Cherry Tart

A rustic tart whose substantial filling consists of cherries and delicately flavored farina pudding. A perfect Kuchen for hungry guests!

Preheat oven to 400˚F.

Tart:

10-inch partially baked pastry shell

1½ pounds pitted sweet or sour cherries, fresh or frozen

1. Choose from any of the rich tart pastry recipes. Flavor with vanilla or grated lemon peel.

2. If cherries are frozen, defrost completely. Drain cherries in a colander. Pat with paper towels so that they are as dry as possible. Set aside.

Farina Pudding Filling:

2 cups whole milk

¾ cup farina

¾ cup sugar

2 egg yolks

2 tablespoons unsalted butter

½ teaspoon baking powder

½ teaspoon cinnamon

Grated peel of 1 lemon

4 egg whites

1. Place milk, farina and sugar in a heavy saucepan and stir to blend with a wire whip.

2. Bring to boil, stirring frequently.

3. Reduce heat and simmer for 3 minutes, or until farina is cooked and pudding is very thick.

4. Remove from heat and stir in egg yolks, butter, baking powder and flavorings.

5. In a separate bowl beat egg whites until they form stiff peaks.

6. Fold cherries into farina.

7. Gently fold in egg whites.

8. Pour the filling immediately into the partially baked shell and place the tart on the lowest rack of a preheated 400˚F oven for 45 to 50 minutes, or until the top of the filling is nicely browned. Check after 20 minutes. If the filling is browning too rapidly, place a piece of aluminium foil lightly on top of the pan.

9. Cool in the pan for 10 minutes. Unbuckle the rim of the springpan and wait another 10 minutes before unmolding it onto a cake rack to cool thoroughly.