The other day, a college buddy of mine dropped by with surprise goodies!! What else? Chocolate!!! Well with the extra abundance of goodies I got I decided to make a tart. Now as we all know, besides me preaching how wonderful summer is and the abundance of fruit…ummm…its true. Just strolling down the market is a blast walking down isles and isles of a rainbow; purple, red, orange, yellow, green, blue. This time I chose crimson red and what do I get??? Cherries!!! What a good time it is as the markets are filled with them. I don’t recall a market in town that doesn’t have them in stock. In fact they looked quite nice and plump. There were several kinds to choose from such as Bing, Rainer and local. I just chose the local ones. I’ve had both Rainer and local ones. For me the real difference is the sweetness and texture. The local cherries, more common, has a softer texture and a more pronounced taste whereas as the Rainer variety has a firmer texture and sweeter. Its individual preference. This time I bought local ones they were sufficient and looked quite fresh.I remembered that I had quite a bit of pistachio left in my stash all hidden in a safe place that I decided to make a Cherry Frangipan Tart.
For me, I have used both almonds and pistachios in making a frangipan tart but I found that pistachios when baked adds pleasant and delicate flavour to the pastry or tart in my case. Almond you get the aroma but I found it is over shadowed by other ingredients involved.
I scoured the net and found a recipe worth sharing it is from http://www.tarteletteblog.com/. She writes an amazing blog on desserts and actually I found my inspiration in writing blogs from reading hers.
1 stick unsalted butter at room temperature
1/2 cup whole cane sugar (I used granulated sugar)
1 cup ground pistachios (I toasted my pistachios and ground them up)
1/4 cup heavy cream
Notes: For me, I found that using cane sugar over whelms the rest of the other ingredients. While it does produce a nice caramelized sugar cane taste, nonetheless I lost the delicate pistachio flavour hence I stuck to granulated sugar. I also wanted to accentuate the pistachio flavour in the tart thus I toasted my pistachios and ground them up in a coffee grinder, a worthwhile contraption. Having a coffee grinder grind the nuts, the end product I got was more refined and almost silk like in texture. Good for use as a base for macarons. As for the addition of whipped cream, I found that it gave the mixture just the right richness in flavour along with the butter.
The taste is quite nice, mildly sweet not too overwhelming. I really liked the contrast in colours, green with little red jewels scattered about. After a bite, I got a taste of the roasted pistachios complimented by the sweetness of the cherries. Add a dollop of whipped cream and enjoy.