Monday, August 22, 2011

Roasted Cherry Tart

Beautiful Roasted Cherry Tart

The summer is coming to an end...I can feel it in the air! All the beautiful fresh produce that comes from  our local farms will soon be gone. My garden has not been as fruitful as usual. I think it may have been the very hot weather we had for several weeks this summer, with no rain. And let's not forget our chipmunk friends. They seemed to really like my tomatoes. So far we relocated seven!  I actually had to  pick some green tomatoes and put them on my window sill to ripen, just to get a few for myself. It has not been a good summer for tomatoes.  I've been trying to get some things made and put away for the winter. This past week I made some Spicy Peach Jam. So yummy! I froze several bags of green beans, one of the things that have been thriving in my garden. I've also been getting quite a few blackberries and red raspberries. More jam and hopefully some pie.
Last week, I found a beautiful bag of cherries at the farm stand. I bought them thinking they would be great to snack on. Then, as I was browsing some of the blogs I follow I came upon Teresa at One Wet Foot. She had posted about roasting cherries. Those cherries were calling to me. They looked so delicious. I knew I had to try them. As it happened, we were having some weekend company and I thought my cherries would make a great tart.  I pulled out my fruit tart cookbook. Yes, I have a cookbook just for fruit tarts! I found a Cherry Tart Recipe that called for pitting your cherries and putting them on a baking sheet and baking them for 5 minutes. I chose to roast them as Teresa did. I did not add any of the spices...just the olive oil, maple syrup, some sea salt and cherry brandy.  I left mine in the oven for 10 minutes. I didn't want to over cook them. The results were very nice and the tart was a success. My company thought it was delicious and it looked quite pretty.

Cherries with Amaretti ready for the tart
Jam brushed onto the tart shell and sprinkled with the crushed Amaretti

My Cherry Tart ready to be served...it looked prettier on the serving plate but I never got a picture



Cherry Tart

adapted from Fruit Tart Cookbook by Pamella Asquith


1½ pounds fresh cherries
1- 9-inch baked pastry tart shell
¼ cup raspberry jam
¼ cup crushed Almond Macaroons
1-2 teaspoons kirschwasser or brandy (optional)


1.    Preheat oven to 400° F.
2.    Stem, wash and pit the cherries. Put on baking sheet lined with parchment. Stir together a few tablespoons of each maple syrup and olive oil in a small bowl with a little bit of sea salt. Bake for 10 minutes. Then add the kirschwasser or brandy.  Let cool. These may be done ahead of time and kept in refrigerator for a day or two.
3.    Put tart shell on serving plate. Brush the bottom with some of the melted jam.  Then sprinkle with the crushed Almond Macaroons. I  used Amaretti Lazzaroni.
4.    Arrange the cherries on the macaroons, starting at the outside edge and working toward the center. Pack the cherries together as tightly as possible, concealing the pit shafts.
5.    Brush with the melted jam…you could also use currant jelly. You don’t want too many seeds in the glaze.
6.    Serve within a few hours.






14 comments:

  1. This looks so delicious, Kathy. I have been craving roasted cherries ever since seeing Teresa's post. I think I see some roasted cherries in my future!

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  2. Cherry brandy - so decadent! I'm glad your tart worked out so well. All the flavours sound like they'd work so well together. I love that you have a tart cookbook! Thanks for the link. :)

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  3. I love how your cherries are pefectly aligned! Yum!

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  4. Where did the summer go? This sounds delicious, Kathy. Like Elaine, I think I see roasted cherries, specifically a roasted cherry tart, in my future.

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  5. I am definitely going to miss all of the fresh produce! Especially the cherries. This tart looks absolutely lovely!

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  6. This looks amazing, very inviting.

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  7. What a wonderful combination of flavors!

    I hate it when I forget to take photos! We made Bananas Foster the other night with homemade vanilla ice cream, but we had company & I missed the whole dinner, too! LOL! Looking forward to FFWD!

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  8. Oh that looks gorgeous and I love the idea of the biscotti crust! That sounds like a perfect combination! I have never roasted cherries but am really intrigued with that and want to try it now! I bet it really brings out their flavor. I need to try that before summer ends. Great post!

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  9. Just commented...don't see my comment appear!
    Love your roasted cherry tart, Kathy!
    So beautiful, yummy, and easy to make:DDD

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  10. I love the crust, it sounds so good. Thanks for sharing another great recipe.
    Karen

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  11. Great job on the pictures! I've been thinking about roast cherries too!
    I think you've made quite a creative tart with some wonderful flavors, you have such lucky company;-)

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  12. I love everything on this tart! Beautiful crust, and mouthwatering roasted cherries..simply a perfect summer afternoon tea treat!

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  13. I was at my local Italian grocers and bought amaretti cookies just yesterday.

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  14. I love cherries and this looks so delicious!!! I think even I could make it but I don't know how long the cherry brandy would last in our house xoxox Good Job Kathy!

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