2 cups of fresh cherries
1 cup of goat cheese
1 cup of mascarpone cheese
1 cup of mixed walnuts and pecans, crushed
1 tablespoon brown sugar
2 tablespoon of cherry marmalade
1 2/3 cups (about 200g) sifted flour
7 tablespoons cold butter, diced
1 egg, beaten
1 teaspoon salt
2 teaspoon water
1 teaspoon sugar
In a large bowl pour the flour and make a well. Start adding the small butter pieces. Then add the egg, sugar, salt and water. With your fingertips work all the ingredients until they resemble breadcrumbs. Blend all ingredients until smooth, pushing with the heel of your hand and form into a ball of dough. Wrap with cling film and chill in the refrigerator for about 30 minutes.
On a floured work surface roll out dough into a large round. Prepare a tart pan with removable bottom, transfer the dough on the rolling pin, drape it over the tart pan pressing dough onto bottom and edge. Trim the edge and chill for 30 minutes.
With a fork prick the bottom of the pastry, line the shell with waxed paper and fill with pie weights or beans. Partially bake for about 10 minutes. Remove the weights and paper to continue baking for about 8 more minutes. It’s okay if it’s not golden brown at this point, it’s going to continue baking with the filler later. Let it cool before filling.
While the crust cools, cut the cherries into halves and mix the goat cheese and the mascarpone until softened. Once the crust has cooled, spread the mixed cheeses, then the crushed nuts. Sprinkle with the sugar and cover with cherries. Drizzle with cherry marmalade and bake again for about 30 minutes or until cherries are caramelized.