(pronounced: tart-oh-buer)
HISTORY This recipe was taken from Yankee magazine "Great New England Cooks", January 1990. It is one from Huguette Davis' Kitchen. She says that "'Tarte au Beurre' is another popular French Canadian dessert. The original recipe calls for "a piece of butter thte size of an egg." For holidays, Huguette serves 'tarte au beurre' with a topping of dark pitted cherries and whipped cream.  Serves 8.
  • Pastry for a single-crust pie
For the filling:
  • 2 eggs
  • 3 tablespoons unsalted butter, at room temperature
  • 3 tablespoons flour
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 cups hot milk
For the topping:
  • one 15-ounce can of dark pitted cherries
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 cup heavy cream
  • 3 tablespoons conffectioners' sugar
  • 1 8-inch pie pan
PREPARATION Prepare the pie dough. Roll it out and use it to line the pie pan. Preheat the oven to 400 degrees Fahrenheit. Prepare the filling. Beat the eggs in a large mixing bowl. Gradually whisk in the butter, flour, and sugar, followed by the vanilla and milk. Pour the filling into the crust and bake for 15 minutes. Reduce the oven temperature to 375 degrees F and bake for 30 minutes, or until an inserted skewer comes out clean. let the tart cool to room temperature. 

Prepare the topping: Bring the cherries and juice to a boil in a saucepan. Dissolve the cornstarch in water. Stir the cornstarch into the cherry mixture and cook for 30 seconds or until thick. Beat the cream to stiff peaks in a bowl over ice, adding the sugar as it thickens.

Serve 'tarte au beurre' at room temperature. Spoon the cherry sauce over the tart and top with whipped cream.

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