Tag Archives: Cherries

Market Hopping and Cherry Tart

25 Aug

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. Image  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.

Pistachio Frangipan adapted from Tartlett.

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)

2 eggs

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.

Butter Baking

A blog of baked goods, custom cakes and desserts

Jo the tart queen

food, travel & photography


Teresa Floyd Food & Photography

Hello Sweet Dessert

baking . cooking . et al

Jay Voclain - A sweet story

A Young pastry chef who aspires for more, decides to push her luck by moving to Los Angeles and starts her own company.


Life is short. Eat well.

Mon Voyage Culinaire

Nana's Culinary Journey

My Baking Cottage

where sweet & savory meets!

The Curious Baker

Gluten Free . Seasonal Recipes . Alternative Flours . Interesting Combinations



Cooking Without Limits

Food Photography & Recipes

My husband cooks

A tasty look at the food he makes, and I eat


adventures in food, travel, and photography

Liege Waffle Recipe / Gaufre de Liège Recette Blog

Liege Waffle Recipe / Gaufre de Liège Recette

Bicil The Baker


My kitchen of love ~

What's behind my kitchen door


Homemade Memories

Leelabean Bakes

Cakes, cookies, dessert! Learn how to bake!

100 Days Of Evelyn

Dessert recipes, tutorials and photography

%d bloggers like this: