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Cherry and Ganache Tart
in a Spiced Nut Crust

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It may not be true, but do I dare take the chance?"
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Cherry and Ganache Tart
in a Spiced Nut Crust
Summer Fruits: A Country Garden Cookbook
Recipes and text © 1995 Edon Waycott,
© 1995 Collins Publishers San Francisco

“This cinnamon-scented cookielike crust is spread with rich chocolate
and balanced with sparkling fresh fruit. Instead of the cherries, try
thinly sliced apricots or nectarines or a combination of fruits.”

Spiced Nut Crust:
3/4 cup walnuts
3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/3 cup firmly packed light brown sugar
4 tablespoons unsalted butter, cold
2 tablespoons ice water

6 ounces semisweet chocolate
1/2 cup heavy cream
1 pound pitted dark sweet whole cherries
(approximately 3 cups)
Melted currant or apple jelly, for glazing (optional)
Confectioners’ sugar, for dusting (optional)

Preheat the oven to 350 degrees F.
In a food processor fitted with the metal blade, grind the walnuts finely. Place on a baking sheet and toast in the oven for 10 minutes. Remove and let cool.
Return to the food processor and add the flour, salt, cinnamon, nutmeg and sugar and pulse to combine. Cut the butter into small pieces and process until the mixture resembles coarse meal. Add the ice water and pulse until the dough holds together when pressed between two fingers. Turn the dough out onto a piece of plastic wrap and press into a disk. Refrigerate it, wrapped in the plastic, for at least 1 hour or overnight. (At this point the dough can be tightly wrapped in plastic and frozen for up to a week.)
Preheat the oven to 350 degrees F.
With floured fingers, press the dough evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Bake for 35 to 40 minutes, or until the edges are lightly browned. Remove to a rack.
In a small saucepan set over low heat, melt the chocolate with the cream. Stir until well combined and remove from the heat to cool slightly. Pour into the baked crust (the crust can be warm) and smooth the surface. At this point the chocolate can be cooled to room temperature, wrapped well and stored for one day at room temperature.
Otherwise, while the ganache is still soft, you can lightly press the cherries stem side down into the surface in concentric circles. Arrange the fruit on top just before serving. Glaze the cherries with melted jelly or dust with confectioners’ sugar, if desired. Serves 6.

Featured Archive Recipes:
Cherry and Peach Cobbler
Life is just a bowl of cherries!

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