Just last week, the marché tables were covered with bright red cherries. This week they've all but disappeared, replaced by dark, sweet cherries, almost black with a touch of burgundy.
A kilo of those dark cherries found their way to my kitchen, along with a few limes and pistachios. Since red and green naturally belong together, it was an easy decision to add bright lime zest for a burst of citrus and chopped yellow-green pistachios for a bit of crunch.
The vessel: buttery pie dough. The filling: almond cream. A simple fruit galette with a late summer makeover.
As the pastry turns golden brown, the almond cream puffs around the cherries while their juices slowly melt into the filling. The first bite is fruity, then nutty, followed by a bright hint of citrus that finishes with crisp, buttery pastry flakes.
Soon the cherries will be gone for the season, and plums will take the spotlight. But today, we have one last cherry pie, best served with melting ice cream.
Happy Baking!
Jenn
and of course if you’re craving a classic…
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