Yield: one nine inch tart, the recipe is easily scaled to different pie tins, shapes or cooking vessels though. You could also bump up the filling by 50% or so and make a double crusted pie, which would be great too.
2cupswhole ground cherrieshusked, washed and dried
2tablespoonscornstarch
⅓cupsugar
2tablespoonsfresh squeezed lemon juice
Pinchof kosher salt
Simple Crust
1.5cupsall purpose flour
2Tablespoonswhite sugar
½teaspoonground cinnamon
Pinchof kosher salt
1stick4 oz unsalted butter
Ice wateras needed, a tablespoon or two
Instructions
Crust
Dice the butter then combine with the flour, cinnamon, salt and sugar in the bowl of a food processor. Drizzle in the water slowly, pulsing the processor until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.
Roll out the dough between two sheets of lightly floured wax paper, then fit it snugly into a 9 inch pie tin, pressing it lightly into the pan so that it forms to the shape of the pie tin to prevent uneven cooking. Cover the crust with aluminum foil, then weight down with dried beans or other pie weights and cook at 325 for 25-30 minutes or until the crust is light golden. Remove the crust from the oven and cool.
Filling
In a bowl, mix together the groundcherries, pinch of salt, lemon juice, cornstarch, and sugar, then divide evenly into the par-baked crust. Bake the tart for roughly 25 minutes at 400 degrees, turning the temp down 50 degrees or so if it looks like the edges might get dark, if they do, put some foil over the tart and continue baking.
After baking, remove the tart from the oven and allow to cool, then cover with plastic wrap and store at room temperature. The tart will keep for a few days. I like to serve it gently warmed.
Notes
Depending on the size of your groundcherries, there can be some variation in the moisture they contain. If your groundcherries are large, like ones from a grocery store sold as "golden berries" cut them in half.