This post is sponsored by Challenge Dairy. All comments and opinions are my own!
Did you guys spot the amazing deal on Challenge Butter as part of the new Publix ad. This is definitely my absolute favorite deal in the ad. With all the baking and cooking that I am doing, you better believe that I have already picked up several boxes of that delicious butter!
Challenge Butter is a recent addition to the dairy aisle at Publix and I was thrilled to see it show up. I have had this butter in the past and love the taste. So with the BOGO and coupon combo, I did a little happy dance!
Challenge Sweet Cream Butter, 4 Sticks, 16 oz, BOGO $5.49
–$0.50/1 Challenge Butter
Just $2.25 after sale and coupon!
Representing over 600 family dairy farmers, Challenge Butter has been a quality staple in kitchens since 1911. It’s churned daily from two natural ingredients: the freshest 100% real pasteurized sweet cream and salt. That’s it. Nothing artificial or synthetic. The taste is pure, and the flavor is consistent – making Challenge the benchmarks of real, quality butters
With the BOGO sale AND all the fresh fruits available right now, I just had to whip up a tart. Now this recipe can be made using almost any fruit in place of the cherries. You can use blackberries, blueberries, strawberries, apples, peaches or even a combination of fruits and it will be AMAZING! Cherries just happen to be one of my favorite things and they are on sale right now so it was a no brainer for me…
I love this recipe because the tart is meant to look rustic. So it’s a great option for all of us who struggle with rolling out dough perfectly. Butter is a must-have in this recipe so take advantage of the BOGO and grab some Challenge Butter for this, and all your other favorite meals and recipes.
- [u]CRUST:[/u]
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar plus 1 teaspoon granulated sugar, divided
- 10 tablespoons Challenge Unsalted Butter
- 1/4 cup ice water
- 1 teaspoon salt
- 1 egg
- 1 tablespoon water
- [u] FILLING:[/u]
- 3 cups cherries, pitted
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 -2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- Prepare the crust by adding the flour, 3 tablespoons sugar and salt into a large bowl. Whisk to blend.
- Cut the Challenge Unsalted Butter into small cubes and place in the freezer while you gather your other ingredients.
- Add the cold butter butter to the flour mixture and use a pastry cutter or two forks to cut the butter into the flour. Work until mixed, but do not overwork. Some chunks of butter can remain.
- Using a fork, stir in the ice water until a dough begins to form.
- Knead the dough briefly until firm.
- Remove the dough, mound into a disk and place on plastic wrap. Refrigerate the disk until ready to roll it out.
- Preheat oven to 400 degrees F.
- Prepare the filling by mixing the cherries with sugar, one tablespoon at a time until sweetened to taste.
- Add the cornstarch and lemon juice and mix so that the fruit is well coated. Set aside.
- Remove the pie crust from the refrigerator and roll out on parchment paper until flat and roughly a 12-inch circle.
- Place the pie crust on a baking sheet and spoon the filling into the center of the dough. Leave about a 1-inch border of uncoated pie crust around the edge.
- Fold the uncoated edges of the tart dough in toward the center, partly covering the fruit.
- Mix the egg with 1 tablespoon of water and brush the top of the dough with the egg wash and sprinkle with the remaining 1 teaspoon of sugar.
- Bake tart for 40 – 50 minutes or until the crust is golden brown.
- Pull out of the oven and let cool for 10 minutes.
- Slice and serve warm.
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