This Cherry Rosemary Cobbler Tart has a buttery, flaky crust and tastes sweet from the cherries and smells earthy from the fresh rosemary.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup unsalted butter, chilled and cubed. 1/4 cup cold water. 4 cups fresh or frozen cherries, pitted. 1/4 cup granulated sugar for filling. 1 tablespoon cornstarch. 1 tablespoon fresh rosemary, finely chopped. 1 tablespoon lemon juice. 1 tablespoon butter, melted for brushing. 1 tablespoon granulated sugar for sprinkling.
Instructions: Warm the oven up to 190C 375F. Pulse flour, sugar, and salt together in a food processor. Pulse in the chilled butter until the mixture looks like big crumbs. Pulse in cold water slowly until the dough comes together. Place the dough on a floured surface and use it to make a circle that fits a 9-inch tart pan. The dough should be pressed into the pan's bottom and up its sides. Cut off any extra dough. Put the cherries, sugar, cornstarch, rosemary, and lemon juice in a large bowl. Mix until the cherries are covered. Put the cherry mixture into the tart shell that has been prepared. Spread melted butter around the edges of the tart crust and then sprinkle sugar on top. If you want the crust to be golden brown and the filling to bubble, bake it for 35 to 40 minutes. Let the tart cool down a bit before you serve it. You can serve it hot or cold.
Prep Time: 20 minutes
Cook Time: 40 minutes
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