Lately I’ve been eating a lot of cherries. And I do mean A LOT of cherries. Some time ago I injured my leg and, as any good runner knows, cherries – especially tart cherries – are one of the best foods to eat for relieving muscle pain. They are anti-inflammatory, help speed up muscle recovery, and are chock full of powerful antioxidants.
Because my injury has prevented me from driving (the down side of injuring my right leg), my husband has been doing the grocery shopping. One afternoon I made a last-minute request for cherries, and we’ve been well stocked ever since. I’ve had cherries in my yogurt, cherries on my salad, and oats topped with cherries for breakfast. The other day my son got a stomachache from eating too many cherries. Poor guy, he was eating them by the handful and I didn’t notice until it was too late.
If you don’t have a cherry pitter, here’s a neat trick: use a piping tip. That’s right – the kind you use for frosting. Works like a charm! You can just poke the pit right out and it’s that simple. Be sure to wear some rubber gloves. I learned that lesson the hard way, and days later my hands still have cherry stains on them!
Today I’m sharing another recipe with you from The Best of Relish Cookbook. With Father’s Day just around the corner, this cherry tart is a terrific dessert. It would also be ideal for Flag Day (tomorrow) or the Fourth of July. My favorite part? The crust! The grated orange rind packs huge flavor.
Fresh Cherry Tart
The Best of Relish Cookbook
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup butter, chilled and cut into small pieces
2 teaspoons grated orange rind
1 to 2 teaspoons ice water
4 cups pitted cherries
2/3 cup granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoon powdered sugar
To prepare pastry, place first 3 ingredients in a food processor; pulse 2 times or until combined. Add butter and orange rind; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined.
Press mixture gently into a 4-inch disk on plastic wrap; cover. Chill 15 minutes. Roll dough on a lightly floured surface into a 15-inch circle. Place in a 10-inch tart pan with removable bottom, letting pastry hang over edge. Press dough against sides of pan.
Preheat oven to 375 degrees.
To prepare filling, combine cherries, granulated sugar, and cornstarch. Spoon mixture into prepared tart pan; fold edges of dough over filling.
Bake 40 minutes or until filling is bubbly and crust is browned. Cool on wire rack. Sift powdered sugar over pastry before serving.
Per serving: Calories 270; fat 11g; cholesterol 30; protein 3g; carbs 42g; fiber 2g; sodium 75mg.
Monday just happens to be National Cherry Tart Day. So go eat some cherries. I know I will! Hopefully it won’t be too long before I’m out there pounding the pavement again.
For all the dads, thanks for being awesome. Happy Father’s Day!
Until next time,
Beat the heat with this smoothie recipe. It’s the perfect summertime drink!