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Cherry Custard Tart

fruits, pies

1 cup all-purpose flour
1/2 cup butter; softened
1 egg yolk
1 tablespoon granulated sugar
pinch salt
----Filling----
2 cups pitted sweet cherries
2 eggs; beaten
1/2 cup whipping cream
1/4 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon grated lemon rind
1 tablespoon vanilla
pinch salt

Place flour in bowl; make well in centre. Add butter, egg yolk, sugar and salt; mix with fork until egg mixture is smooth. Gradually stir in flour to make pastry. Flatten into disc; wrap and chill for 1 hour. Between waxed paper, roll out pastry to fit 9-inch tart pan. Peel off top paper; invert pastry into pan, tucking in any overhang. Filling: Spread cherries on pastry. Whisk eggs, cream, flour, sugar, rind, vanilla and salt; pour over cherries. Bake on baking sheet in bottom third of 375°F oven for 45 minutes or until golden. Cool on rack.

Contributor: Canadian Living Magazine, June, 2000

Yield: 2 servings

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