This tart is from one of my favorite cookbooks, Patricia Wells At Home in Provence. I purchased sweet Bing cherries for this tart, but have also used sour cherries. I'll eat it either way. This is a wonderful way to use fresh summer cherries and has an amazing almond crust! I do, however, find myself always baking it longer than suggested in the recipe below. I like my crust brown and the base well-baked! Every time I look at this cookbook, I promise myself that some day I must take a class with Patricia Wells at her home in Vaison-la-Romaine. Some day...
6/30/2009 08:40:03 am
This sounds really fabulous. I am partial to the cherry and almond flavors brought together. This crust sounds especially good. The ground almonds must give it some extra sturdiness, not to mention flavor. It's similar to my sandbakkels recipe! Thanks for sharing this, I'll be making it one of these days during cherry season.
6/30/2009 10:31:08 pm
Yum, yum, yum. This looks great. The crust sounds delicious. I must try it. BTW, ditto on wishing to do a class with Patricia. That would be amazing!
7/1/2009 02:35:45 am
Here my sweet cherries are ripening and there you are posting he perfect recipe. I look forward to making this tart with peaches as well or apricots when that season arrives. Thanks Eileen! -tc
2/10/2015 12:48:18 am
Made it with sweet cherries from Trader Joe's. Superb. I used turbinado raw sugar and cut down almond extract to a couple of drops. Also used slightly less flour.
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