SMS: Cherry Clafoutis Tart

First things first: thanks, Tessa,  for a great recipe pick this week!

It's been way too long since I've been able to bake along with everyone over at Sweet Melissa Sundays.  But one thing I don't turn down whenever given the opportunity to devour/eat it, is a custard pie. So off I went to the grocery store this morning (nothing like some last minute procrastination to start my day) only to find out that my local Jewel was not carrying cherries, fresh or frozen. If they were, they were hiding them. Very very well I might say. So after twenty minutes of frustrated shopping, I grabbed a couple cans of cherries and hoped for the best.

My biggest modification for the recipe apart from the cherries was to swap out the crust and exchanged it for a gluten free pie crust (which surprisingly was actually really nice and flaky at least in the parts where it wasn't burned on the bottom). I also opted due to time restraints to use raw slivered almonds instead of toasted. And my time restraints, I mean I was hungry and wanted to eat the tart now. Okay, so that's actually quite a few changes for a fairly straight forward recipe. But, despite all of my best intentions (which usually do not turn out so good when it comes to baking) I ended up with a tasty pie. Some of my cherries migrated during the baking process so that half the pie ended up with more then their fair share, but fortunately for me the drained canned cherries worked well with the custard. But I would still like to try this recipe again with fresh cherries as I'm pretty sure this would be an amazing dessert with them.

Please check out Tessa's blog, The Cooking Chemist, for the recipe which should be posted there shortly. And check out the other bakers over at Sweet Melissa Sundays for their experiences with the recipe.