Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, June 4, 2009

Cherry Tart

When I went to the market last week, for we were having company and I decided to make a tart (was thinking rhubarb or strawberry or a combination of both), there was a carton of fresh cherries -- the first of the season -- from Washington State. Big perfect Queen Anne cherries. So I switched dessert gears and decided to make a tart recipe that I had seen when I was perusing cookbooks earlier in the week.

But not what we think of as a tart (which is like a cherry pie without the top crust) but a creamy French tart -- a tarte aux cerises -- from The French Market cookbook by Joanne Harris (of Chocolat fame) and Fran Warde.
An almost cookie like crust is baked and then a filling of cream -- whipping cream and creme fraiche with a hint of kirsch. And then topped with fresh cherries. A few with stems left on for presentation.
They're a pretty tart but they taste good as well. And make for an elegant dessert for company.

Tarte Aux Cerises

Pastry:
1 3/4 c. flour
10 T. unsalted butter, chilled, cut into small cubes (plus more for buttering the pans)
3/4 c. confectioners sugar (plus more for rolling out the dough)
2 large egg yolks, beaten

2 T. red currant jelly, melted
3/4 c. heavy cream
3/4 c. creme fraiche
2 T. kirsch
1 pound fresh cherries, pitted (reserve a few with stems for garnish)
1 T. confectioners sugar, for garnish

For the pastry: Put the flour into the bowl of a food processor. Add the butter and pulse until the mixture resembles bread crumbs. Stir int he confectioners sugar. add the egg yolks and pulse until the pastry comes together. Take out of the bowl and flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Lightly butter 6 individual tart pans. Dust a cool work surface with confectioners sugar. Roll out the dough 1/8 inch thick. Line the pans and refrigerate for 30 minutes.

Heat the oven to 350. Line each pan with aluminum foil and dried beans. Bake for 10 minutes. Carefully remove the foil and beans and bake until the shells are golden, about 15 minutes. Cool.

Brush the bottoms of the pastry shells with the jelly. Whip the cream just until it holds soft peaks, and whisk in the creme fraiche and kirsch. Spread the cream filling in each tart. Top with the pitted cherries and garnish with the cherries with stems. Sift with confectioners sugar and serve.


Today is Foodie Friday -- the time for "Food, Friends and Fun" -- hosted by Michael at Designs by Gollum. Drop by and see what else is cooking this Friday.

19 comments:

Shelia said...

Hi Martha! Oh, this looks so good - if it's anything to do with cherries - I'm all over it!
Be a sweetie,
Shelia ;)

Keetha Broyles said...

Oh wow - - - a FRESH cherry tart!!! Did you leave the pits in, or slit the cherry and remove them???

Martha said...

Removed them, of course.

Mary said...

What a wonderful dessert, Martha. These look really lovely.

niartist said...

OMG! This looks DELICIOUS! Please mail one overnight to me in Niagara Falls! PLEASE! :)

Joyce said...

I love cherries and this looks wonderful. I wish I lived next door to your house because you always whip up some great foods. I see cherries in my grocery but they are expensive this week so I am waiting for them to come down in price before I buy some.
Joyce

The Bloom Girls said...

Beautiful ! I love cherries so I am sure delicious as well!

Blessings!

Karyn

Chandy said...

Martha, lovely tarts you made! I'm quite jealous as we can't afford the cherries over here yet; $7 a pound! Yikes! I'll just pretend to eat one of yours, ok?

ButterYum said...

Excellent. It's so nice to find a post for something baked from scratch! This sounds utterly wonderful - I can taste it now!

Lovely blog - I'll be back for more!

SavoringTime in the Kitchen said...

The not only look beautiful but sound wonderful too! Thanks so much for the recipe.

Susan

laurie @ bargain hunting said...

YUM! This looks so god. laurie

Linda said...

Wow! I've been to some French bakeries and I think they would heartily approve of this. Yum! Linda

Terry & Dennis Macri said...

Can you believe, I have never made a tart before. After looking at yours, I think I am going to have to get on the stick. Looks great!!

Nancy Jane said...

These look delightful! I covet your mini tart pans. They're always on my want list. After seeing this, they may just move to my must have list. Nancy

Martha said...

NJ -- in my kitchen they are a must have! And I'm real picky about not having things I don't or won't use!

Anonymous said...

Gorgeous! And I'm sure it tasted just as good as it looks! Don't you just love the photography in her cookbooks? I have them both and the recipes are great. Have you tried her cabbage galette recipe? Delish!

Martha said...

Have not tried her cabbage recipe but will at the first opportunity.

Susan @ A Southern Daydreamer said...

I love anything with cherries! I hope you had a happy Foodie Friday and are having a great weekend ~ Susan

Gollum said...

This is elegant and delicious. What an inventive idea! Hope you're having a wonderful Sunday.
XX 00