Cherry Tart

Name: Cherry Tart
Ingredients: 1 unbaked 9-inch pie shell; 1 (8 oz.) jar red maraschino cherries; 1/3 c. apricot preserves; 1 tsp. grated lemon peel; 2 Tbsp. lemon juice; 4 eggs, separated; 1/8 tsp. salt; 3/4 c. sugar; 1/3 c. flour; 1 c. toasted filberts, chopped; 1/2 c. heavy whipped cream

11 ingredients

12 steps

Ingredients

1 unbaked 9-inch pie shell
1 (8 oz.) jar red maraschino cherries
1/3 c. apricot preserves
1 tsp. grated lemon peel
2 Tbsp. lemon juice
4 eggs, separated
1/8 tsp. salt
3/4 c. sugar
1/3 c. flour
1 c. toasted filberts, chopped
1/2 c. heavy whipped cream

Directions

1

Bake pie shell at 400° for 10 minutes.
2

Cool slightly.
3

Drain cherries and slice, reserving 6 for garnish.
4

Mix sliced cherries with the preserves, lemon peel and juice.
5

Spread over bottom of pie shell.
6

Beat the egg whites with salt until stiff but not dry. Combine the egg yolks and sugar and beat until thick and lemon colored.
7

Stir in flour and filberts.
8

Fold in egg whites.
9

Pour into pie shell.
10

Bake at 350° for 45 minutes.
11

Cool.
12

Serve with whipped cream and reserved cherries.