Tuesdays with Dorie BCM: Cherry Crumb Tart

August 11, 2015 at 1:25 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 13 Comments
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cherry crumb tart

We’re on a roll with tasty tarts from Baking Chez Moi and this week we’re continuing to make the most out of summer fruit with a Cherry Crumb Tart.  Here, we have our old friend STD (sweet tart dough, that is) housing lots of fresh cherries that are nestled in an almond frangipane filling and topped with streusel crumbs.  Yum, right!?!   This tart sounds like it has a lot of components, but you can make your dough (and roll and pan it, too), frangipane and crumb topping all a day or two ahead of time.  Then when you’re ready to go, just par-bake your crust, pit your cherries and follow the bake-off instructions.

When I came home from vacay, I was pretty sure the summer’s cherries were a thing of the past (just like that gorgeous Montana view…boo) and I planned to pick up a punnet of blackberries to use in this tart instead.  But lo and behold, I found some sour cherries at the greenmarket and snapped them right up.  Sweet cherries would be just as good here, btw.  My streusel didn’t really keep it’s crumbly, piecey shapes in the oven but kind of melded together into a (quite sweet) crispy shell.  Not sure why, since I used cold ingredients and chilled it overnight, but it was still delicious.  I flavored it only with cardamom, no orange zest, and thought it was the perfect subtle flavoring to go with the cherries and almonds.  I liked the tart with a little whipped cream and thought it held up just fine in the fridge for a couple of days, as we cut off slices after dinner and whittled it down to nothing.

I’m wishing now that I’d taken a side view photo of a slice.  It really was full of red cherries!  For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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13 Comments »

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  1. This tart did hold up well in the refrigerator. My husband and I ate off it until it was gone. It looks like we will have a lot of tarts to look forward to in BCM. Hope you enjoyed your vacation.

  2. My topping didn’t go clumpy either but it was still delicious (with plums because I missed cherries by a week!)

  3. Your tart looks lovely, and I can imagine how full of cherries it was.

  4. You are right. The dough is versatile and works well with rolling or pressing. The choice of sour cherries is a great one to balance the sweetness of various tart components.

  5. Your tart looks great, even if you were concerned about the clumpiness on top.

  6. Your tart looks delicious, and as for the streusel, I couldn’t get mine to stay together
    but it tasted good anyway.

  7. I love your comment that you sliced off slabs after dinner and whittled the tart down to nothing. I’m impressed it lasted that long! It looks delicious and the sprinkle of icing sugar on top is very pretty!

  8. Gorgeous looking tart! I really enjoyed this one – had to send the leftovers into work so I would not eat the whole thing myself.

  9. This tart looks amazing! I don’t have cherries right now in the fridge, but I think it could go really well with blueberries too! Thanks for the inspiration 🙂

  10. I think this would be great with a tart fruit like sour cherries or blackberries. It was awfully good with sweet cherries, too, of course.

  11. Looks divine! I love all things cherry! Will definitely be making this.

  12. Your picture is beautiful, and I had never heard the word punnet before, so I learned something new today!!

  13. I’ve never even seen sour cherries here before. I loved this but found it to be on the sweet side so I would have loved to try it with a more tart flavor.


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