Cherry Crumb Tart – A Baking Chez Moi Catch Up


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.


FFWD – Whole-Cherry Clafoutis


You may be asking yourself, Teresa who? I’ve been absent a while, haven’t I? I fell down the rabbit hole of some contract work, but I’m glad to be back, and I can’t wait to see all your versions of this cake…pudding…pudding-cake. Maybe I’ll just stick to clafoutis, it’s more fun to say, anyway.

Cherries are just hitting the market here, so the timing of this week’s recipe was perfect, as was this dish. I’ll be having my second slice shortly.

So what does your summer hold? Mine’s going to include a lot of canning, a lot of planning, and (I hope) a week or two of relaxation in September.

You can find many other blogged descriptions of this week’s FFWD recipe here: Whole-Cherry Clafoutis