I was always more of an apple or mandarin orange kind of girl. Those two fruits are practical. They are easy to store/handle (strawberries are super fragile! so I discovered this week at work), easy to eat (minimum soiling of hands/space from the juices, easy to dispose) and they have a pretty long fridge life (the strawberries I buy always go bad within a couple of days). Yeah, I'm not a strawberry fan unless they are already inside a dessert. Haha. But cherries.. Yum! Those I will more than tolerate.
Back in Indonesia, it was one of the most expensive fruits in the supermarket aisle. Here in France, they're everywhere and at such a great price! It's cherry season and has been since May. The price dropped from 10ish or so euros per kilo to, the cheapest I've seen today, four euros. The individual fruit also got bigger, shinier and not to mention sweeter. Hence, our mandarin orange supply at lunch has been switched to cherries.
So when I came across Pierre Herme's cherry and pistachio tart recipe from here, I just have to try it. I've also just gotten a few pastry supplies including tartelette pans and pistachio paste that are begging to be used.
For these 5cm tartelettes, I baked them in a 180C oven for five minutes before adding the streusel topping. After that, they needed another 30 minutes. Compared to the recipe, this is a lot longer considering the size. Cooking times will vary according to what kind of oven you have. Mine is a miniature sized one so it's good to check the baking from time to time. Two good indicators are the topping and the bottom of the tart shell. The streusel topping and the bottom of your tart should turn golden brown. I finished off the tart with a dusting of icing sugar, a molded version of the previous white chocolate mousse and a cherry. Here is what it looks like inside~