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1
Preheat oven to 350F.
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2
Roll out tart crust dough on lightly floured work surface to 13x10-inch rectangle.
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3
Transfer to 11x8-inch rectangular tart pan with removable bottom, pressing dough firmly into place.
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4
Fold overhang in and press, forming double-thick sides.
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5
Freeze crust 15 minutes.
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6
Line crust with foil.
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7
Fill with dried beans or pie weights.
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8
Bake until sides are set, about 15 minutes.
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9
Remove foil and beans.
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10
Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 15 minutes.
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11
Transfer pan to rack and cool crust.
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12
Combine preserves and 2 tablespoons water in heavy saucepan.
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13
Stir over low heat until preserves melt.
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14
Strain in medium bowl, pressing firmly on solids to extract liquid.
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15
Discard any solids in strainer.
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16
Combine cream, butter and 1/4 cup preserve mixture in heavy medium saucepan.
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17
Stir over low heat until butter melts.
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18
Add chocolate and stir until chocolate melts and mixture is smooth.
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19
Remove form heat.
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20
Cool 15 minutes.
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21
Spread chocolate mixture evenly into crust, Refrigerate until almost set, about 20 minutes.
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22
Arrange cherries decoratively over chocolate, pressing slightly to adhere.
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23
Rewarm remaining preserve mixture over low heat.
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24
Brush generously over cherries.
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25
Chill until chocolate sets, about 1 hour.
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26
(Can be made 1 day ahead.
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27
Keep chilled.)
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28
Mix flour, powdered sugar and salt in processor.
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29
Add butter; process until mixture resembles coarse meal.
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30
Mix egg yolks and water in small bowl.
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31
Add to flour mixture and process until moist clumps form.
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32
Gather dough into ball; flatten into disk for round tart or into square for rectangular tart.
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33
Wrap in plastic and refrigerate 1 hour.
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34
(Can be prepared 3 days ahead.
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35
Keep refrigerated.
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36
Let dough soften briefly at room temperature before rolling out.)
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37
Garnish tart with mint and serve.
