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.

20 comments:

  1. I love this Cherry crumb tart Kathy!! Look amazing!

    ReplyDelete
  2. My son started school today but we will have summer weather in California until October. We loved this tart too, every last crumb. I look forward to making this one again.

    ReplyDelete
  3. How gorgeous! And I love the square tart form too, Kathy.

    ReplyDelete
  4. I always press Dorie's tart dough into the pan - so easy and saves the headache of rolling out. Your tart looks devine Kathy.

    ReplyDelete
  5. Your tart is gorgeous! I love the square tart pan. I'm glad you enjoyed it.

    ReplyDelete
  6. Lovely tart! And I like your square tart pan!

    ReplyDelete
  7. The side view of the tart with the cherries showing through is a lovely shot. I had a little trouble too with one batch of dough while rolling out. Pressing it back together saved the day.

    ReplyDelete
  8. All of you Chez Moi gals are giving this a thumbs up and I can understand why. This does look delicious, Kathy. You are a magnificient baker. That's for sure. I also love cherries so this recipe would work for me. Michael and I had an antique cherry pitter which worked wonderfully but he did the work, I did the baking. When I made Roasted Almond-Cherry ice cream recently, I had to do the pitting myself. Not so much fun! Nice job. Beautiful dessert.

    ReplyDelete
  9. Your tart looks really, really good. I wish I could have a corner piece right now.

    ReplyDelete
  10. Your tart is beautiful! I too had issues with the crust, but mine was the opposite... Mine broke and had to be pressed in. Ah the vagaries of weather changes!

    ReplyDelete
  11. Your tart does look wonderful Kathy. I love the way your streusel turned out. My Mom was from the
    Alsace region and she would always make beautiful crumb cakes with the streusel on top. I think
    that was the part I loved best.

    ReplyDelete
  12. Looks great, Kathy! I once borrowed a crank operated cherry pitter to make cherry jam. It was amazing. I have wanted one ever since, but make do with my olive pitter.

    ReplyDelete
  13. yay to two thumbs up! love the look of the square pan.

    ReplyDelete
  14. Your tart: mmmm! Want! That is all. :)

    ReplyDelete
  15. Beautiful Kathy. And I am with you on loving tarts!

    ReplyDelete
  16. Gorgeous, Kathy! Of course, Bill won't eat cherry desserts. Sigh. I hope to join in one day soon :)

    ReplyDelete
  17. Your tart is beautiful, Kathy. Definitely a two-thumbs up recipe!

    ReplyDelete
  18. I'm seriously thinking about getting a cherry pitter (my hands were very Lady Macbeth after I made the tart). Yours turned out beautifully. This is one I'm going to be making every year and trying with other fruits and berries, as well.

    ReplyDelete
  19. I loved this recipe, and I'm a huge fan of this dough. If it doesn't require rolling out, it's a winner with me!!

    ReplyDelete
  20. These gorgeous square shapes are tempting me to buy yet another tart pan. Looks fantastic.

    ReplyDelete