Bliss

I LOVE cherries. And I love the beginning of the summer, because that means it's cherry season. You can only find them for such a short time, and knowing that their delicious pleasure is so fleeting makes them even more blissful.

I also love chocolate. Which is why turning that bowl of fresh cherries into this. . .

. . .is pure heaven. My absolute, all-time favorite dessert. This is a huge statement for me. I love to bake and I have quite a sweet-tooth, so to narrow it down to a single favorite is pretty tough. But really, just look at that perfection. . . a sweet, cookie-like almond crust, filled with chocolate ganache, and topped with cherries at the peak-of-freshness. Mmmmmmm. . .

I discovered this recipe about 6 years ago when we lived in California. We had a cherry tree in our backyard (along with an apricot tree and 2 apple trees--man, I miss those!) and there were several cherry farms about a half hour from our house. So I'd go pick them by the bagful when they were ripe. I was happy to just eat them straight from bag, but then, Ms. Edon Waycott changed everything for me when the LA Times published her Chocolate and Cherry Tart recipe.

And now, my dear friends, I'm going to pass it along to you!

Chocolate and Cherry Tart

crust:
butter, for preparing pan
3/4 cup whole unpeeled almonds
1 cup flour
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/2 cup unsalted butter
2 Tbsp milk
1/4 tsp almond extract

Heat the oven to 350 degrees. Lightly butter a 9" tart pan with a removable bottom.

Finely grind the almonds and toast in the 350 oven on a baking sheet for 10 minutes, until lightly browned. Remove and cool. Return the nuts to the food processor and add the flour, salt, and sugar. Pulse to combine. Cut the butter into small pieces and add to the flour mixture, processing until it resembles a coarse meal. Add the milk and almond extract and pulse just until the dough comes together.

Turn the dough into the pan and press evenly over teh bottom and sides of the pan using plastic wrap. Bake until the crust is light brown, at 350, for 35-40 minutes.

filling:
6 oz fine semisweet chocolate, coarsely chopped
1/2 cup whiping cream
1 pound pitted dark sweet cherries (about 3 cups)
1/2 cup melted currant or apple jelly for glazing (optional)

Melt the chocolate with the cream in a small saucepan over low heat. Stir until well combined, then remove from heat and cool until the filling is the consistency of soft pudding (~10 min). Pour into the baked crust and smooth the surface. Press the cherries, stem side down, into the surface of the chocolate as close together as possible. Glaze with the jelly, and enjoy the pure bliss!