Macerate cherries a minimum of 24 hours and up to 3 days. Recipe created by Chef Jan Birnbaum.

Port and Black Pepper Macerated Cherry Tart

Cherries:
1 pound pitted cherries
1/4 cup granulated sugar
3 tablespoons lemon juice
1 clove, smashed
2 tablespoons honey
1 teaspoon orange zest
1/2 vanilla bean, scraped
1 cup Port Wine
1/2 cup water

 

Dough:
2 1/2 cups all purpose flour
1/2 cup almond flour
1 cup butter
Pinch of salt
1/2 cup granulated sugar
2 egg yolks
1/4 cup Heavy Cream

 

Tart:
1 egg white
8 ounces Wisconsin Mascarpone Cheese
3/4 cup hazelnuts, skinless
1/2 cup colored decorating sugar
1/2 cup melted butter
1/4 cup powdered sugar, for dusting

1. For Cherries: Bring all ingredients except the pitted cherries to a boil. Simmer until the liquid begins to take on the consistency of a thin syrup. Cool and pour over the pitted cherries. Macerate cherries a minimum of 24 hours and up to 3 days. Just before using the cherries, remove the liquid and reduce it to a syrupy sauce consistency.
2. For Dough: Combine the first 5 ingredients in a food processor. Pulse the machine until the dough forms a coarse meal. Add the egg yolks and cream. Pulse again until dough forms a ball. Remove dough from bowl. Transfer to a board lined with flour. Knead dough gently, incorporating more flour if dough is too wet. Roll into 2 discs, approximately 10-inches in diameter. Wrap each in plastic SEPARATELY, then refrigerate.
3. For Tart: Toast the hazelnuts. Barely chop the toasted hazelnuts. They should remain pieces the size of halves. Set aside.
4. Prepare a 10-inch deep dish tart pan with non-stick oven spray and a dust of flour and cornmeal. Shake pan to remove excess flour and cornmeal. Cut a round of parchment to cover the flat part of the tart pan. Spray with non-stick spray and dust with flour. Roll each dough disc into 1/4-inch thick 10 to 12-inch rounds.
5. Place one dough round in the prepared tart pan. Brush with egg white and allow to chill in refrigerator for 10 minutes.
6. Place the cherries near the center on the dough. Dot with Mascarpone cheese. Sprinkle on the toasted hazelnuts. Drizzle enough of the reduced maceration liquid on the mixture to make it juicy, about 1/4 cup.
7. Brush the edge of the bottom dough with egg white. Place the second dough round on top. Crimp the edges with your fingers. Brush the top dough with melted butter and sprinkle with decorating sugar.
8. Make 4 oblong scores on the dome of the top dough. Refrigerate for 15 minutes.
9. Final Preparation: Bake at 375°F (190°C) until golden brown and the filling is hot and bubbling. Allow to cool for 30 minutes.
10. Cut tart into six wedges to serve. Dust with powdered sugar and drizzle with remaining sauce.

Makes 1 tart or 6 servings.

Adapted recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.