Tuesday, August 11, 2015

TWD ~ Baking Chez Moi Cherry Crumb Tart

Tuesdays with Dorie ~ Baking Chez Moi Cherry Crumb Tart

I can’t believe it’s August already. My Georgia grandchildren are starting school tomorrow. And it’s time for Tuesdays With DorieAugust edition. Honestly, when I saw this Cherry Crumb Tart was the pick of the month, I was thrilled. Not only do I love cherries…but I also love tarts! A win...win for me!  
Dorie tells us this tart was inspired by the Streusel-topped creations of Alsace, where she and Michael were visiting. It is the region to the east that borders Germany. 

Delectable Cherry Crumb Tart
Dories’ tart crust is delicious, and easy to put together in a food processor. For some reason, it gave me a little trouble this time. It was just a bit too soft. Maybe the very warm weather had something to do with that. I decided to press it into the tart pan, rather than roll it. I then put it into the freezer for an hour. Perfection!

Ready for the streusel…so pretty

The tart pan then gets popped into the oven, to partially bake the shell. Once slightly cooled, the tart gets filled with a layer of almond cream, and topped with the fresh cherries. This recipe calls for a pound of fresh cherries, pitted. Lucky me…I have a cherry pitter. Dorie suggests using a chopstick to pit the cherries, if you don’t have one. A great idea!

Now it gets popped into the oven and baked for about 45 minutes. At this point, you pull it out and layer it with the streusel topping. Back into the oven for another half hour, with the most wonderful aroma permeating my kitchen! The verdict on this delectable tart, a two thumbs up, from both my hubby and me! 

Buttery-melt in your mouth...Cherry Crumb Tart
A two thumbs up for this one
Look at all those cherries….yum!

This post participates with Tuesdays with Dorie. The recipe can be found in Dories’ new cookbook “Baking Chez Moi”. However, since this Tart recipe has been shared on-line, I’m sharing it here with you. Hope you’ll  give it a try…better yet buy the book, Baking Chez Moi. It is filled with the most wonderful desserts! Then you could join us, and bake along on Tuesdays With Dorie


Cherry Crumb Tart

Adapted slightly from Baking Chez Moi
For the streusel
1/3 cup sugar
3/4 cup all-purpose flour
1/4 teaspoon sea salt
6 tablespoons cold unsalted butter, cut into small cubes
1/4 teaspoon pure vanilla extract
For the filling
3/4 cup almond flour
1 teaspoon cornstarch
6 tablespoons butter
1 large egg yolk, room temperature
1 tablespoon kirsch or 1 1/2 teaspoons pure vanilla extract or 1/2 teaspoon pure almond extract
1 pound pitted cherries
1  tart crust for 9-inch tart, rolled and stored in the refrigerator
To make the streusel, whisk together the sugar, flour and salt in a medium bowl.  Using your fingers or a pastry blender, work in the butter until you have big coarse crumbs.  Drizzle the vanilla and stir until distributed. Stash in the refrigerator.
To make the filling, pour the almond flour and cornstarch into the bowl of a stand mixer fitted with the paddle attachment.  Add the butter and mix until combined and crumbly.  Add the egg yolk and kirsch/vanilla/almond extract, and process until smooth.  Chill in the refrigerator for about an hour.
When ready to bake, preheat the oven to 350 degrees. Scoop the almond filling into the tart shell and spread to the edges using the back of a spoon.  Add the cherries and gently press into the filling. Bake in the center of the oven for about 45 minutes until the filling has puffed somewhat.  Remove from the oven and sprinkle the streusel topping, pinching them into clumps for crumbliness.  Bake another 30 – 35 minutes until golden brown.  Cool and serve.