What’s For Dinner?
Tarte aux Cerises (Cherry Tarts)
(First star is lowest, fourth star is highest)
In the Kitchen With . . . Kelly Wheeler, Dunwoody
Nominated by Heather Wheeler Davis:
"My father, Kelly Wheeler, deserves some recognition and praise for his outstanding cooking ability and innate entertaining sensibility. Married in 1970, my parents were the perfect match, in that my mother was a disaster (sorry, Mom) in the kitchen, and my dad was, well, fabulous."
Hands on time: 15 minutes Total time: 50 minutes Serves: 8
1 prepared pie dough circle (store-bought or recipe for single-crust pie dough)
1 15-ounce can dark sweet cherries in heavy syrup
3 tablespoons kirschwasser, divided
1 tablespoon granulated sugar
1 14-ounce can sweetened condensed milk
2 tablespoons half-and-half
2 egg yolks
1 tablespoon Amaretto di Saronno
1 tablespoon cornstarch
Strain cherries into 1-quart baking dish, reserving juice. Add 2 tablespoons kirschwasser, and sprinkle with granulated sugar. Bake for 7 minutes. Remove from oven, cool for a few minutes and strain liquid into bowl with cherry juice from the can.
Pour sweetened condensed milk into top of double boiler and place over rapidly boiling water. Add half-and-half and egg yolks, and beat with whisk for one minute. Whisk slowly and continuously over heat for 5 minutes. Remove from heat and whisk in amaretto.
Place tart pan in oven and pour milk-egg mixture into pie shell. Do not scrape pan. With spoon, place cherries evenly in milk-egg mixture. Close oven and turn the heat down to 350 degrees. Bake for 35 minutes or until nicely browned. Cool.
Dissolve cornstarch in remaining 1 tablespoon kirschwasser and add to cherry juice. Cook over medium-high heat, stirring constantly, until thick and just beginning to simmer. Cool.
To serve, spoon a little sauce on a dessert plate and then add a slice of the cooled tart.