On reading the recipe it looks a little complicated but each stage is fairly simple to make in itself. Basically it’s a buttery shortcrust topped with frangipane (an almond cream) layered with cherries (in my case, plums), then topped with a buttery crumble. We served this at room temperature and even lacking the ice cream we thought it might benefit from, it went down a treat. Some people had seconds. Others were excited by the prospect of leftovers for breakfast the next day.
And never fear, our future rental guests will be able to recreate this for themselves since all the equipment they need is in the kitchen and Baking Chez Moi is in the house cookbook collection (bien sûr!).
I’ll be making this again. And mum, if you’re reading – this is a dessert that dad would very much enjoy (just saying….).
Get the recipe for Dorie Greenspan’s Cherry Crumb Tart here or on p 148 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon or Amazon Canada or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
Please note: The product links from Amazon, Amazon.ca and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!