Oh, cherries. I do love you. Why do you have such a short season? I only get to enjoy you for a couple weeks a year. I love you tart and sweet. I love you pies, tarts, muffins, smoothies and just plain fresh. Oh, don’t try to fool me with some “cherry flavoring” that is just way too over-powering and cloyingly sweet. Your flavors are to fresh and clean and sometimes very subtle. And canned pie filling? Please, it should say “cherry flavored jelly with a few cherries” on the can. I need CHERRIES in my pies, not jelly.
This week the TWD group went right to my heart. We made Dorie’s Cherry Crumb Tart. This tart consisted of a hazelnut cream, fresh cherries and then a streusel topping. There were no parts for me to dislike. The recipe had a pound of fresh, sweet cherries. This is probably one of the last weeks I’m going to be able to find fresh, in-season cherries and I’m glad this recipe showed them off.
Cherries here in Wisconsin are kind of hit or miss for the rest of the year. Hopefully I’ll be able to make it to Door County, Wisconsin, next weekend to pick some tart cherries. Some of you might not know this, but Door County is world renowned for their tart cherries. I’ve been so spoiled to live less than 2 hours away. It should be prime picking season next weekend, so I need to get there soon. That season only lasts a few days each year.
If you aren’t fortunate enough to live where cherries are available though, this tart would also be great with blueberries, raspberries, peaches, nectarines, or even apricots. It was definitely a hit in this household. I made it over the course of three days, which was great since there are 4 parts to the recipe. There is the tart dough, the streusel, the nut cream, and then you have to pit a pound of cherries. My 4 year old son helped. He helped me make the tart crust and the nut cream. He loves using the food processor.
If you are so fortunate to have an excess of cherries, I would recommend making this tart. At least you know one pound of them won’t go to waste. Enjoy!