Bonne Maman Cherry Preserves Tart
You can do this.
You've done it before...Why all the fuss?
A third attempt in a years time (make note in cookbook that this is a pat-in-pan, not a roll-with-pin dough).
"I made a cherry tart. Did you see?" I asked.
"I peeked." He said
"I hope it tastes good." I said.
Worked with hands until incorporated and crumbly.
Make a well in the center...
Swirled around until incorporated.
Well, whaddya know?!
A disk of dough was created and wrapped in cling film, chilled for 30 minutes.
Pat in pan.
Fill with preserves (one full jar minus two pieces of toast worth).
"It's sweet and tart. It's good." He said.
I lifted my piece to examine the crust.
"The crust is perfectly baked." I said.
I took a bite.
"Wow, this is sweet (tooth achingly sweet)!" I said wincing.
Friday through Tuesday. A nine inch, ten slice, Bonne Maman Cherry Preserves Tart.
"It held up well." I said.