Rustic Three-Cherry Tart

By Martha Stewart  Updated on May 16, 2017

Servings: 12

Ingredients

• 10 ounces Bing cherries, pitted and halved
• 10 ounces golden cherries, pitted and halved
• 12 ounces sour cherries, pitted
• ½ cup granulated sugar
• 1 ½ tablespoons cornstarch
• Pinch of salt
• 1 large egg
• 1 tablespoon heavy cream
• All-purpose flour, for work surface
• Pate Brisee for Three-Cherry Tart
• Fine sanding sugar, for sprinkling

Directions

• Preheat oven to 400 degrees. Toss cherries, granulated sugar, cornstarch, and salt in a bowl; set aside. Whisk egg and cream in a small bowl; set egg wash aside.
• Turn out dough onto a lightly floured work surface. Roll into a 16-inch round, about 1/8 inch thick. Transfer to a large baking sheet lined with parchment paper. Spread cherry mixture over dough, leaving a 2-inch border around edge. Fold dough over edges of filling. Brush dough with egg wash; sprinkle with sanding sugar. Refrigerate 15 minutes.
• Bake tart until edges are dark golden brown and cherries are bubbling and cooked through, about 1 hour. Let cool on sheet on a wire rack 15 minutes. Transfer tart to rack to cool completely.

Cook’s Notes

If you can’t find fresh cherries, substitute thawed frozen ones.

Originally appeared: Martha Stewart Living, August 2006