Buttery and crumbly on the outside, juicy, red and perfectly sweet on the inside- a damn summery, damn fine cherry pie indeed! Pies with buttery, sugary crusts bursting with fruity, juicy fillings are amongst the things I most love to make; there is a bit of challenge to them, which is always a good thing, while also welcoming experimentation with so many different ingredients and flavours. Apples and pears are impossible to resist in gloomy, rainy, autumn days and cherries are a gift that keeps on giving in the summer. For this damn fine cherry pie, I have worked with Madame Gâteaux– she is not only amongst the people I most love to be with, she’s also my baking fairy godmother. She’s taught me every decent thing I know about baking- and without cringing even once at my questions, comments and suggestions. Without further ado, here’s her tips and secrets for the best damn fine cherry pie you’ve ever had in your life!
Tarts are one of my favourite things to eat, throughout the year and at all times of the day. To begin with, I love the different textures: the crumbly, at times crunchy exterior, usually bursting with buttery deliciousness and the usually soft, even juicy filling. And then there’s the endless variety of that soft juicy filling: sweet or savoury, fruity and sticky, sweet or a little sour, cheesy and herby- practically everything can be turned into a delicious tart. Ain’t that grand? [READ MORE]
I have a ferocious sweet tooth- shock right there, huh? Yeah, in case it hasn’t been clear from the many dessert recipes and ramblings I’ve been posting here, I thought I’d underline it, just to be clear. Lately, I’ve been getting my hands mostly on ice-creams and sorbets; it’s not that hot in London, but hell, it’s June, it’s summer and that’s all the excuse one needs for such things. [READ MORE]