Think of this sweetie as a giant Linzer tart cookie. Use any flavor of fruit preserves that you want, add a bit of fresh fruit if you like, and have fun making a little crisscross lattice top! It’s super-cinchy the only thing to remember is to use really high-quality preserves.
Ingredients
- 2½ cups all-purpose flour, plus more as needed
- ¾ cup sugar
- 2 teaspoons cinnamon
- 1 lemon zest
- ½ pound (2 sticks) unsalted butter, cold, cut into pea-size pieces
- 3 large egg yolks
- 1 (12-ounce) jar high-quality cherry preserves
- 1 cup fresh or frozen sour cherries, cut in half
- 1 large egg, beaten with 2 tablespoons water
How to Make It
- In a food processor, combine the flour, sugar, cinnamon, and lemon zest and pulse to combine. Add the butter and egg yolks. Pulse, pulse, pulse! Check the consistency of the dough by squeezing a handful. If the dough sticks together, it’s done; if not, add 1 to 2 tablespoons cold water and pulse again until it just holds together.
- Dump the dough out on a clean, lightly floured work surface. Using the heel of your hand, schmear the dough forward and then roll it back with your fingertips. Repeat this process 1 or 2 more times, dusting with flour if it sticks. Divide the dough into two pieces in a one-third/two-thirds split. Form the larger piece of dough into a disk and the smaller piece into a rectangle. Wrap them both in plastic and refrigerate for at least 1 hour.
- Take the dough out of the fridge 20 to 30 minutes before you’re ready to use it and let it come to room temperature.
- Preheat the oven to 375°F.
- On a lightly floured work surface, use a rolling pin to roll the larger piece of dough into a circle about ¼ inch thick. Lay the dough in a 9-inch tart pan, pressing the dough gently into the pan. Tear off a little piece of dough from the edge and roll it into a “dough ball.” Dip the ball in flour and use it to push the dough into the sides of the pan. Trim the edge of the dough by rolling the pin over the top of the tart pan to create a clean edge; remove the excess dough.
- Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight. Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for about 15 minutes. Remove the beans and foil and bake for another 2 to 3 minutes, or until golden and crisp. Remove from the oven and let cool.
- Spread the fruit preserves in an even layer on the bottom of the cooled tart shell and sprinkle the cherry halves in an even layer on top of the preserves.
- On a lightly floured surface, roll the remaining third of the dough into a 10-inch rectangle. Using a fluted pastry roller or a pizza cutter, cut the dough into 1-inch-wide strips. Lay the dough strips diagonally across the fruit preserves to create a crisscross pattern. Brush the bottom ends of each strip with a little egg wash and press the strips into the sides of the crust to secure them.
- Brush the top of the pastry lattice with the egg wash.
- Place the tart back on the baking sheet and bake for 10 to 12 minutes, or until the top is golden and crisp. Remove from the oven and let cool completely before serving.
