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.



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.
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:
Hi Martha! Oh, this looks so good - if it's anything to do with cherries - I'm all over it!
Be a sweetie,
Shelia ;)
Oh wow - - - a FRESH cherry tart!!! Did you leave the pits in, or slit the cherry and remove them???
Removed them, of course.
What a wonderful dessert, Martha. These look really lovely.
OMG! This looks DELICIOUS! Please mail one overnight to me in Niagara Falls! PLEASE! :)
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
Beautiful ! I love cherries so I am sure delicious as well!
Blessings!
Karyn
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?
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!
The not only look beautiful but sound wonderful too! Thanks so much for the recipe.
Susan
YUM! This looks so god. laurie
Wow! I've been to some French bakeries and I think they would heartily approve of this. Yum! Linda
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!!
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
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!
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!
Have not tried her cabbage recipe but will at the first opportunity.
I love anything with cherries! I hope you had a happy Foodie Friday and are having a great weekend ~ Susan
This is elegant and delicious. What an inventive idea! Hope you're having a wonderful Sunday.
XX 00
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