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.