| Chef: Amanda Smith | |
| Food Mood: Elegant | |
| Cuisine: French | |
Description |
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| A rustic baked custard tart | |
Servings: 6 |
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Ingredients |
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| 2 tbs. butter 1 lb. fresh stoned black cherries (or in a syrup) 2 tbs. sugar 1/4 cup kirsch (optional) 5 tbs. flour 5 tbs. sugar 1 pinch salt 3 eggs 1 vanilla bean (or 1 tsp. REAL vanilla extract) 1 cup milk Confectioners' sugar for garnish 1 ceramic 8/9-inch pie dish or a square, ovenproof dish or individual ovenproof dishes |
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Method |
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| 1. preheat oven to 350 F and place rack in the center of the over. 2. in a large frying pan, melt the butter, add the stoned cherries and the sugar and saute a few minuets until the cherries plum up. Optionally, add the kirsch; allow to warm a couple of minutes, then light with a matche to flambe the cherries. Romove from heat and set aside. (note: if fresh cherries are not in season, use stoned murano cherries in a jar, straining the liquid). 3. In a bowl, mix the flour, sugar and salt together. Add the eggs, and mix using a wooden spoon. 4. Split the vanilla bean in half lengthwise, and scrape the inside of the bean into the milk (or simply add the vanilla extract directly). Add the milk to the flour mixture, and stir well. Pass through a sieve. 5. Butter the pie dish, and add 1/4 inch layer of the batter to cover the bottom. Place in the oven for about 10 minutes, until it sets. Remove from the oven, add the cherries, and then pour the rest of the batter on top. Normally, the cherries will rise to the top. 6. Place on the center rack and bake for about 1 hour. Test for doneness by instertin a knife in the center and checking if it comes out clean. 7. When done, remove from oven, let sit 10 minutes, and sprinke with confectioners' sugar. Serve warm or cold. |
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Notes |
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| prep time: 20 minutes baking time: 1 hour |
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Recipe source: by Chef Amanda Smith 15 |
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