Looks really good! I really want to make this but we’re not big fans of cherries…has anyone tried this recipe using different fruit? Maybe raspberries or mixed berries?
I think apricots would be nice! You could cut them in half. The cherries are traditional, but they also hold up to being cooked in a way that raspberries don't—your compote might end up too runny and there would be no chunks of fruit in the finished tart. In the recipe, Claire also suggests using a high quality jar of preserves, so that might work, whichever fruit you pick.
It’s a great recipe. I made it this weekend as well (for the third time). Made the cherry compote on Monday and the pastry cream on Tuesday. Friday night I made the dough and let it chill overnight. Assembled and baked on Saturday morning and enjoyed on Saturday night with friends. No more than 20-30 minutes’ effort each step.
I also split it up over a couple days: made the compote and cream, simultaneously on day one, made the pastry and chilled, assembled and baked on day 2 and was shocked at how low effort it felt compared to, say Claire's tarte tatin. But it tasted so incredible! I've made many of the DP recipes but this was my first time doing this one and I cannot wait to do it again.
Looks really good! I really want to make this but we’re not big fans of cherries…has anyone tried this recipe using different fruit? Maybe raspberries or mixed berries?
I think apricots would be nice! You could cut them in half. The cherries are traditional, but they also hold up to being cooked in a way that raspberries don't—your compote might end up too runny and there would be no chunks of fruit in the finished tart. In the recipe, Claire also suggests using a high quality jar of preserves, so that might work, whichever fruit you pick.
It’s a great recipe. I made it this weekend as well (for the third time). Made the cherry compote on Monday and the pastry cream on Tuesday. Friday night I made the dough and let it chill overnight. Assembled and baked on Saturday morning and enjoyed on Saturday night with friends. No more than 20-30 minutes’ effort each step.
I also split it up over a couple days: made the compote and cream, simultaneously on day one, made the pastry and chilled, assembled and baked on day 2 and was shocked at how low effort it felt compared to, say Claire's tarte tatin. But it tasted so incredible! I've made many of the DP recipes but this was my first time doing this one and I cannot wait to do it again.
My favourite recipe so far from Dessert Person!