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1
Lightly grease a 11' inch round removable bottom tart pan.
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2
Place cherries in a large ziplock bag and toss with bourbon. Place in
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3
refrigerator until ready to use.
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4
To make tart, add flour and stir in salt and cocoa. Add cold cubed butter and
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5
with your fingers, mix and crumble butter until flour looks like very coarse oatmeal.
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6
Mix in sugar and eggs. Work the dough for 2-3 minutes until well incorporated smooth and soft.
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7
Flour a smooth surface and place the pastry dough. Roll pastry with rolling
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pin to about 3/16 inch thick. Line tart pan with pastry dough, trim off any
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9
extra and use to make a few small tarts if you like. Prick bottom of pastry a
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10
few times with fork. Place pan in refrigerator for at least an hour.
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11
Preheat oven to 375 F.
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12
To make filling, add brown sugar and flour in zip lock back and gently shake
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to mix well. Pour cherry mixture into pastry tart and spread evenly. Gently
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14
mix in chocolate with cherry mixture.
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15
Bake at 375 F for 20 mins then reduce heat to 350 F and bake for an
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16
additional 15 mins.
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Remove from oven and let cool. Enjoy with French vanilla ice cream or creme fraiche with lemon zest.
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18
SERVINGS 8-10| PREP & COOK TIME approx. 1.5 hours
