On Sat, 02 Jul 2005 10:19:36 -0400, Margaret Suran wrote:

> > Fresh Sweet Cherry Recipes
> > http://homecooking.about.com/library...e/blfruit1.htm

<drooling>

CHOCOLATE-CHERRY TRUFFLE TART


This indulgence is simple to do and can be prepared a day ahead.

Filling
1 cup cherry preserves (about one 12-ounce jar)
2 tablespoons water

1/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
4 ounces bittersweet (not unsweetened) or semisweet chocolate,
finely chopped

1 1/4 pounds fresh Bing cherries, pitted, halved
Fresh mint sprigs

Crust
(Makes one 9-inch crust)
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
1 tablespoon cold water
For Filling:
Preheat oven to 350°F. Roll out tart crust dough on lightly floured
work surface to 13x10-inch rectangle. Transfer to 11x8-inch
rectangular tart pan with removable bottom, pressing dough firmly into
place. Fold overhang in and press, forming double-thick sides. Freeze
crust 15 minutes.

Line crust with foil. Fill with dried beans or pie weights. Bake until
sides are set, about 15 minutes. Remove foil and beans. Bake until
crust is golden brown and baked through, piercing with fork if crust
bubbles, about 15 minutes. Transfer pan to rack and cool crust.

Combine preserves and 2 tablespoons water in heavy saucepan. Stir over
low heat until preserves melt. Strain in medium bowl, pressing firmly
on solids to extract liquid. Discard any solids in strainer.

Combine cream, butter and 1/4 cup preserve mixture in heavy medium
saucepan. Stir over low heat until butter melts. Add chocolate and
stir until chocolate melts and mixture is smooth. Remove from heat.
Cool 15 minutes.

Spread chocolate mixture evenly into crust, Refrigerate until almost
set, about 20 minutes.

Arrange cherries decoratively over chocolate, pressing slightly to
adhere. Rewarm remaining preserve mixture over low heat. Brush
generously over cherries. Chill until chocolate sets, about 1 hour.
(Can be made 1 day ahead. Keep chilled.)

For Crust:
Mix flour, powdered sugar and salt in processor. Add butter; process
until mixture resembles coarse meal. Mix egg yolks and water in small
bowl. Add to flour mixture and process until moist clumps form.

Gather dough into ball; flatten into disk for round tart or into
square for rectangular tart. Wrap in plastic and refrigerate 1 hour.
(Can be prepared 3 days ahead. Keep refrigerated. Let dough soften
briefly at room temperature before rolling out.)

Garnish tart with mint and serve.

Serves 8.
Bon Appétit
July 1996