Cherry Lemon Tart

---

Ingredients 

For the Pie Crust:

220g Flour

100g Unsalted Butter

15g Almond Meal

55g Whole Egg

2g Salt

50g Powdered Sugar

for the Lemon Filling :

15g Lemon Zest

170g Unsalted Butter

125ML Lemon Juice

3g Vanilla paste

150g Sugar

3 Egg Yolk & 3 Whole Eggs

Cherry Compote:

150g Cherries

80g Sugar

30ML Water

20ML Lemon Juice

INSTRUCTIONS

Add your Dry Ingredients into a large mixing bowl or Food Processor, Mix until well combined. Now add in your butter and mix until you achieve a sand texture, now add your room temperature egg before kneading and chilling for 30 minutes. Once you are ready to bake roll out the dough and place them into your pie molds, score the bottom this helps them not rise during baking, add a cut out piece of parchment and weight down with rice or baking beans. Cook at 375 for 10-12  minutes remove from oven apply an egg wash and place back into the oven for an additional 5 minutes or until you achieve a golden brown color. 

Now let’s move onto our Lemon filling, Place ALL ingredients into a saucepan continuously whisking on medium heat for about 5-10 minutes. If you stop you or take your eye off of it you will be left with scrambled eggs and we don’t want that. Once your mixture has thickened pour into your pre-baked tart tin and bake at 375 for 5 minutes. Allow the tart to cool completely before chilling covered.

Now the main ingredient Is our beautiful fresh hand picked cherries that we are going to turn into a compote, add all your ingredients into a sauce pan and bring to a simmer. You want to reduce this for as long as possible the sugar and natural sugars will create this beautiful jam like texture. Once you achieve this remove from heat and store apply to tart once fully chilled. Enjoy !