What don’t you have time for? It might seem like it’s quite a long list.
But, a better question might be, what do you have time for?
For me, that includes making things by hand, whether that’s a pair of booties for a friend’s baby or a meal made with the freshest ingredients of the season. I’d much rather spend my down time on those things than in front of the television.
I certainly had time for this tart, even though it takes a little planning and patience. Dorie has streamlined her sweet tart dough so that it does all its resting in the pan, getting it baked and cooled a lot sooner than her earlier versions. Still, you have to factor that time into the equation before you commit to this tart.
The filling needs an hour in the fridge, so start with that and you will be ready to go as soon as the tart crust has cooled. In the meantime, mix the streusel and pit the cherries. (While you pit the cherries, you can even watch television. I’m not a puritan, you know.)
The tart bakes for about forty-five minutes, and then another half-hour or so after you top it with the streusel, which gives you plenty of time to get a summer supper together.
By the time you’ve finished dinner, it will be cool enough to serve. With a flourish of icing sugar, if you’re so inclined.
Now, who wouldn’t have time for that?
You can find the rest of the Tuesdays with Dorie crew’s entries on this recipe here: Cherry Crumb Tart.
One Wet Foot 
This is definitely a tart that you need to make time for! My new summer fruit favourite!
Mine, too – I can see myself making variations with different fruits and berries all summer long!
Clearly, you’re making time for all the right things, Teresa! The tart looks scrumptious.
It’s so good!
Wow, that is one good looking crust. Everything looks so delicious. Jim was in his glory, he loves cherries, me, not so much but I never pass up a good crust. Have a great weekend.
Thanks, Ro! I’m glad Jim enjoyed it. I hope you have a great weekend, too. 🙂
Your tart looks gorgeous Teresa – I agree, well worth the investment of time. Love your new blog header!
Thanks, Gaye!
Beautiful looking tart! It’s a new favorite for me too, I like the idea of making variations on it in different seasons and with other fruit. Cherry season is too short to restrict it to just cherries. I completely agree that it is so worth taking the time to make it.
Cherry season is far too short., it’s true. This tart didn’t stick around long enough, either!
It looks delicious.
Of course, if you are really pressed on time (or somewhat lackadaisical about things or can’t find your tart pans), you could skip the crust and combine the filling and the cherries, top it with streusel and call it a day. Not that I know anything about that 😉
I like your rogue take on this dish!
You’ve convinced me that this is indeed a delicious tart that worths taking the time to make, especially when you’re in the mood for a cherry tart.
Absolutely – this recipe would work really well with lots of other fruits and berries, too.
Your crust looks absolutely perfect!
Thanks so much – Dorie’s crusts always work out so well!
Oh man, you gotta get a tv you can see from your kitchen;) I’m such a vidiot it’s sad. Looks like your tart turned out lovely.
Thanks! Our kitchen is so small, it would have to be a holder for my phone! 😉