Pastry Chef Danny Angelopolous Henrietta’s Table, Cambridge

1 lb pastry flour
½ lb butter, chilled and cut into small cubes
¼ oz sugar
3 oz water
1 tsp salt
8 oz Vermont made water buffalo yogurt
2 lbs ground cherries

Blend the flour with the butter until you have a sandy texture. (This may be done using a mixer, paddle or by hand by rubbing the mixture until it is broken down into pea sized pieces).

Combine the water, sugar and salt and whisk together until dissolved.

Add ¾ cup of the water mixture to the flour until the dough comes together. Add rest of the water to the bottom of the bowl and blend.

Chill dough for at least 2 hours.

With a little flour, roll out the dough to about 1/8” thick.

Cut a circle, approximately 6” across using a knife or pastry cutter. Using a spatula spread on approximately 2 oz of the yogurt (leaving a 1 inch border of the pie dough
uncovered). Using your hands, crimp up the edge of the pie shell to make a wall around the yogurt. On top of the yogurt place a good amount of the ground cherries.

Sprinkle with a small amount of granulated sugar. Egg wash the sides of the tart shell.

Preheat the oven to 400 degrees and bake until the pie dough is golden brown.