l/2 cup water
l/2 cup sugar
l cup packed dried bing sweet cherries
l/3 cup kirsch (clear cherry brandy or substitute)
crust:
2 sticks butter room temp
l/2 cup sugar
l large egg
l tsp. vanilla
2 cups flour
5 tbsps. unsweetened cocoa powder
l/2 tsp. salt
filling:
3 large eggs
l/3 cup dark corn syrup
l/2 stick butter melted
l tsp. vanilla
l/2 tsp. salt
l/2 cup sugar
6 ozs. bittersweet (not unsweetened) or semisweet chocolate chopped
powdered sugar
unsweetened cocoa powder
for fruit: stir l/2 cup water and sugar in heavy med saucepan over med heat until sugar dissolves and syrup comes to boil. Add cherries. Remove mixture from heat; cool 30 mins. Mix in kirsch. Cover and refrigerate l day.
For crust: using electric mixer heat butter in large bowl until fluffy. Add suygar and beat until smooth. Beat in eg and vanilla. Sift flour, cocoa and salt over; beat to blend. Using moistened fingertips, preess dough voer bottom and up sides of ll” diameter tart pan with removable bottom. Cover and chill at least l hr. and up to l day.
for filling: Heat oven 350. Drain cherries reserving cherry syrup. Sprinkle cherries in crust. Combine eggs, corn syrup, butter, vanilla and salt in large bowl. Add sugar and l/4 cup cherry syrup; beat to blend. Mix in chocolate. Pour filling into crust. Bake tart until set in center about l hr. Cool on rach 30 mins. (Can be made l day ahead. Ciover and store at room temp) release tart from pan. Dust with powdered sugar and cocoa. Serve warm or at room temp. Serves l0 to l2 Bon Appetit Sept. 2002