|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|
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.