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1
Roll out and chill dough On a lightly floured surface, roll out dough into a 1/8-inch-thick rectangle (about 7 by 17 inches).
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2
Transfer to a 4 by 14-inch fluted rectangular tart pan with a removable bottom, gently fitting dough into bottom and up sides.
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3
Trim dough flush with pan by rolling across top with a rolling pin.
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4
Prick bottom of dough all over with a fork (this is called docking, which keeps the dough from puffing during baking).
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5
Refrigerate until cold, about 1 hour.
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6
Blind bake Heat oven to 375F.
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7
Line chilled tart dough with parchment paper and fill to top with pie weights or dried beans.
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8
Bake until just starting to color around the edges, 20 to 25 minutes.
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9
Carefully remove parchment and weights.
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10
Return to oven, and bake until center is golden and dry, 12 to 15 minutes more (cover edges with foil if darkening too quickly).
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11
Transfer to a wire rack to cool completely.
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12
Carefully remove tart shell from pan and place on a baking sheet.
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13
Make panna cotta filling Sprinkle gelatin over the cold water in a small bowl.
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14
Let stand until softened (and all water absorbed), about 5 minutes.
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15
(This makes it easier for the gelatin to dissolve in the hot cream.)
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16
Place yogurt in a medium bowl and whisk to soften and remove any lumps.
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17
Combine cream, sugar, salt, and vanilla seeds and pod in a small saucepan.
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18
Bring to just under a boil, then reduce heat to low.
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19
Remove vanilla pod and discard.
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20
Whisk softened gelatin into cream mixture, whisking over low heat until completely dissolved.
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21
Pour through a fine sieve (to remove any undissolved gelatin) into yogurt, then whisk to combine.
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22
Pour panna cotta into cooled tart shell and refrigerate until firm, at least 2 hours (or up to overnight, covered).
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23
Macerate fruit About 30 minutes before you are ready to serve tart, combine cherries, sugar, lime juice, and salt.
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24
Stir well, then let stand at room temperature until some of the juices are drawn out of the cherries and the sugar is completely dissolved, about 30 minutes.
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25
Serve Place the fruit mixture in a bowl and serve alongside sliced tart, or spoon it down the center.
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26
Many recipes call for tart shells or pie crusts to be blind baked before they are filled.
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27
This step ensures the crust will hold its shape and not become soggy, especially important with unbaked fillings such as the panna cotta here.
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28
To do this, fit rolled-out dough into pan, prick all over with a fork, line with parchment paper, and weigh with dried beans (or pie weights).
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29
Chill thoroughly before baking, either partially or completelypartially for custards and other fillings that will be baked in the crust, completely for unbaked fillings.
