Sweet Cherry Custard Tart

Crust:

1 cup all-purpose flour

½ cup butter, softened

1 egg yolk

1 tbsp granulated sugar

Pinch salt

Filling:

2 cups pitted sweet cherries

2 eggs, beaten

½ cup whipping cream

¼ cup all-purpose flour

¼ cup granulated sugar

1 tbsp grated lemon rind

1 tbsp vanilla

pinch salt

Set out 9-inch (23 cm) tart pan with removable bottom and rimmed baking sheet.

Place flour in bowl; make well in centre. Add butter, egg yolk, sugar and salt; mix with fork until egg mixture is smooth. Gradually stir in flour to make dough that holds together. Press into disc; wrap and refrigerate for 1 hour. Between waxed paper, roll out pastry into 11-inch (28 cm) circle. Peel off top paper; invert pastry and fit into pan. Trim to leave 1-inch overhang; fold inside and press pastry together.

Filling: Spread cherries over pastry. Whisk together eggs, cream, flour, sugar, lemon rind, vanilla and salt; pour over cherries. Bake on baking sheet in bottom third of 375ºF (190ºC) oven until golden and tip of knife inserted into custard comes out clean, about 45 minutes. Let cool on rack. (Make Ahead: Set aside at room temperature for up to 1 hour.) Makes 12 servings.

Source: The Complete Canadian Living Baking Book, 2008