This cherry pistachio tart did originally belong to my on going Pastry Fundamentals project. Though, I have decided to publish it. It will be replaced by another incredible pie creation!
For a 9.5''x1''/24x2.5cm greased fluted tart pan. Rub flour with salt, and cubed butter until mixture resemble coarse meal. Add the egg and water; mix until combined. Chill to harden, or roll out dough straight between 2 parchment paper; chill. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8’’/3mm thick sheet and 2-inch/5cm greater in diameter than your tart pan. Lay pastry over the greased tart pan, gently press the dough with your fingers onto the mold, start at the center and move outward making sure there wont be any air pockets left behind. Create a leap around the edges. Scrape out excess dough, and lift up the created leap all around the pie, so it gives more depth. Refrigerate for up to 4 days, or kept frozen for a couple of months. Save leftover pastry for later use.
In the food processor, blend pistachios until it looks like coarse meal. Transfer meal to a separate container. Cream butter with sugar, and add pistachio meal back to the food processor along with flour and the egg. Give a few more pulses. Add heavy cream and a few drops of almond extract to taste. Use pistachio cream at room temperature.
Preheat oven to 350ºF/180ºC. Blind bake pie dough tart shell for 25 minutes. Remove pie weights, and bake for 10 minutes more. Pipe out pistachio cream, and dot with pear chunks (optional), along with some pitted cherries (cherry in brandy, or Amarena can be used instead). Put pie back in the oven for about 45 minutes. Remove from the oven and let cool for 10 minutes. Remove from tart pan, and slide over a wire rack. Cool completely and chill.
*Use natural and no sugar added cherry juice. Artificially flavored fruit beverage wont work. Heat up 500g cherry juice along with 100g sugar. Bring to a boil, and reduce to 300g grams. Turn heat off. Mix sugar and agar-agar together, and whisk in reduced cherry juice. Bring back to a boil, and cook for 2 minutes. Cool down mixture, and let set completely over ice water. Add cherry liqueur and mix with an immersion blender. Add more cherry juice if the jelly ends up being too thick. Keep refrigerated until ready to use.
Cover pie with about two third of the cherry jelly. Arrange cherry halves harmoniously, and garnish with some crushed pistachio. Bon appétit!