RUM CHERRY TIME!
Should you have been less forward
looking, you could drain and soak canned cherries in rum or in brandy for a
couple of days or simply forget about the boozy deliciousness. Sure you can do that.
Meanwhile my love and I are kicking off the season with several rum
cherry recipes. Yes, more to come. Santa better hurry, soon there will be no rum cherry left. Except DON’T EAT AND
DRIVE!
I used an 11x16 inch baking tray which I think is the largest you can use. A 9x13 inch pan will work too. The layers will be thicker, the slices smaller...
RUM CHERRY SLICE
Pastry:
1/3 cup + 3 Tbsp butter, soft
2/3 cup sugar
5 egg yolks
Pinch of salt
1/2 tsp baking powder
2 cups flour
Filling:
1/3 cup sugar
1/8 cup cornstarch
3/4 cup water
1 Tbsp fresh lemon juice
2 Tbsp butter
1-1/2 cups drained rum cherries
Meringue:
5 egg whites
1-1/2 cups icing sugar
1/2 tsp cornstarch
- Preheat the oven 350F.
- Make the filling next.
- Drain the rum cherries, but keep the juice; it makes a pleasant little liquor.
- To cook the filling, place the sugar, cornstarch and the water in a large pan and on medium heat bring to the boil.
- Cook for 2 minutes until its thick.
- Remove the pan from the heat and add the butter and the lemon juice. Stir.
- Add the drained rum cherries, stir and set aside to cool.
- To make the pastry layer, set the standing beater to high speed and cream the soft butter and the sugar until fluffy.
- Gradually add the egg yolks, beating after each addition.
- Add the salt and the baking powder.
- Reduce the speed and add the flour, half a cup at a time until coarse dough forms.
- Cut the parchment paper to fit the baking tray and lay it on the counter.
- Press the dough onto the parchment.
- Roll the dough edge to edge, patching the corners until the dough covers the entire area.
- Transfer the parchment with the dough attached to it to the baking tray.
- Poke it all over with a fork and place in the preheated oven for 15 minutes.
- Remove the pastry from the oven and set aside.
- Reduce the oven setting to 250F.
- To make the meringue, place a pot with water on the stove and set a large mixing bowl on top. Make sure the water level is lower than the bottom of the pot.
- Remove the bowl and bring the water to the boil.
- Meanwhile beat the egg whites until soft peaks form.
- Lower the speed and gradually add the icing sugar and the cornstarch and beat until stiff peaks form.
- Transfer the beaten egg whites to the large mixing bowl and place it over the boiling water.
- Using a large balloon whisk or a handheld beater; continually beat the egg whites for 8 minutes.
- Spread the meringue evenly over the cherry layer and return to the oven for 25 minutes longer.
- Remove from the oven and let everything come to room temperature.
- To slice, take the tray next to the sink and run hot water over a large knife before each and every cut.
