cut in, by pulsing, until mixture resembles coarse meal. Add cream and vanilla. Pulse just until moist clumps form, adding more cream by tablespoonfuls if dough is too dry. Gather dough together. Press dough over and up sides of tart pan with removable bottom.

Make filling: Combine cherries, sugar, and lemon zest in a saucepan over medium-high heat. Bring mixture to a boil, then lower heat to medium-low, cooking for about 10 minutes, total. Let cool slightly. Pour filling into tart crust.

Make crumbs: Combine flour, sugar, cinnamon, and salt in a medium bowl. Cut in butter, until large, moist crumbs form. Sprinkle evenly over cherry filling.

Bake tart for 30 to 35 minutes, until crumbs are golden. Let cool in pan, on wire rack. Remove tart pan before serving.