Superfresh Cherries: Summer Tart Recipe

Happy Wednesday pretty friends! Today I’m teaming up with one of my favorite orchards to share a very special recipe. For the two past years I have been working with Superfresh Growers® to come up with delicious apple recipes featuring their Autumn Glory Apples. Now we are teaming up to share with you some exciting news-the return of their Superfresh Cherries™, the biggest cherries on the tree! But really, their Superfresh Cherries are so large, they do require two-bites! The 2018 line-up has expanded to include organic options as well, in both Dark Sweet and Rainier cherries.

Exclusively grown and shipped by Superfresh Growers, these jumbo NW cherries are extraordinary. Like their apples, the cherries are crisp and perfectly sweet. They are the ideal summer snack because of their size and taste. My son could not get enough of this little tart we made together! Also, since they aren’t deep red, they don’t stain!

Next week I will be visiting the Superfresh Growers cherry orchards in Washington! I am beyond excited to be touring and learning more about their produce. Make sure you follow along via Instagram! I hope you enjoy this tart as much as my little family did!

Crust {serves 8}

• 1 cup flour
• ¹⁄4 cup extra fine sugar
• 1 pinch salt
• 1/2 cup butter, cut into pieces
• 1 egg yolk, beaten
• tart pan, rectangle

1. In a food processor, pulse together the sugar and flour to mix.
2. Add the butter, and pulse a few times until clumps start to form.
3. Add the egg yolk and continue pulsing until well mixed. The dough will be sandy, resembling shortbread.
4. Collect and form the dough into a ball, cover, and refrigerate for 30 minutes.
5. Preheat your over to 350F and lightly flour your work surface.
6. When dough has cooled, roll it out to fit your tart pan. If it cracks, use a little water to “glue” the dough back together.
7. Press the dough into the pan, dock the dough with a fork, and bake for 15 minutes with pie weights.
8. After 15 minutes, take the crust out of the oven, remove the pie weights, and bake for another 10 minutes without weights.

Filling 

• 3/4 cup extra fine sugar
• 3 tbsp flour
• ³/4 cup buttermilk
• 1 egg + 1 egg white, beaten
• 1/4 cup melted butter
• ½ tbsp vanilla extract

1. Pre-heat oven to 325F.
2. In a large bowl, whisk together the flour and sugar.
3. As you whisk, add in buttermilk, eggs, melted butter, and vanilla extract.
4. Fill your crust with the custard, and bake for 35 minutes, or until the middle is set.
5. Allow the tart to cool for 30-40 minutes.

Cherry Topping 

• Enough cherries to cover your tart
• 1/2 tsp of vanilla extract
• Powdered sugar

1. Remove the pits and halve your cherries.
2. Combine the cherries with vanilla.
3. Allow the fruit to sit of a bit, then place on your tart before serving.

Bon appetit!

Xo,