It’s nearly christmas, which means it’s cherry season here in Australia, and can I say – I’m pumped! I bought some gorgeous cherries from my local grocer the other day, and I realised that I have never baked with them before. They just don’t usually last that long in my house – yum!
I fancied making a clafoutis, a kind of crepe meets custard situation. This is not what happened, but I liked what I made so much I’m posting it anyway. This is more dense than a custard, closer to a flan style concoction. Anyway, semantics aside, it’s delicious. And super easy to make. They most difficult part is pitting the cherries, which I find quite therapeutic really. My lovely friend Tash has a great cherry pitting hack if you have a small, round, metal piping nozzle. Stand the nozzle the wider base, push the cherry down onto the smaller end and the pit pops out! Or you could use a cherry pitter. Or a knife.
Cherries are high in antioxidants and vitamin C, both of which are highly anti-inflammatory. Hooray! Tart cherries also contain anthocyanins and bioflavonoids, two compounds that along with giving cherries their beautiful ruby shade are linked with preventing heart disease, allergies, viruses and are even shown to be anticarcinogenic. And isn’t Mother Nature the sweetest for packaging these wonders up in such a delicious bundle?!
So please enjoy this little festive ditty. If you are not a fan of cherries, you could substitute with any other berry. The rosemary adds another flavour dimension, but feel free to leave it out if you’re not a rosemary lover. I like to dust the top with coconut flour rather than icing sugar to finish it off.
Cherry and Rosemary Tart
450g cherries, pitted
3 free range eggs…