balsamic-glazed black cherry tart

balsamic glazed black cherry tart, completely gluten-free

I’ve been back in the kitchen recipe testing. Not so much for the blog, but because Eirini & I (the girl I made the strawberry & mint macarons with) are trying to come up with dessert proposals for a few upcoming events.

She came over to the house the other day so that we could make a mess in the kitchen & figure a few things out. Prior to her arrival, I found myself wondering around the green grocers picking up fruit & asking it to speak to me for inspiration. Finally, I settled on peaches, apples & black cherries.

Good thing I got the cherries too! As soon as I showed them to Mel, he picked them up & started going on & on about caramelizing them in balsamic vinegar & honey….

My mouth was watering. Not to mention I was overcome with joy since as you may or may not have noticed, but it’s been a little while since he’s participated in anything other than eating when it comes to the site.

I let him have his way & complete artistic license to do his own thing. I managed to contribute by whipping up a batch of pâte sucrée to turn into tart shells & also a chantilly cream to fill them with.

There they sat, ready & waiting whilst I watched him prepare all his ingredients & put a huge knob of butter into the pan.

I love it when he cooks.

Is it wrong of me to say that I love him especially when he cooks? Cause I do. Not to mention I’m a tad envious as he has this raw talent for it.

I’m afraid that in todays post, the picture just doesn’t do the dish justice. It’s a shame really, but I only had a limited opportunity to photograph it & in that time, I was lacking all inspiration.

I wont deny you the recipe however. If you make it & take a better picture, show me… I’ll amend the image above & link it back to your site with a glorious, glowing review of your beautiful work.

….happy weekend everyone!

Make 1/2 batch of Pâte Sucrée. This will give you enough dough for one large tart, two medium tarts, or 15 mini tarts.

Ingredients, chantilly cream:
– 250ml heavy cream, cold
– 30g icing sugar
– 1 tsp vanilla

Directions, chantilly cream:
1. combine all ingredients in a bowl & beat until stiff. Be careful not to over-beat or else the cream will separate.
2. spoon your chantilly cream into your pastry shells once they’ve cooled.

Ingredients, cherries:
– 350g of pitted black cherries
– 25g unsalted butter
– 2 tbs honey
– 15g sugar
– 6 leaves of lavender
– 60ml balsamic vinegar

Directions, cherries:
1. place the cherries, butter, sugar & honey in a large frying pan over medium-high heat. Once the sugar dissolves & the mixtures starts to bubble add in the lavender leaves & the vinegar.
2. cook the mixture until all the liquid has reduced to a sticky syrup. Remove from the heat & allow to cool thoroughly.
3. once cool, spoon the cherries onto the tart shells that have been filled with cream. Serve  as is.

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.


share your thoughts if you want

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s