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Fresh Sweet Cheeeies with Stems
Taylor S....
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La Belle Cuisine
Cherry and Ganache
Tart
in a Spiced Nut Crust
Summer Fruits: A Country Garden Cookbook
Recipes and text © 1995 Edon Waycott,
© 1995 Collins Publishers
San Francisco
 
“This
cinnamon-scented cookielike crust is spread with rich chocolate
and
balanced with sparkling fresh fruit. Instead of the cherries, try
thinly sliced
apricots or nectarines or a combination of fruits.”
Spiced
Nut Crust:
3/4 cup walnuts
3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/3 cup firmly packed light brown sugar
4 tablespoons unsalted butter, cold
2 tablespoons ice water
6
ounces semisweet chocolate
1/2 cup heavy cream
1 pound pitted dark sweet whole cherries
(approximately 3 cups)
Melted currant or apple jelly, for glazing
(optional)
Confectioners’ sugar, for dusting (optional)
Preheat
the oven to 350 degrees F.
In
a food processor fitted with the metal blade, grind the walnuts finely.
Place on a baking sheet and toast in the oven for 10 minutes. Remove and
let cool.
Return
to the food processor and add the flour, salt, cinnamon, nutmeg
and sugar
and pulse to combine. Cut the butter into small pieces and pro-
cess until
the mixture resembles coarse meal. Add the ice water and pulse
until the
dough holds together when pressed between two fingers. Turn the
dough out
onto a piece of plastic wrap and press into a disk. Refrigerate it,
wrapped in the plastic, for at least 1 hour or overnight. (At this point
the
dough can be tightly wrapped in plastic and frozen for up to a week.)
Preheat
the oven to 350 degrees F.
With
floured fingers, press the dough evenly into the bottom and sides of
a
9-inch tart pan with a removable bottom. Bake for 35 to 40 minutes, or
until the edges are lightly browned. Remove to a rack.
In
a small saucepan set over low heat, melt the chocolate with the cream.
Stir until well combined and remove from the heat to cool slightly. Pour
into the baked crust (the crust can be warm) and smooth the surface. At
this point the chocolate can be cooled to room temperature, wrapped well
and stored for one day at room temperature.
Otherwise,
while the ganache is still soft, you can lightly press the cherries stem
side down into the surface in concentric circles. Arrange the fruit on
top
just before serving. Glaze the cherries with melted jelly or dust with
confectioners’ sugar, if desired. Serves 6.
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