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Chocolate-Cherry Tart

Name: Chocolate-Cherry Tart
Ingredients: 1/2 cup water; 1/2 cup sugar; 1 cup (packed) dried Bing (sweet) cherries; 1/3 cup kirsch (clear cherry brandy); 1 cup (2 sticks) unsalted butter, room temperature; 1/2 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all purpose flour; 5 tablespoons unsweetened cocoa powder; 1/2 teaspoon salt; 3 large eggs; 1/3 cup dark corn syrup; 1/4 cup (1/2 stick) unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 teaspoon (scant) salt; 1/2 cup sugar; 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; Powdered sugar; Unsweetened cocoa powder

A small grocery run gets this on the table.

Ingredients

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directions

1.
Stir 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup comes to boil. Add cherries. Remove mixture from heat; cool 30 minutes. Mix in kirsch. Cover and refrigerate 1 day.
2.
Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Beat in egg and vanilla. Sift flour, cocoa, and salt over; beat to blend. Using moistened fingertips, press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Cover and chill at least 1 hour and up to 1 day.
3.
Preheat oven to 350°F. Drain cherries, reserving cherry syrup. Sprinkle cherries in crust. Combine eggs, corn syrup, butter, vanilla, and salt in large bowl. Add sugar and 1/4 cup cherry syrup; beat to blend. Mix in chocolate. Pour filling into crust.
4.
Bake tart until set in center, about 1 hour. Cool on rack 30 minutes. (Can be made 1 day ahead. Cover; store at room temperature.) Release tart from pan. Dust with powdered sugar and cocoa. Serve warm or at room temperature.

Recipes sourced from Epicurious.com.

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