Lesson learned this past weekend: when cherries poach in white wine and a warm vanilla syrup, it makes the whole kitchen smell like heaven! 🍒 This is the cherry custard tart I made this weekend thanks to Julia Child’s confident instruction in her 1989 cookbook, The Way To Cook. It combines two recipes into one - a fruit compote and a clafouti (a custard tart) which Julia demonstrated using apples and pears and then said go ahead - experiment with other fruits too. 🍒 Light thanks to the custard (which has a flan-like taste and consistency), not too sweet thanks to the cherries and delicious both served at room temperature or cold from the fridge, it’s not only a unique way to present summer fruits but it’s also a good example of Julia’s approach to cooking in The Way To Cook. Learn the foundation recipes and then get creative with your own ideas. The Way To Cook was considered Julia’s most important compilation of recipes because it combined 30 years of her work that spanned the time between her 1961 breakout book - Mastering The Art of French Cooking through the next five of her cookbooks surrounding her television shows. The food landscape had changed a lot between the 1960s and the 1980s but as Julia said “fortunately, the principles of good cooking have not.” Cheers to Julia for calmly and confidently teaching us all how to make good food no matter what the decade or the trend:) (And P. S. The blog is backed up at the moment but this cherry tart recipe will be coming to the blog hopefully in time for 4th of July picnics and parties!) . . . . #cherrytart #fruitart #custardtart #juliachild #juliachildrecipe #summerdesserts #baking #fromscratchbaking #cherries #classiccooking #classiccookbooks https://www.instagram.com/p/CQJXfkpgsQp/?utm_medium=tumblr
