I like the trend of the last decade (or more) where tv food shows emphasize laid back cooking. No aprons, a bit of a mess, not even the need for professional training. It’s about lifestyle and charisma.
Today we’re bringing our favorite celebrity chefs to the table for Sunday Supper. The lovely Tammi, from Mommas Meals dared us to inspire ourselves in a famous face in the food world and go into the kitchen. I have to say, if you’re somewhat interested in the subject you’ve come to the right place foodie!
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We have a few good food shows here, but for today I choose a recipe by Bill Granger, a perpetually grinning Aussie that makes food seem so fresh and effortless. He and Nigella always make me believe I want to be eating exactly what they’re cooking. The power of television.
Funny how I don’t own any of his books, don’t know how that happened given the piles of books lying around in my house. So many it’s almost shameful.
And also, and this is something that happens a lot in my world, I have many, many of his recipes copied in folders yet this is the first time I make one.
And also, and this is something that happens a lot in my world, I have many, many of his recipes copied in folders yet this is the first time I make one.
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I also have a mysterious fascination with Australia. The mystery part is because I’ve never been there but it’s first on my next-trip-to-an-unknown-place list. Soon, very soon.
This recipe caught my eye because of the crust and the fact that I earnestly await cherry season. And now that they’re finally here, I like to take advantage and bake a few things. Though nothing will ever beat eating them by themselves, very cold.
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This crust defies everything they ever taught you in pastry school, or you ever read about crusts. It starts with melted butter and it doesn’t need to chill before baking. How’s that for simplicity? And believe me, it is a fantastic crispy crust. It works, it just does.
If you use a 24 cm/ 10 inch tart pan, this recipe is exact. I don’t recall many pie recipes where I measure the ingredients and they fit exactly in the pan. No leftovers at all.
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And think peaches, plums, or berries, they all work here. Choose fresh fruits that have a little acidity in them to counterbalance the butter and cream.
Bill Granger's Fresh Cherry Tart
You can substitute the cherries for other red fruits, or stone fruits such as plums or apricots.
Course:
Dessert
Cuisine:
International
Servings: 8 slices
Ingredients
For the crust:
- 125 g 1/2 cup unsalted butter, melted and cooled
- 90 g scant 1/2 cup caster sugar
- 175 g 1 1/4 cups plain flour
- A pinch of salt
- 2 tablespoons almond meal ground almonds
For the filling:
- 170 ml cream
- 2 eggs lightly beaten
- 2 teaspons vanilla extract
- 3 tablespoons caster sugar
- 2 tablespoons plain flour
- 450 g 1 pound cherries, pitted (fresh are best)
Instructions
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Preheat the oven to 350ºF/180°C.
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Have ready a 24cm/10-inch round loose-bottomed tart pan.
For the crust:
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Stir together the butter and sugar in a large mixing bowl.
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Add the flour and salt and stir to make a soft dough.
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Transfer the dough to the pan and press evenly into the base and sides with your floured fingertips. The dough seems like it's not enough but it is.
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Bake for 15-18 minutes, until beginning to brown.
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Remove from the oven and sprinkle the almond meal over the base.
For the filling:
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Whisk together the cream, eggs, vanilla and sugar.
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Add the flour and whisk until well mixed.
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Arrange the cherries over the pastry base and slowly pour the cream filling evenly over the cherries.
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Return the tart to the oven and bake 40-50 minutes until the filling is firm.Leave to cool on a wire rack and serve with cream or ice cream.
FAVORITE CELEBRITY CHEF SUNDAY SUPPER RECIPES
Starters or Snacks :
Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli
The Main Dish:
Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi
Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious – Ina Garten’s Grown Up Bacon Mac & Cheese
Alice at Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at Juanita’s Cocina – The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken
Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese
Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork
Elisabeth over at The Hand That Rocks The Ladle – Emeril’s New Orleans Style Red Beans & Rice
Amazing Sides:
Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip – Gabriele Corcos’s Gnocchi di Patate
Shelby at Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto
Sweet Endings:
Renee over at Magnolia Days – Brownie Tart
Conni at The Foodie Army Wife – Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Katy over at Happy Baking Days – Mary Berry’s Treacle Tart
Jaime over at Mom’s Test Kitchen – Southern Tea Cakes
Amy over at Kimchi MOM – Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry – Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand Tarts
Wine Pairings:
Martin at ENOFYLZ Wine Blog
Please join on us via Twitter for #SundaySupper throughout today.
In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
Wow Paula!! This looks amazing, and I love how you melt the butter and everything, I totally get what you mean, while I watch a cooking show I ALWAYS want to have what they're cooking, that's why I tend not to watch too many of them cos i just get hungry and then realize I don't have the ingredients hahaha
Oh, this is right up my alley. Too bad that cherry season is 8 months away up here 🙁
Beautiful!
Looks great! The inside reminds me of cherry clafouti.
Gorgeous! Stunning! I am saving this for when it is cherry season here. Until then I might just have to experiment with the other fruits. I know I need to try out the crust.
Wow, I know what I will be making my mom for her birthday next year! Charries are her favorite thing, she will love this.
Beautiful tart! Thanks for sharing!
Wow I love cherries, definitely a keeper!
What a gorgeous tart. I love the cherries, and the custard – yum!
The tart looks fantastic. And I love this sentiment – "No aprons, a bit of a mess, not even the need for professional training." It's the rise of the home cook and food bloggers. 🙂
Oh yes!
I'm not familiar with Bill Granger but I love cherries! You MUST visit Australia (and New Zealand too) when you get a chance.
I will, no doubt about it!
What a professional and tasty dessert my friend 🙂
Cheers
Choc Chip Uru
I, too, like the trend towards simple and good food. This tart looks great and so fresh.
Your photos look great also! 🙂
Wow Paula, now that is a gorgeous dessert, stunning!!! Never heard of Bill Granger but I will have to keep my eyes open for him now.
I can't believe I haven't heard of Bill Granger, but this tart makes me wish I had. It also makes me wish I could get good cherries for less than $6/lb right now!!
I agree, Brianne! The cherry crop was HORRIBLE this year. I'm aching for this tart right now!
Oh Paula this is simply beautiful. There are no words. This has definitely made my to-try list, especially seeing as I've never made anything of Bill Grangers.
I'm like you – I enjoy the more realistic approach to cooking – a dropped egg here or there, flour everywhere – yep that's how I cook. 🙂
Have a fantastic Sunday friend!
Oh goodness, Paula… this dish and your blog are absolutely GORGEOUS! I'm so glad that I've joined the #SundaySupper group. There are so many wonderful blogs like yours that I've got to uncover! 🙂
Welcome to this wonderful group Bec!
Beautiful, just beautiful! I will be bookmarking this ready for Spring! I haven't heard of Bill Granger, but I love Nigella, so I will definitely be looking him up.
we would welcome you here in australia! especailly if you came bearing goodies like this 🙂
that's so interesting about the melted butter in the pastry – i can't wait to try that. cherries and all the summer fruits you mention haven't yet started here, buther in tasmania we grow the best – so this recipe will definitely get a go. thanks paula!
Thanks hon, I will bribe you with some dulce de leche or alfajores and then we can meet for coffee!
I AM ALL YOURS
🙂
This looks so delish!! I've never made a Tart but you make me want to try it!! Thanks for sharing.
Your photos are stunning Paula! Also, I'll take the right half of the cake.
Wow – this tart is absolutely gorgeous! My husband is such a huge fan of cherries; I know he'd enjoy this recipe!
Hi Paula,
Greeting from Australia!
Your cherry tart look fabulous and this recipe seems perfect for the current Australian cherry season!
Nice to know you via blogging and always nice to know bloggers from the side of the world. It is always depressing for me to be in opposite seasons being the minority from down-under. Glad that I found your blog! Following you via Twitter and blogger.
Zoe
Absolutely, I have that same feeling all the time about the difference in seasons. You Aussies are my seasonal buddies in the food world!
Yum! I'm pinning this one. Not too many fresh cherries here in Cali this time of year, but this looks amazing!
The cherry tart looks absolutely delicious. I rarely have the chance to make treats with cherries since we love eating them fresh. However, recently I had a chance to make something with cherries for my mom, and have yet to be posted. I love your blog, and thanks so much for coming over Paula! cheers, Jo
I absolutely love cherries and this tart looks divine. Do you think it would work if I made the custard chocolate for a kind of black forest effect?
That is a brilliant idea and I believe will be even better than this tart! I am planning on playing around with this crust since it´s so incredibly easy and fast. A cocoa version is at the top of my list.
Ah you found my winter fruit obsession. I cannot get enough of black cherries at this time of year.
This looks so, so yummy, Paula!!! I'm ready for summer…LOL.
I am not familiar with bill granger but this part looks so beautiful. You are such a talented baker. Makes me realize how inadequate my baking skills are. lol
Oh what scrumptious photos! We are headed straight into winter and fresh cherries are a distant memory. But I do have some hidden away in my freezer I have been saving for a special occasion. Your lovely tart would make for a stunning holiday dessert! A splendid recipe!
This is the kind of dessert I love. Your photos are fantastic, Paula. Each one makes me want to take a bite. I love this recipe:)
WOW….I mean WOW…that looks gorgeous. I love cherries but Kevin says he isn't much of a fan. I think I can make him a fan if I make this!!!
Oops.. I saw this recipe too late.. 😀 I had half kilo of cherries on weekend, but actually finished all of them yesterday.. 😀
This looks so wonderful…cherries and custard…what could be better!!
This looks amazing Paula! I'm saving this one for cherry season for sure!
I've never made a tart before. This is beautiful Paula! Thanks so much for sharing with us.
What a wonderful looking dessert!
Oh my word! This custard tart is simply beautiful!!!! And I love what you said "makes me believe I want to be eating exactly what they´re cooking. The power of television. " so true!!!! And I love Nigella too. . I can't believe no one was inspired by her this week! Anyway, I love that she ends each of her shows by going back to the fridge late at night or coming back from somewhere but always going to the fridge to get some food before going up to bed. . seems very realistic to me!!! LOVE her! 🙂
Oh and I meant to tell you- I love your photos in this post!!! Beautiful!! you captured everything beautifully!!
Paula – this looks wonderful, and kind of like a clafouti tart! The crust really is different and I am dying to try it. But it won't be with cherries for a LONG time. But, as always, you are giving me a list of things to make when the season returns north of the equator. ~ David
Sorry – one more comment! Your photos are wonderful and have been consistently so – such an inspiration for me to work on mine!
Thanks David, I have such a hard time with pics sometimes, feel like I´m not fussy enough to get perfect photos. But then if the food comes through I´m happy with them. For me it´s about others being able to see the real dish.
Paula, I adore everything you make and this is no different. What a gorgeous tart! I love the bursts of deep dark red from those luscious cherries. And be still my beating heart – did you say dough made with MELTED butter that doesn't need to be chilled? Traditional pastry dough is my baking arch-nemesis. I need to try this dough ASAP!
Holy heavens! I want a slice and I want it NOW!
I could eat cherries every day of my life! This looks awesome!
I saw Bill make this on TV. Went searching and found your blog. Raspberries have just come into season so used them instead. Pastry, custard and raspberries – yummo.