This is a really easy and impressive dessert. I made it for a Fourth of July celebration yesterday. It took only a few minutes to make the batter in my blender and cook a little bit on the bottom of my ceramic tart pan. The longest preparation was pitting the cherries. I had done this earlier in the week to encourage me to use them.
This is a great cookbook for beautiful desserts. Julia Child gives tips for making the food more flavorful and easy to serve. I use it for a lot of my fruit desserts. Enjoy this easy recipe.
Amy Hetager, CSA Blogger
Adapted from Mastering the Art of French Cooking
3 cups pitted cherries (this was the CSA share from last week)
1-1/4 cups Milk
1/3 cup Sugar
3 Eggs from Mesa Top Farm
1 tblsp Vanilla Extract
1/8 tsp Salt
1/2 cup Flour (I used an all purpose for the texture in this dessert)
Blend the batter ingredients in your blender for about one minute. Pour a small amount into the bottom of a large pie plate or enclosed tart pan and bake on 350 degrees for about five minutes. This will set the bottom of the dessert so that it is easy to serve.
Spread the cherries over this thin layer and sprinkle with sugar. Pour the remaining batter over the top. Bake for 60 minutes or until the top is browned and a tester comes out clean. It will be more puffed up when you remove from the oven. Sprinkle with powdered sugar. I used a small strainer to sprinkle it evenly. Serve warm.