What to do with two gallons of tart cherries, part three: Plan to make a rustic tart, fail miserably, and end up with aptly-named “Cherry Surprise”

“In a large bowl, whisk together the flours, sugar, and salt. Using a pastry blender, cut the butter into the flour mixture until the mixture looks like a coarse meal with no pieces larger than peas. In a small bowl, mix together the water, sour cream, and lemon juice. Pour over the flour mixture, and using a spatula, gently fold and press the dough just until it comes together. If the dough is too crumbly, sprinkle on an extra tablespoon or two of water. Gather the dough into a ball, then flatten into a 4″ disk. Wrap tightly in plastic, and refrigerate for at least 30 minutes (can be made a few days ahead). If refrigerated for more than one hour, let sit at room temperature for about 1/2 hour before attempting to roll. for the filling : (adapted from a Preheat the oven to 425º. In a medium bowl, toss together the sugar, cornstarch, and salt. Add the cherries, and toss to combine. Pour the wine over the mixture and stir gently. Let sit at room temperature for 30 minutes. Drain the cherries, reserving the soaking liquid. In a small saucepan, bring the soaking liquid to a boil with the cinnamon stick. Let simmer, stirring constantly, for about 3-5 minutes, until the mixture thickens and the alcohol flavor cooks off. Pour the drained cherries into a pie plate, or 8″x8″ glass baking dish. Remove the cinnamon stick from the simmered liquid, and pour over the cherries. Roll out the crust to a size and shape that covers the top of your dish. Lay the crust over the cherries, pinching on the sides of the dish. Brush the beaten egg over the crust, and then sprinkle with sugar. Bake for about 30 minutes, until the filling is bubbly and the crust is golden brown. Let cool to just warm before serving with vanilla ice cream. Tagged as: