Lately it feels like I’ve lit both sides of my candle and they’re burning quickly toward the middle in the best way possible. Working in another country and another language makes me feel like I have two lives. I’m taken by the vertigo of it all and longing for my kitchen and all that represents home at the same time. In Mexico you cannot separate the landscape from the food and history. It’s sensory overload, abundance and wonder and while I’m indulging every minute with work and play, I’m aching to bring my thoughts back to their basic common denominator, shut off all my devices and find myself at rest, where happiness and identity is contingent upon small present realities like the sun burning out in the sky, the moonlight reflecting over water, waking up to the birds’ songs. That is what inspired this tart. The longing for simplicity and dreaming of straightforward, seasonal delights. This tart is a simple luxury and a time saver. If it were any easier it would be illegal (like the photos that I took in Frida Kahlo’s kitchen below).
Cherries have become a thing for me. I just love them. All year I long for cherry season. Cherries and churros can turn a “meh” day into a celebration. Very few things can turn a day around like one of those can. A simple range of players comprise the base of this tart. A sizable handful of cherries lays upon a bed of sweet dough like it’s a grand recliner. The pistachios are nestled right into the dough and then sprinkled on top. It’s a light and tart combo that’s a killer. I got the dough recipe from Darya, on her beautiful blog Tortore. If you don’t follow Darya, it’s a high recommendation. She cooks the way I always imagined I should. Here, I adapted the theme and created my own variation. I eliminated steps and made the dough even easier. The recipe contains nothing but the dough, cherries and pistachios. No almond cream base, no pre-baking, nothing. The result will be beautiful and sturdy even if you don’t bother arranging things perfectly. This is not just a kitchen goal, but a life goal. It’s really a win win, but you sacrifice nothing in flavor. The dough and nuts highlight the cherries perfectly. This is a tart to bring outside and share over a blanket while the sun beams over you and the wine flows. I made it while packing for Mexico. That easy.
I’m doing well down here and can’t wait to get home at the same time. Below are some photos from my nights out after long days, while I take advantage of everything this beautiful place has to offer. Happy hump day. Make this tart while you do your chores! Buen provecho!
CHERRY PISTACHIO TART
Inspired by the lovely Darya from Tortore
Ingredients:
For The Sweet Dough:
- 200 gr. cake flour (8 oz) (if you don’t have cake flour, use all purpose flour. Remove 2 tablespoons of the all purpose flour and replace them with cornflour/cornstarch)
- 80 gr. (2.8 oz) icing sugar/powdered sugar, sifted
- 25 gr. (0.8 oz) chopped pistachios
- A pinch of salt
- 120 gr. cold unsalted butter, diced (4.2 oz)
- 1 egg, beaten
For The Cherry Garnish:
- 3/4 lb cherries, washed, and cut into halves
- 3 Tbsp sugar + 2 tsp for sprinkling in the end
- 4 Tbsp chopped pistachios
Directions:
For The Sweet Dough:
This can be made up to a few days in advance or as little as an hour before.
In a bowl, stir together the flour, sifted icing sugar, ground pistachios, and pinch of salt. Add the cold butter, and rub it into the flour, until there are no large pieces of butter left. Add the beaten egg, and press the dough together without kneading it, until it comes together in a rough dough (kneading would cause the dough to retract when cooking). Flatted the ball into a disc, wrap it in cling film, and place in the refrigerator overnight (or for at least an hour).
The next day or an hour later, roll out the dough on a well-floured surface. Cut it into a disc the size of the tart pan and press the dough into the mold with your fingers, making sure there is no air left underneath. Prick the dough with a fork, and place in the refrigerator for at least 30 minutes.
For The Cherries:
Preheat the oven at 180°C (355°F). Arrange the cherry halves snugly on the pie crust, making sure not to leave much space in between pieces. Bake for about 50 minutes, remove from the oven, and immediately sprinkle with a little sugar (optional, but it helps to bring out the flavor of the fruit) and a handful of chopped pistachios. Let the tart cool and eat either warm or at room temperature.
Pictures of Mexico:
Frida Kahlo’s kitchen
Wine Cellar in Querétaro
Cheese cellar in Querétaro
Domino hall and mezcal with spiced oranges in Condesa
Old World Charm, Men playing dominos in the hall in Condesa.
My kind of dessert. We love cherries and pistachios and there isn’t a lot of sugar in this tart. I even have a cherry pitter to take out the pits. Great idea you had for a recipe. Will definitely give this a try since cherries are in season now.
Love the photos.
Thanks Jovina! I didn’t know they sold cherry pitters. I just cut the meat off the cherries around the pit on both sides. You would like this dessert! I hope you’re doing well.
it’s a labour of love preparing the cherries and pistachios but the sort of kitchen job I really enjoy! Gorgeous recipe and the photos are beautiful. Big Man will especially love the photo of the domino hall as when we are in Spain he enjoys playing cards and dominos with the “old boys” in our local bar!
Omg that’s awesome, Chica. This domino hall was new to me but I loved it. I agree about they labor of love that I don’t mind. I was lolling for rhubarb but couldn’t find any so I went with the more annoying but more delicious cherries. Thanks so much.
Wow, your tart looks incredible!! Wouldn’t have thought to combine pistachios and cherries–definitely a unique combo. Great job with the photos as well. Loving Frida’s kitchen!
Thanks so much, Mary Frances! The combo wad a substitute for rhubarb but it worked out perfectly. And fridas whole house was amazing. I even got her mole recipe.
That tart is wonderful, love cherries and pistachios and the combination looks amazing. I also love Frida, my favorite artist of all time. I would love to visit her kitchen, how wonderful you got a photo, it’s so beautiful. I can well imagine that Mexico is sensory overload, the food, the intensity, the beauty.
You are so right. The tart is almost a perfect reflection of all of the colors and flavors I’m seeing here. Fridas works are so beautiful and painful. It’s a combo of suffering and persistence. What an inspiration. I got her mole recipe and will share. 😉 xo
That’s a great combination, though I don’t think you can find cake flour outside of America. I’m sure plane flour will suffice. I love the pictures of Frida’s kitchen and the domino bar. I’m not ready to sit in a bar playing games yet, but it looks like my kind of place regardless 😉
Oh I wasn’t ready either, MD. I lost so terribly. I’ve never used cake flour. If you substitute 2 tbsp per cup of all purpose with corn flour then the glutens are such that it works or the same. Fridas house is amazing and I’m getting the hang of dominos ;). The cherry pistachio combo is killer
Ha ha – it’s the style of the bar interior that I love. I like the idea of cherry and pistachio and now you have me wondering about cherry and almonds 😉
Oh for sure! I think it would be a match made in heaven. I also like the barebones interior.
I hear you about burning the candle on both ends. I’m right there with ya in my own way.
But I loooooooove me some pistachios, great pairing Amanda!
xxoo
Thanks, Dana. I think we all tend ti so that sometimes. I’m only now rediscovering my love of pistachios!
it’s cherry season, though i am clinging rather fiercely to strawberries. in fact, i was planning to go strawberry picking on more time friday and the farm has lovely cherry varities ripening that i could pick too…
Omg that sounds so fun. I made this because i couldn’t find rhubarb so we’re in the same boat. I want to go to a farm and do this!
Oh wow, thanks for the shout out, Amanda! I love how you used the pâte sucrée to create something simple, and yet special, unique, elegant, and I doubt not, delicious! I love the combo of cherries and pistachios, I would just love this tart! I can imagine how you feel in Mexico, being both happy there, and yet longing for home, that’s how I always felt during my own travels.
Thanks for the great recipe, Darya. Your tart inspired me. I knew you would love the pistachios too. I’d love to make this for you one day. Xo
I work and live in 3 languages every day- sometimes even 4 if I have to. I know how it feels, and how it affects the way you think and the way you live- but I love it. Here in Lux almost everyone speaks 3-4 languages and commutes to another country for work or goes back home to another country after work. I love cherries- my absolute favorite fruit and I always look forward to it! Lovely pictures as always, hugs my dear xx
Thanks for your comment. It’s nice to know someone understands how it feels. It really changes how you think. But it’s amazing too. I love cherries too. Un abrazo! Xo
It is amazing I totally agree!
Beautiful recipe and fantastic photography. I love it. On a side note, we will be in France in a couple of weeks where we will be able to gorge on cherries. I can’t wait.
Thank you, Conor. I’m so jealous of your France trip. Enjoy. And your photos ate always gorgeous so the compliment holds weight. Best, A
Elegant simplicity…cherry red and pistachio green a perfect visual combination. Frida would be proud! x
Aww I’m touched! Thank you. So delicious too.
Beautiful tart. And hooray for Frida (and your illegal photos). Have you tried the Alice Medrich crust recipe where you just melt butter and pat the dough into the pan? So easy. No planning ahead or waiting required. And quite good.
Thanks, Michelle. I’ve never tried it but I’m about to. Fridas house is amazing and the food better is just….I had a moment at dinner tonight where I wanted to bring our whole community to share it. It was that good. I kept thinking how much everyone would appreciate it!
Mouth watering, your cherry Pistachio Tart and your images
From a photographer like you, Cornelia that is a beautiful complement. Thank you. I hope you’re well. Xo
I love the idea of putting the pistachios in the dough! It must take it to a total different level! Your tart looks beautiful and delicious!
I like the look of this tart. I am a big fan of cherries and have some on hand. This tarts seems simple but it is rich and has to be delicious! I find this recipe very fascinating, especially the dough and have to try it. The pictures are beautiful, as always!
Thank you! I think you would really love this one! Have a wonderful weekend!
Amanda, I know how it feels – overload and burning the candles at both ends. I took a time-out and feel a little more refreshed. I adore this tart and can’t wait to try out the wonderful flavour combination of cherries and pistachios. Again, gorgeous pictures of Frida Kahlo’s paintings and house.
Nicole xx
Thank you, Nicole. I think I have a time out coming up soon. I certainly can use one. I think you’d love the simplicity of this tart. Xo!
Already printed, cherries added to shopping list and larder searched for pistachios. Hopefully, we haven’t scoffed the lot last week. N xx
Awesome! Enjoy! Xo
Your life sounds very interesting!!! Love this dessert – especially the pistachios in the crust!
Thank you, Mimi! So great to hear from you. Life gets more interesting in mexico. You yourself have some mexican influence in your recipes. This has taken my cooking to a new level and my heart to a new level of divide. Home vs. Adopted home. I just had a guyaba today, a special fruit here in mexico. The cherries here are imported from our lovely states so I’m eating both. Xo
It’s a BEAUTIFUL-looking tart, Amanda! And the flavors of pistachio and cherry even made it beyond BEAUTIFUL 🙂
And this is a lovely post. Enjoyed every bit of it <3
Thank you so much, nusrat. That means a lot.
That looks so delicious Amanda! And gosh what patience, all that peeling and halving, this is definitely something to bake with time to enjoy. I’m working alot from Madrid aswell from the last year, ok I know Madrid is not another country like Mexico is (even though Bcn likes to think they are another country but lets not go into that…) and I sort of feel like I have two homes and tow lives…
Thanks, Sofia! This is a great tart and I figured out a method for cutting the cherries, but yes, you need a bit of time. Barcelona does feel like another country so you definitely know what it’s like to have 2 lives.
This is just so gorgous. I love the pistachios in the crust. And I can’t get enough cherries right now, so perfect!
Thanks so much for your comment! In my mind this is the perfect summer dessert. We are on the same page! Enjoy them while they’re here! Xo