Chef Kevin Taylor is known for his creative, unpretentious approach to American cuisine.  At Rouge (Central City, CO) Chef Taylor takes his turn at chophouse classics including a luscious Lamb Sirloin with Black Quinoa.  But your heart will belong to the Rouge Cherry Tart that highlights peak of the season Colorado Cherries with a lemon curd and caramel sauce.  Chef Taylor says "One of the great things about living and working in a state like Colorado is all of the great produce. We always try to have a sweet Colorado cherry dessert on our summer menus".  We say it's Cherrilicous - but don't take our word for it, try it out for yourself...  

Cherry Toasted Colorado Cherry Tart with Lemon Curd and Caramel Sauce

Serves 4

• 1 Cup Red Wine
• ¼ Cup Port Wine
• 6 ounces Sugar
• ½ Cinnamon Stick
• ½ Juice of One Lemon
• 1 Tbl Corn Starch
• 1 Lb of Paonia Cherries (Colorado) - Pitted
• 1 1/8 Cups of Sugar
• ¾ Cup of Lemon Juice
• 5 Eggs
• 12 ounces softened, unsalted butter
• 8 ounces All-purpose Flour
• 3 ounces Cake Flour
• 3 ounces Sugar
• ¼ Tbl Salt
• ¼ Tsp Baking Soda
• 2 ounces chilled, cubed unsalted Butter
• ¼ Cup Water
• 6 ounces of Sugar
• Water to cover
• 1 ½ ounces unsalted Butter
• ½ Cup Heavy Cream
• Juice of ½ Lemon

Reduce wines, sugar and lemon juice by half. Set aside.

Add cherries and corn starch to wine reduction and cook to thicken.

Stir and heat sugar, lemon juice and eggs over double boiler until thick to 165 degrees; add butter and strain - cool in ice bath.

Sift all dry ingredients into bowl, cut in butter, pour in water and mix until combined. Chill for at least one hour prior to rolling out and cutting to fit tart mold.

Cook sugar and water until amber in color (310 degrees), remove from heat and carefully wisk in butter, cream and lemon juice.

Roll out tart dough (let rest for 30 minutes), shape for your tart mold, prick with fork and bake until golden at 300 to 325 degrees.

About Rouge

For the second year, Central City Opera and the Kevin Taylor Restaurant Group have partnered to bring you the very best in seasonal dining at the historic Teller House in Central City. Reservations are accepted at Rouge, an upscale, fine dining experience, serving on nights with evening performances; while The Face Bar offers a more casual menu with lighter fare, lunch and dinner. (Tuesday - Sunday)