|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 Dorie, August 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!
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!
|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.