0 recipes from contoocook and beyond


Pastry: 2 cups all purpose flour
3/4 cup plus 2 tbsps. butter, cubed, at room temp.
l large egg
2 large egg yolks
l-l/4 cups confectioners sugar
grated zest of l lemon
Pinch of salt
Filling: 3/4 cup best quality black cherry preserves or jam
l large egg yolk, lightly beaten
Prepare pastry: Place flour, butter, egg, egg yolks, sugar, lemon
zest & salt in processer. Dough should be soft & supple like cookie
dough. Divide dough into 2 unequal portions of l/3 and 2/3″s.
Flatten dough into thick discs, wrap with waxed paper and chill for
at least l hr. Place larger portion of dough between 2 sheets wax
paper sprinkled with flour. Roll our dough to l2″ circle, transfer
dough to l0-l/2″ springform pan. Bring the edge partway up side of
pan so it covers seam. Spoon jam evenly over dough to within l” of s
ide of pan. In same manner carefully roll our remaining dough into
l0-l/2″ circle & carefully place on top of jam. Fold edge of bottom
pastry over top and press down on it gently to seal it. Do not be
concerned if the edges are slightly uneven. These imperfections
melt away in baking. Using your fingers, brush top with egg yolk.
Preheat oven 375. Bake until pastry is cooked through and top is
very deep golden brown about 50 mins. Run a knife around edge of
cake to loosen it. Let cool completely. Serve at room temp.
One l0-l/2″ cake. l/3 equals 8 ozs. 2/3 equals l6 ozs. Bake this cake for only 45 minutes. 50 mins. is too long. it starts to brown too much. actually 45 mins. is even a little toomuch – try 40 mins. Also add a pinch of water to the egg holk and mix well then use a brush to cover top of cake before baking. better than using hands – it covers better.

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