This is not a cherry crumb tart this is a raspberry tart. I could not find any fresh cherries at a reasonable price. They are asking close to 15 USD for 12 oz. They do not import frozen cherries any more which to me is just too bad since I love the clafoutis from Dorie’s other book AMFT.
So I just bought 500gr of frozen raspberries since we all love raspberries and I thought it would be a nice balance to the sweat tart.
I was a bit stressed as to how many minuets the partially baked tart crust would stay in the oven. I do not like over baked crust. It stayed in the oven for close to one hour and 45min. As you can see the crust is pretty dark. If you have extra tart doe I recommend making a small disk like shapes and baking them for a few minutes and then put on some raspberry or strawberry jam and dust some confectioners sugar on top. Sablé Heaven.
I did not blend the sugar with orange zest but used lemon instead. I did use the cardamom and pure vanilla. I would love to do this one again but would like to cut some corners on the baking time, it goes 3 times in the oven I would see if I can just make it 2 times. My guests loved this one and so did I. I used the raspberries frozen (did not defrost) and used only 250gr or 9oz. I baked them just like the book says for fresh cherries. The recipe for the crust is just golden, I have had some great compliments both here in Iceland and also when I baked it in France this summer.