15 May 2014
This is a cherry time recipe and one I like to make as much for the pleasure of reading the recipe again as for the end result.
I take a slightly less dramatic approach to the oven temperature than that described below and the result is just as delicious!
Calling it a Country Tart based on a recipe given to him by his neighbour, Edouard de Pomiane simply takes:
– a portion of bread dough,
– enriches it with a little extra butter,
– sprinkles the flattened dough with generous layers of stoned cherries and sugar,
– bakes it in a hot oven for 20 minutes and serves it cold,
providing the following charming assessment of his endeavours:
“When you open the door you will have a shock. It is not a pretty sight. The edges of the tart are slightly burnt and the top layer of cherries blackened in places. The bottom of the tart is filled with very runny juice. Well, it can’t be helped. You must not cook it any longer or it will burn. Sprinkle more sugar into the cherries to thicken the juice. […] Let it get cold and carry it to the table. It will be received without much enthusiasm for, frankly, it is not too prepossessing!
Don’t be discouraged. Cut the first slice and the juice will run out. Now try it. What a surprise! The tart is neither crisp nor soggy, and just tinged with cherry juice. The cherries have kept all their flavour and the juice is not sticky – just pure cherry juice. They had some very good ideas in 1865!” Edouard de Pomiane, Cooking with Pomiane, Serif Books