Tuesday, August 11, 2015

Cherry Crumb Tart - Tuesdays with Dorie

I like my fruit desserts to be really fruity and I had hoped that this recipe, the latest Tuesdays with Dorie pick from Baking Chez Moi, would do my batch of beautiful Ontario cherries justice. Unfortunately, embedded in a sweet almond cream, sandwiched between a cookie crust and streusel topping, they were quite lost.
There was nothing wrong with the components of this tart. Dorie's foolproof sweet tart crust made with ground almonds this time, frangipane, and crunchy streusel topping that included orange zest and cardamom turned out well but I thought the tart too sweet, rich and buttery and was disappointed that it wasn't a great showcase for the gorgeous cherries that went into it. 

I was in the minority; my tasters had no problem polishing it off!

Visit here to see what everyone else thought of our latest baking project.

16 comments:

  1. I will agree that at times the plums I used seemed to be lost. Of course, as soon as I say that I get a fork full of lovely warm, soft, plums. Loved it!

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  2. Zosia. You are so right about the cherries getting lost in the tart. The ratio is off, if you ask me!

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  3. It's too bad that your cherries were overpowered. I felt like the orange zest and the cardamom helped bring out some of the cherry flavors (I used a few more cherries than recommended). It was an unexpected oomph for my tasters.

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  4. Zosia if you are looking for strong cherry flavor I would try the cherry pie recipe from Cook's Illustrated. The recipe is on many blogs on the internet. It uses 2 pounds of cherries and is much less sweet than this tart.

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  5. Interesting. I used 1lb of plums and there was definitely enough fruit in there. Maybe just add more cherries next time?

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  6. Oh no! Sorry you were disappointed. I liked the sweet, buttery aspect of the dessert. Your tart looks beautiful.

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  7. Hi Zosia,
    Sorry to hear that this tart turn out quite not what you expected! I've used blueberries and I could hardly taste the filling, as the blueberries sort of taken over! Maybe you could try with more cherries the next time round. But your tart looks gorgeous and glad to know that your tasters have no problem polishing it off!

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  8. Do you think you didn't use enough cherries, Zosia? From the looks of your beautiful tart, it seemed as if your cherries were smaller than Kathy's or Ro's. Maybe not, just asking. Anyhow, I would have eaten your tart without hesitation. It looks delicious.

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    1. Mary, it's possible my cherries were smaller but I went by weight and added extra, maybe 50-60g. I've mentioned in CCC that I don't like butter much and I didn't expect that to be the predominant flavour in a fruit tart. I was overwhelmed by it. My opinion doesn't reflect what family thought of it - they enjoyed it!

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  9. Sorry this one wasn’t a winner for you, Zosia. It did have a buttery taste…I think that’s why I enjoyed it so much…I love butter, almonds, and cherries! Nice job, it looks beautiful!

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  10. It looks perfect, sorry you did not enjoy it as much as your family. I love the
    topping on it, I could not get mine to work but it tasted good anyway.

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  11. Sorry you did not care for this one. It did call for a lot of butter - yet, I still enjoyed it. Glad the rest of your family like it. :)

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  12. oh, that's too bad. but happy to know your tasters ate it up--it really does look beautiful!

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  13. I agree that the taste of the cherries was lost. That said, I love buttery crust, so it wasn't a hardship for me! Love that you used Ontario cherries -- yay, Ontario!

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  14. That's too bad that the cherry flavour was lost. I bought twice as many as I needed and am planning to make (and freeze) a small pie with the rest.

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  15. It makes a lot of sense to me that the best cherries would get lost in this. One of those fruits that are just heaven on their own if they are fresh and ripe.

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