Roman cherry tart with almond crust and almond ice cream from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 93) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brandy for grappa.

  • Kinhawaii on July 25, 2019

    I have also made this several times over the years. Easy & delicious but dread pitting all those cherries. I have made the same amount of crust in a round 10 inch pan with 2.5 lbs of cherries but recently made it in a 9 inch square tart pan which I think is easier to cut. I haven't tried it with the almond ice cream yet but dairy in some form definitely improves things. I also put it back into the oven, when prebaking the crust to give it more color & more of a toasted taste after I remove the weights, for at least another 10 minutes or so. Next time I will save the pits to make Stella Park's cherry whipped cream.

  • julesamomof2 on August 19, 2017

    Made several times now, to great success. This is what I think of when I'm trying to decide if I should make cherry pie. Crust much easier than rolling out a traditional pie crust, and personally I think it tastes better. I haven't loved many of the desserts in this book, but this one is a keeper.

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