Sour Cherry Frangipane Tart & Winners!
Remember that gorgeous sour cherry coffee cake I made in 2015?
Well, that little cherry is back at my farmers' markets and I am going to grab them while they last.
I've been hearing about sour cherries for years, my sister-in-law always telling me how special they are for jams and pies......and a food blogger that I read gets nervous when he sees them at the farmer's market, because he knows their time is so short (that's a bit weird, but I kind of get it.....it's how I feel about figs, I want to buy them all when I see them).
People are obsessed with them.
So what is all the fuss about?
First of all, these are a "sour" cherry (hence the name, duh), not sweet. Not great for eating, unless you like to eat lemons (but I didn't mind eating a few).
They are wonderful to pit, nice and small, with the pit coming out easily, and they don't stain your clothes or skin!
I chose the NY Times Frangipane Tart for my first recipe......I will be making another sour cherry coffee cake with the rest.
If you are not acquainted with "frangipane", get to know it. It is a simple almond filling and goes so well with summer berries (especially figs!).
I am posting the recipe w/ the NYT crust, but I used puff pastry, which always works out well for me.......
Sour Cherry Frangipane Tart (adapted from the NYT):
For the Tart Dough: (you can also use puff pastry)
1 cup/125 grams all-purpose flour
¼ cup/45 grams granulated sugar
⅛ teaspoon salt
6 tablespoons/86 grams chilled unsalted butter, in small pieces
1 egg yolk beaten with 2 teaspoons water
For the Filling:
1 cup/4 ounces/sliced almonds (you can use almond meal, not almond flour)
1 tablespoon all-purpose flour
1/2 cup/90 grams granulated sugar
5 tbsp unsalted butter, at room temperature
1 teaspoon almond extract
12 ounces/350 grams pitted cherries (about 1 3/4 cups)
confectioners’ sugar, for dusting
Grind almonds in a food processor and set aside.
Roll dough out into a large circle and lay it in a 10" fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
Heat oven to 425F degrees. Blind bake tart shell until lightly browned, about 12 minutes. (You do not need to cover the shell or use pie weights, and if you are using puffed pastry, obviously, skip this step).
Make filling. Mix everything except for the cherries, in a large bowl until nice and smooth.
Turn the oven down to 375F.
Pour frangipane mixture into the pie shell and cover with the pitted cherries.
Bake for 30-40 minutes until the filling is puffed and golden.
Let rest in the tart pan 15 minutes before unmolding.
So good with whipped cream or vanilla ice cream.
And on another order of business.....thank you for all of your lovely comments from Monday's anniversary post, it made me feel so good!!
And the winners of the DEISS Pro Julienne Peelers are: drumroll please......
SEMS Library Lady
Carla (from Dallas who loves figs now)
Please contact me with your mailing addresses, so you can receive your new gadget (which you will LOVE!).