My friend Dorie Greenspan is a wonder. She writes these big, comprehensive, fun, delicious cookbooks, collaborates with the likes of Pierre Hermes and Daniel Bouloud and knows how to tie a scarf so she is right at home in Paris.
Yes, Paris. Dorie was smart enough to figure out how to split her time between Paris, New York and Connecticut, and we are the lucky recipients of her French food wisdom.
In a few short months Dorie’s next book will launch, and it’s already my new favorite. My review copy is already dog-eared, and now it’s cherry stained too.
Because cherries are at the height of the season here, and because a number of us are celebrating Paris in July, this is the time to make Dorie’s Cherry Crumb Tart, just a small delightful preview of her new Baking Chez Moi.
Alsatian inspiration
Dorie explains that this recipe is inspired by the streusel-topped creations of Alsace, that region to the east that borders Germany and makes delicious wine. I’m enamored with the almond flour filling, and thus I used a smidge of pure almond extract to boost that flavor. You can use the cherry liqueur if you prefer.
Also note that this calls for your own pastry crust recipe. Use your favorite recipe, or check out one of Dories earlier baking books. I made this on a shriekingly hot day and found it works great to make the components ahead and then chill them until ready to bake.
And while you’re thinking about what else to serve with your tart, check out what Tamara, Adria and Vicki have to report about Paris in July.
Cherry Crumb Tart
Adapted slightly from the upcoming 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.
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