Craig Claiborne

Cherry Tart

Preparation info

  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 cups (two 1-pound cans) pitted red sour cherries packed in water
  • 1 cup

Method

  1. Drain the cherries. Sprinkle them with ten tablespoons of the sugar and the brandy. Allow to stand for one hour, tossing occasionally.

  2. Sift the flour together with the cinnamon, remaining sugar and salt into a bowl. Cut in the butter with two knives or pastry