Sour Cherry season is short and this hard-to-come-by fruit deserves our special attention when it’s in season. This Sour Cherry and Apricot Tart showcases two of my seasonal favorites in one sweet and sour dessert.
- all-purpose flour (as needed for rolling)
- 1 batch pasta frolla (see recipe)
- 1 pound sour cherries (pitted)
- 1 pound ripe apricots (pitted and chopped into 3/4‑inch chunks)
- ⅓ cup granulated sugar
- 1 tablespoon corn starch
- ½ teaspoon kosher salt
Place a 9 or 10 x 1‑inch tart pan with a removable bottom on a parchment-lined baking sheet.
On a lightly floured surface using a lightly floured rolling pin, roll the larger of the pasta frolla discs into a 12-inch round, a generous 1/8‑inch thick. Carefully fold dough in half, and slide it onto the rolling pin. Transfer to the tart pan and unfold the dough, easing it gently into pan. Do not stretch the dough and allow the excess to drape over the edge. Transfer the pastry-lined tart pan still on its baking sheet to the refrigerator and chill until firm, about 20 minutes.
Line a cutting board that will fit on the shelf of your refrigerator with a piece of parchment. Lightly flour it. Using a lightly floured rolling pin roll the second pasta frolla disc to about an 11-inch round, a generous 1/8‑inch thick. Use a straight edge and a paring knife to cut the dough into at least sixteen 2‑inch squares. Move the entire cutting board to the refrigerator for at least 10 minutes.
Meanwhile, place the oven rack in the center position and preheat oven to 350 degrees F. Remove the pastry-lined tart pan and the pasta frolla squares from the refrigerator.
In a large bowl combine the pitted sour cherries, chopped apricot, sugar, cornstarch, and salt. Gently fold the mixture together until the sugar is distributed and the cornstarch is no longer white and clumpy. Scrape the mixture into the pastry-lined tart pan, pressing the fruit gently to fill the gaps, then place the pasta frolla squares over the fruit mixture in a random, patchwork pattern overhanging the edges as needed. Gently press the dough squares into place at the edge of the pan, then run your roller at an angle over the edge of the pan, trimming it flush with the top all the way around. Refrigerate uncovered for 20 minutes.
When ready to bake place the tart on its baking sheet to catch any juices that bubble over in the heated oven. Bake until crust is golden brown and the juices are bubbling; about 50 to 55 minutes. Transfer to a rack to cool before serving.