Seasonal Fruit Desserts by Deborah Madison

Author:Deborah Madison [Madison, Deborah]
Language: eng
Format: epub
ISBN: 978-0-307-95623-1
Publisher: Ten Speed Press
Published: 2012-04-25T04:00:00+00:00

Cherry Tart with Crushed Amaretti

MAKES ONE 9-INCH TART, SERVING 6

Bings and Lamberts make a handsome, deep red tart, but a jumble of red and yellow cherries like the blushing Rainier is fetching, too. A few pie cherries added to the sweet varieties would lend their essential cherry flavor. There is no cream or custard to hold the fruit in place, just a coating of warm red currant jelly. If the cherries roll off when you slice a piece, just stick them back on. This simple pastry is good with almond ice cream or the Yogurt-Honey Ice Cream.

One 9-inch Tart Shell, partially baked, dough flavored with ¼ teaspoon almond extract

⅔ cup crushed amaretti (6 to 7 pairs) or ground biscotti

1¼ pounds cherries

3 tablespoons red currant jelly, heated and strained

1 tablespoon organic sugar

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