MEYER LEMON-SOUR CHERRY FLUTED DRIZZLE TART

​makes one 10” x 2” tart
 
¾ cup (100 g) (3.5 oz.) dried tart cherries
¼ cup hot water for plumping the dried cherries
1½ cups all-purpose flour (210 g.)
½ cup cornmeal (75 g.)
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup + 2 tablespoons granulated sugar (230 g.)
1½ tablespoons freshly grated Meyer lemon zest
1/2 cup (113 g.) unsalted butter, room temperature
3 large eggs
½ cup plain yogurt (113 g.)
2 tablespoons freshly squeezed Meyer lemon juice
1 teaspoon vanilla
 
Preheat oven to 325 degrees F.
 
Butter and flour one 10” x 2” fluted tart pan with removable bottom.
 
Place the cherries in a medium bowl and cover with ¼ cup hot water. Let soak and plump for 10 minutes; drain thoroughly.
 
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, use your fingertips to rub the lemon zest into the sugar.
 
In a small bowl, whisk together the yogurt, lemon juice, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, gradually adding the sugar/zest/vanilla, beating on medium until light in color, about 5 minutes. Add the eggs, one at a time, making sure each egg is fully incorporated before adding the next.  
 
With the mixer on low, add the dry ingredients to the butter/sugar mixture, alternating with the yogurt mixture. Scrape down the sides and bottom of the bowl. Remove the bowl from the mixer and use a rubber scraper to fold in the cherries, being careful not to overmix the batter. 
 
Transfer the batter to the tart pan, smoothing the top with an offset spatula. Place the tart pan on a parchment lined baking sheet. Bake the tart on the middle rack of the pre-heated oven for 45-50 minutes, just until the tart tests clean when a skewer is inserted in the center.  Let the tart cool completely. Carefully remove the outer ring from the tart and drizzle with the Meyer lemon curd. Garnish with additional lemon slices, if desired.
 
For the Meyer lemon curd- makes 1 cup
½ cup fresh Meyer lemon juice
¼ cup + 1 tablespoon granulated sugar
1 tablespoon cornstarch
2 large egg yolks
¼ cup unsalted butter, room temperature, cut into small pieces
 
In a heavy-bottomed small saucepan, whisk together lemon juice, sugar, cornstarch, and egg yolks until smooth. Cook over low heat, for 5-10 minutes, stirring constantly with a rubber scraper, until thickened. Remove from the heat and whisk in the butter pieces, until thoroughly incorporated. Strain the curd through a fine mesh strainer into a glass bowl. Allow to cool, then cover with plastic wrap and refrigerate if not using right away.