Port and Black Pepper Macerated Cherry Tart with Toasted Hazelnut and Double Cream

Makes 12 servings.

Ingredients:

                       Dough:

  • 5 c. all purpose flour
  • 1 c. almond flour
  • 1 lb. Butter
  • Pinch of salt
  • 1 c. sugar
  • 4 each egg yolks
  • 1/2 c. Heavy Cream

           Cherries:
  • 2 lbs. pitted cherries
  • 6 oz. sugar
  • 6 tbsp. lemon juice
  • 2 each cloves, smashed
  • 1/4 c. honey
  • 2 tsp. orange zest
  • 1 each vanilla bean, scraped
  • 16 oz. Port Wine
  • 1 c. water

                 Pie:
  • 2 each egg whites
  • 1 lb. Mascarpone Cheese
  • 1 1/2 c. hazelnuts, skinless
  • 1 c. colored decorating sugar
  • 1 c. melted Butter
  • 1/2 c. powdered sugar, for dusting

Instructions:

To Prepare Dough:

Combine the first 5 ingredients in a food processor. Pulse the machine until the dough forms a coarse meal. Add the egg yolk and Cream. Pulse again until dough forms a ball. Remove dough from bowl. Transfer to a board lined with flour. Knead dough gently, incorporating more flour if dough is too wet. Roll into 4 discs, approximately 10” in diameter. Wrap each in plastic SEPARATELY, then refrigerate.

For the Cherries:

Bring all ingredients except the pitted cherries to a boil. Simmer until the liquid begins to take on the consistency of a thin syrup. Cool and pour over the pitted cherries. Macerate cherries a minimum of 24 hours and up to 3 days. Just before using the cherries, remove the liquid and reduce it to a syrupy sauce consistency.

For Each Pie:

Roll two doughs into 1/4 " thick 10- 12" rounds. Place on a parchment-lined sheet pan treated with baking non-stick spray and a dust of cornmeal. Blind bake them just before setting at 350°F. Cool. Toast the hazelnuts. Barely chop the toasted hazelnuts. They should remain pieces the size of halves.

Prepare a 10” deep dish pie pan with non-stick oven spray and a dust of flour and cornmeal. Shake pan to remove excess flour and cornmeal. Cut a round of parchment to cover the flat part of the pie pan. Spray with non-stick spray and dust with flour.

Place one of the doughs on the 10” pie pan. Brush the bottom dough with egg whites and allow to cool in refrigerator for 10 minutes. Place the cherries near the center on the dough. Dot with Mascarpone cheese. Sprinkle on the toasted hazelnuts. Drizzle enough of the reduced maceration liquid on the mixture to make it juicy, about 1/4 cup.

Brush the bottom dough with egg wash in a circle around the edge. Place the second dough on top. Crimp the edges with your fingers. Brush the top dough with melted butter. Sprinkle top dough with decorating sugar. Repeat for the second tart. Make 4 oblong scores on the domes of the top dough. Refrigerate for 15 minutes.

Final Preparation:

Bake at 375°F until golden brown and the filling is hot and bubbling. Allow to cool for 30 minutes. Cut each pie into six wedges. Dust with powdered sugar and drizzle with remaining sauce.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.