Sour Cherry Custard Tart

• 1 cup all-purpose flour
• 1/3 cup powdered sugar
• 7 tbsp cold butter, chopped
• 1 None large egg yolk
• 2 tsp iced water
• 1 1/4 cups heavy cream
• 1 None vanilla pod, split and seeds scrapped
• 1/2 cup sugar
• 7 oz canned tart cherries, drained

1. Preheat oven to 400u0b0F. Grease a 9 inch springform tart pan.
2. Using a food processor, process flour, powdered sugar and butter until just combined. Add egg yolk and water; process until mixture just comes together. Knead dough lightly until smooth, the wrap in plastic wrap and refrigerate for 30 minutes. Roll out dough between sheets of parchment paper until large enough to line prepared tart pan. Lift pastry into pan, trim edge and refrigerate for 20 minutes.
3. Line tart crust with parchment paper, then fill with pie weights. Bake for 15 minutes. Reduce oven temperature to 325u0b0F. Remove parchment paper and weights and bake crust, uncovered, about 10 minutes or until browned. Cover edges with foil if becoming too browned. Remove from oven and allow to cool.
4. Meanwhile, heat the cream, vanilla bean and seeds, and sugar in a medium pan until the sugar dissolves. Remove from heat. Cool slightly, stir in the eggs and strain into a bowl.
5. Place cherries in tart crust. Gently pour custard over cherries. Bake tart for about 30 minutes or until custard is just set. Cool.

flour, powdered sugar, cold butter, egg yolk, water, heavy cream, vanilla pod, sugar, tart cherries

Taken from recipes-plus.com/api/v2.0/recipes/21007 (may not work)