Makes: 12 servings. Prep: 10 minutes. Bake: at 425° for 20 minutes.

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Ingredients

Tart:

Glaze:

Directions

  • Heat oven to 425°F.

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  • Unfold one piecrust on work surface. With fluted pastry wheel, cut 12 strips, 3/4 inch wide. Reserve two end strips for other uses. Unfold second crust. Fit into 9-inch tart pan with removable bottom; trim edge.

  • In small bowl, combine preserves, cherries and rind. Spread over bottom of tart; sprinkle with nuts. Evenly arrange 5 strips dough across top, 1 inch between strips. Arrange strips at right angles to first strips to make lattice.

Glaze:

  • Mix egg and water; brush on lattice; sprinkle with the sugar.

  • Bake in 425°F oven until crust is browned and filling is bubbly, 20 minutes. Let cool on rack 10 minutes. Remove pan side.

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