cherry tart tatin

tatin di ciliegie

6 to 8 servings

Crust:

• 2 tablespoons cold sparkling water
• 1 vanilla bean
• 1 cup unbleached all-purpose flour
• ½ cup, plus 1 tablespoon sugar
• Pinch salt
• 8 tablespoons cold unsalted butter, cut into pieces

Filling:

• ½ cup sugar
• 2 tablespoons unsalted butter, cut into pieces
• 1 pound sweet cherries, pitted
• 1½ tablespoons water
• Confectioners’ sugar

For the Crust: Place water in a small bowl. Slice vanilla bean lengthwise, scrape seeds into water and stir together to combine.

In a large bowl, whisk together flour, sugar and salt. Add butter and rub mixture between fingers until it resembles coarse meal. Make a well in center, add vanilla water and quickly mix together to form a dough. Knead dough 3 to 4 times, flatten into a disc, wrap in plastic, and chill for at least 1 hour.

For the Filling: Spread sugar evenly over the bottom of a heavy 9-inch ovenproof skillet with 2-inch sides. Sprinkle with butter and cover with cherries and water. Cook over medium heat until cherries begin to release juice, about 10 minutes. Reduce heat to low and cook, shaking pan back and forth occasionally, until cherries are tender and juices have reduced, about 20 minutes more. Remove from heat and let cool slightly. 

Center oven rack and heat oven to 375°.

On a lightly floured surface, roll dough to a 10-inch round. Place dough over cherries, tucking down and gently pushing cherries tightly together. Bake until crust is golden and juices have thickened, about 25 minutes. Cool tatin on rack for 10 minutes, then run a knife along edges and invert onto a large plate. Dust with confectioners’ sugar and serve.