A generous cherry tree loaded us with buckets full of fresh fruit. Looking for creative ways to use the cherries, I modified an Argentine tart recipe to create this satisfying summer dessert. My family loved it, and it would be just divine with almost any fresh summer fruit.
Cut the cold butter into little squares and make a fine crumble with previous ingredients. (You can use a food processor, etc for this, but if you use your hands/pastry cutter, make sure you don't heat up the butter.)
Mix the sour cream with the lemon juice before adding, then add the eggs and mix dough slightly to form a ball. Be careful not to over-knead the dough, as it should be crumbly. (This is to maintain a flaky consistency when baking.)
Cover the ball of dough with plastic wrap and refrigerate it for at least 15 minutes.
Preheat oven to 350 degrees F.
Prepare the fruit and mix it with the sugar. Then, mix the lemon juice and corn starch together until smooth and add to the fruit mixture. Cover and let stand.
When the dough is ready, pull it out of the fridge and divide it in half, spreading each half evenly into the bottom of two 9-inch pie pans, and grooving the dough upwards along the sides of the pans. (I used deep dish pans.)
Bake at 350 degrees F. for 10 minutes.
As soon as you put the crusts in the oven, pour the fruit mixture into a saucepan and simmer on medium heat until it begins to boil, stirring frequently. Once mixture begins boiling, remove pan from heat and allow it to cool, uncovered, until oven timer beeps.
Remove pastries from oven and quickly spoon fruit mixture evenly over the top of the pastries. Then sprinkle nuts/coconut over the tarts and spoon any remaining liquid from fruit mixture over top.
Immediately return pies to oven and bake for another 15 minutes, or until nuts are golden and pastry tests done.
Allow to cool for at least 30 mins before serving. Delicious served warm or cold, with a dollop of whipped cream or mascarpone.