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Tarte aux cherises from Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking by Elizabeth David

  • cherries
  • granulated sugar
  • all-purpose flour
  • butter
  • cream
  • egg yolks

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Notes about this recipe

  • veronicafrance on July 13, 2018

    A typically brief ED recipe: five sentences, and instructions about as explicit as a GBBO technical challenge. I recognised it as almost identical to the classic recipe for tarte aux myrtilles, so I adapted it slightly in ways I thought would improve it. She doesn't tell you to blind-bake the pastry, but it seemed to me a recipe for soggy bottoms not to, so I did. Then I sprinkled a thin layer of blended ground almonds, flour, and sugar over it to absorb juice, before adding the cherries. "Bake" is the final instruction, not specifying for how long or what temperature. It took a surprisingly long time for the cherries to soften, and I ended up baking it for about 45 minutes at 170C. The cherries didn't leak nearly as much juice as I expected, and although it tastes good it doesn't look that attractive. It would be greatly improved by glazing it with sieved cherry jam after removing it from the oven. I think it could also have done with more than the teacupful of cream she suggests.

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