CHERRY TART 1 pound cherries, rinsed and pitted 1/4 cup powdered sugar 1/4-cup cherry preserves (heated to soften) 1 9" pre-baked dessert quiche crust Basic Fruit Quiche Custard Mix the first three ingredients together, cover and set aside at room temperature for 30 minutes. When ready, strain and reserve juices for the dessert quiche custard. Place the cherries in your pre-baked dessert quiche crust. Mix the custard and reserved juice and pour over cherries. Bake in a 3500 oven for 15-20 minutes until the cherÂries start to wrinkle and eggs are set. While still warm, just out of the oven, dust with powdered sugar forced through a sieve. Dust once again the same way after thoroughÂly chilled. Can be served cold or reheated. Top with whipped cream and garnish with fresh cherries. Serves 6 to 8.
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