As promised, here is the recipe for my Cherry Flan Tart( or is it Cherries Flan tart?), featured in one of my previous post a couple of days ago in “The Cherry Picker”.We are right on cherry season, so many memories, especially in my Grandparents’ house, climbing the tree by the terrace and gorging ourselves with this wonderful summer treat! Before you ever start to do this dish, make sure you taste the cherries first. If they lack zing or a bit of body, you can soak them in some Kirsch or even lime juice for a couple of hours. It will give your tart an extra dimension when it comes to the final taste. Just dry them well before putting them in the cast, that’s all. But hey… First things first, the secret to a great tart, is a great homemade shortcrust pastry. And this is how I do mine…
Hungry Breton 