Rainier Cherry Tart

Ingredients:

For crust – adapted from Chocolate & Zucchini

• About 2 cups whole wheat pastry flour
• a pinch of salt
• 2 tbsp sugar
• 1/3 cup almond oil
• 1/4 cup icy cold water

For filling

• 2 cups of pitted, halved Rainier cherries
• 3 egg whites
• 2 tbsp agave nectar or honey
• 1/2 cup pureed cherries
• 1/2 cup ground almonds
• 1/2 lemon, juiced and zested
• 1/2 tbsp vanilla extract

Directions:

1. Combine flour, salt and sugar in a medium non reactive bowl.
2. Add oil and blend it into flour using a fork.
3. Gradually add icy cold water and blend it into flour with a fork until fully absorbed.
4. Knead the dough very lightly until it comes together into a ball.
5. Allow dough to rest for 15 minutes.
6. Turn dough onto a lightly floured work surface. Sprinkle a little flour on the dough and rolling pin.
7. Roll the dough out to fit your tart pan. Do this quick to avoid overworking the dough.
8. Using the rolling pin, pick up the rolled dough and gently lay it onto the tart pan.
9. Trim excess dough, prick small holes with a fork and place tart pan in the fridge to rest for 30 minutes.
10. Preheat oven to 350F.
11. Cover crust with a parchment paper and add dry beans to blind bake the crust for 10 minutes. Remove from the oven and garnish crust with 2 cups of halved cherries.
12. In a bowl, beat egg whites, agave nectar, pureed cherries, ground almonds, lemon juice, zest and vanilla extract. Pour batter over the tart and bake for 30-35 minutes or until crust is golden and filling sets.
13. Remove from oven and let cool completely before slicing to serve.