...Scout has already put in a request to have this flaming tarte for his birthday...
...and he was my helper as we made this last night - it was like a science experiment in the kitchen...
...Julia graciously allows the use of canned or frozen cherries in this recipe - otherwise we wouldn't have made it - because all we could find at the grocery was canned cherries...
...You start with some wine and mix in some lemon juice...
...and some sugar...
...add your cherries...
...and let simmer 5 - 6 minutes...
...set aside...
...then you make your pastry crust and your crème pâtissière - if I have time this evening I'll come back and post that process as well - if not tonight - tomorrow for sure...
...then you drain your cherries and add them to the crème...
...very pretty...
...pour that into your prepared pie shell...
...sprinkle on some sugar...
...before the broiler...
...run that under the broiler until it's bubbly...
...after the broiler...the broiled sugar forms a little bit of a shell for you to pour the kirsch onto...
...Scout gets ready for the exciting part...
...we turn out the lights and pour on the kirsch...
...and poof! a pretty blue flame...
...that slowly burns itself out....we didn't try the carrying the flaming tart to the table trick that Julia suggests...
...but it was a lovely dessert...
...the creme was perfectly firm and sweet and then you got that little burst of cherry in each bite...lovely...
The Substitutions were actually in the pâte and the crème:
Earth Balance for Butter
Soymilk for milk
flax seed goo for egg yolks
Recipe here: Mastering the Art of French Cooking
p. 643-644
SO AMAZING!!!!
ReplyDeleteLooks delicious and like fun!
ReplyDeleteAWESOME!
ReplyDeletevery neat - but a long wait until the next birthday!! love, k
ReplyDeleteThis looks and sounds incredible! I have had a big craving lately for cherries, this might be a nice way to indulge...
ReplyDeleteI'm french and actually... you teached me something about French Cooking today, cause i really never heard about that recipe!!!
ReplyDelete:)
I deeply love the concept of your blog, btw ;)
-Pom-
looks divine...
ReplyDeleteThis brought back a memory I had quite forgotten. Sometimes my grandmother made me a cherry pudding. It was made with canned cherries - large red cherries, very sweet.
ReplyDeleteShe made a suet pastry, lined a basin which was filled with cherries and crust put on top and the pudding steamed and eaten with custard (made from pawder).
It was my favourite pudding, such a treat.
This looks very good and it tempts me to make it. I shall look out for canned cherries.