Bing Cherry Tarts and Pistachio Crumb Topping
I have my first batch of Bing cherry preserves made and the second batch in the refrigerator marinating until morning with jalapenos and cider vinegar. Now I am going to make some pies. I decided instead of a couple of larger sized pies to make some four and six-inch tarts instead. This way I can do each top differently and I wanted to try a new crumb topping recipe that uses Pistachios.
Making tarts is one of my favorite things to bake. I think I have done almost every kind of tart from puddings, custards, nuts, veggies, cheese, eggs, fruit and the list can go on.
These will all be Bing cherry tarts, using the same recipe as for tart cherry filling. I have decided to use a pastry dough that uses powdered sugar in it, think it will be a good pair with the cherries tarts. I want to make a couple with a new crumb toppings recipe that uses my favorite nut the pistachio.
Bing Cherry Tarts ~ the Pastry Dough
- 3 ½ Cups All Purpose Flour, plus extra for dusting
- 1 Cup Icing Sugar, sifted
- 1 cup plus 2 Tablespoons good-quality cold Butter cut into small cubes
- 1 Lemon, Zested
- 2 large Eggs, beaten
- Splash Milk
- All Purpose Flour for dusting
- Sugar for top of pre-baked tart
Sift the flour, powder sugar into a bowl. Pour into your food processor. Add the cubes of butter a few at a time pulse a few times and then add more cubes of butter until you have all the butter added. The mixture should be crumbly, pea size. You can at this point add different flavors to the mix if you are so inclined; I am adding only the zest of lemon at this point. I mix the eggs, milk and vanilla beans and then add to the processor. Gently work the mixture together until you have a ball of dough, you do not want to overwork.
Flour your counter lightly and place dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least an hour.
When ready to use, I cut mind up into pieces about 2 inch balls for the tart pans. Put flour on counter and flour the top of the small disk of dough; roll out until about 1/8 inch thick. Place in tart pan and fit the dough, take the rolling-pin and roll over top of tart pan with dough over hang to cut off, save the extra dough that you have rolled away for making dough pieces to cover the top of the cherry filling.
Bing Cherry Filling
- Five cups of Bing Cherries
- 3 Tablespoons of Quick-Cooking Tapioca
- 2 Tablespoons Cornstarch
- 1 ¼ cups sugar
- 1/8 Teaspoon Salt
- 1 Vanilla Bean or 1 ½ Teaspoons Pure Vanilla Extract
- While Milk for brushing
Preheat oven to 400˚ with rack in middle and put a large baking sheet on rack.
Finely grate the tapioca in grinder.
Split vanilla bean in half and scrape seeds out into the mixing bowl. If you are going to add vanilla extract instead, add it to the fruit. Whisk the ground tapioca with the vanilla beans, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well. Let stand for about 20 minutes.
Stir the cherries and then fill the tart pans that are lined with the pastry to the top. Now you will line the top with pastry, I used cutters-cookie press: leaves stars and such and placed them all over the top of the tart cherry filling. I too made the Pistachio Crumb Topping to put on several of the tarts.
- ½ Cup All Purpose Flour
- 2/3 Cups Whole Oats, ground to a flour in a food processor (yielding about ½ cup oat flour)
- ½ Cup Sugar
- ½ Teaspoon Cinnamon
- ½ Teaspoon Kosher Salt
- ¾ Cup Shelled Unsalted Whole Pistachios, coarsely ground in a food processor or chopped medium fine by hand
- 6 Tablespoon of Unsalted Butter, melted and cooled
In a medium bowl, combine the all-purpose flour, oat flour, sugar, cinnamon, salt and pistachios.
Stir in the melted butter and mix gently to combine.
Cover the top of the cherry pie filling.
Place the tarts on the hot cooking sheets and set it on the middle rack. Bake for 10 minutes. Meanwhile in a bowl beat egg in a bowl, pull pies on sheet in oven out and brush egg on tart crusts, not the Pistachio Crumble. Sprinkle a little sugar on the tops of those with the pastry. Return tarts to oven and lower heat to 350˚; bake for another 30 minutes and keep a good watch on them, when the crusts are golden brown and the fruit is bubbling and thickened they are done. Remove from oven. Allow to cool at least one hour before serving.
When they were still a little hot I have to say, I had a quarter slice with one little mini scoop of vanilla bean ice cream. All I can say is WOW….