NPR News

Recipe: Buck's Rustic Sour Cherry Tart with Crumble Topping

NPR

Published July 2, 2009 at 5:33 PM EDT

Classic cherry pie by Sous Chef Robert Dalliah and Chef Vickie Reh.

Ingredients/Items:

For the dough:

1/2 lb. cold unsalted butter

2 cups all purpose flour

1/8 cup sugar

1-1/2 tsp salt

1/2 cup cold water (scant)

For the filling:

1-3/4 quarts of pitted sour cherries

1 cup sugar

1/3 cup flour

1/3 cup cornstarch

Juice of 1 lemon

1 tsp salt

For the crumble topping:

1 lb brown sugar

4 cups uncooked rolled oats

1 tbsp salt

l lb. unsalted butter

1/2 cup all purpose flour

One cookie sheet

Directions:

For the crumble topping:

Put all of the ingredients into the mixer and mix lightly leaving large lumps of butter intact. Set aside.

For the dough:

Mix in mixer until lumpy. Add cold water slowly. You may not need to use all of the water. The dough should just start to come together. Turn out on a floured surface. Knead gently to form a mound. Form it into a rectangle. Fold in three to form a smaller rectangle, roll out to almost the original size and fold again. Repeat three times. Wrap in parchment paper and refrigerate for at least an hour.

After an hour or more, remove from the refrigerator. It is important to keep the dough as cold as possible while working with it so you should have everything set up ahead of time. Divide the dough in half and roll it out into a large circle. Pile the cherries in the middle and loosely fold the dough up over the cherries. The cherries should be covered except for an opening about 4 inches in diameter. Cover the opening with the crumble topping. You will have extra crumble topping.

Bake in a 350 degree oven between 45 minutes to an hour. Your pie is done when the juices start to bubble out of the side of the pie.