Cherry Tart

Ingredients

For the Pate Sucree Extra

• 1 1⁄4 cups all-purpose flour
• ⅙ cup sugar
• 1 pinch of salt
• ½ cup (1 stick) unsalted butter, cut into pieces
• ⅛ cup ice water
• 1 large egg yolks, lightly beaten

For the Filling:

• All-purpose flour, for work surface
• ½ cup sugar
• 1⁄4 cup cornstarch
• Pinch of coarse salt
• 2 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 5 teaspoons cherry liqueur, such as kirsch
• ½ cup cold heavy cream, whipped
• 3 ½ cups fresh Bing cherries, halved and pitted
• 1⁄4 cup strained cherry preserves

Instructions

1. 1
   For the Pate Sucree Extra: Combine flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter and process just until mixture resembles a coarse meal, about 10 seconds.
2. 2
   With machine running, add 1/8 cup ice water in a slow, steady stream through feed tube. Drizzle in egg yolk and process just until dough holds together without being wet or sticky, about 30 seconds. Test dough by squeezing a small amount together. If it is crumbly, add a bit more ice water.
3. 3
   Turn out dough onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit in a 9-inch fluted tart pan with a removable bottom. Freeze until firm, about 15 minutes.
4. 4
   Preheat oven to 375 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake for about 20 minutes. Remove parchment and weights. Bake until golden brown, 10 to 12 minutes more. Transfer to a wire rack and let cool completely.
5. 5
   For the Filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
6. 6
   Strain pastry cream through a fine-mesh sieve into a bowl and immediately whisk in 4 teaspoons cherry liqueur. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
7. 7
   Fold whipped cream into chilled pastry cream and transfer to cooled tart shell. Working from the outside in, shingle cherries in concentric circles to cover completely.
8. 8
   Heat preserves in a small saucepan over medium heat until warm. Add remaining teaspoon kirsch and stir to combine. Brush mixture over cherries. Refrigerate until ready to serve.
9. 9
   Divide dough in half. Pat into discs and wrap in plastic. Chill for at least 1 hour.