French Almond-Pear Tart

I know, a bit late -- but happy 2011!!

While new beginnings and fresh starts are always lovely, I'll skip the whole "new year" cliche and get straight to business. I mean, resolutions schmootions...who has time for those things anyway? ;) Between 8 weddings and trips to LAS/SAN/HKG/DPS/NYC/ORD/YVR already on the books for this year, we're basically just focused on keeping our day jobs and staying sane. Besides, do you really want to hear all 20 of my titillating resolutions??


#1, be more patient
#2, wear sunscreen every day
#3, don't be afraid to speak up more often
#4, try to eat more vegetables
#5, learn how to drive stick shift
#6, ......

Just kidding.


Anyway, one resolution -- errrrr, goal -- for this year was to make one of those beautifully magnificent tarts that you always see in the window shops of French bakeries and patisseries. Simple, elegant and utterly satisfying, they never seem to disappoint in both appearance and taste (funny how that works, huh).

This one is no exception. The crust is perfectly crumbly, buttery and sweet -- like a shortbread cookie. And the pears, which are poached in sugar syrup laced with lemon and cinnamon sticks, yield a delightfully delicate and mild fruit flavor. The best part, however, lies in the almond cream. I've always loved frangipane, but this one is especially nutty, soft and rich.



Dang you, French people, for making me lose resolution #12: no second helpings of dessert! I guess while we're at it, no point in trying to keep the rest of my resolutions either...right? :D

French Pear Tart
Recipe from Dorie Greenspan

Sweet Tart Dough
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

Put the flour, confectioners' sugar and salt in the workbowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before your reaches this clumpy stage, the sound of the machine working the dough will change - heads up. Press lightly into the tart pan.

Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

Almond Cream
6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
2 teaspoons dark rum or 1 teaspoon pure vanilla extract

Put the butter and sugar in the workbowl of a food processor and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended. Add the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and process just to blend. If you prefer, you can make the cream in a mixer fitted with the whisk attachment or in a bowl with a rubber spatula. In either case, the ingredients are added in the same order. Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

Poached Pears
3 medium pears, firm
1 lemon
4 cups water
1 1/4 cups sugar
1 stick cinnamon (optional)

Peel the pears, leaving them whole. Bring the 4 cups water, the 1 1/4 cups sugar, the juice of the lemon, and the cinnamon stick to a boil in a saucepan just large enough to hold the pears. Add the pears to the boiling syrup, lower the heat so the syrup simmers and gently poach the pears until they are tender when pierced with a knife, about 15 minutes. Cool the pears to room temperature in the syrup.

Assemble & Bake
Center a rack in the oven and lower the oven to 350 degrees F. Cut the pears in half (from blossom to stem) and core them. Make sure to pat them dry - really dry - so that their liquid won't keep the almond cream from baking. Fill the baked crust with the almond cream, spreading it even with an offset metal icing spatula. Thinly slice each pear half crosswise, lift each half on a spatula, press down on the pear to fan it slightly and place it over the almond cream.

Put the crust on a lined baking sheet, slide the sheet into the oven and bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns. Transfer the tart to a rack to cool to just warm or to room temperature before unmolding. Right before serving, dust the tart with confectioners' sugar.

Continue reading for recipe...

Matcha Green Tea Shortbread Cookies

As we enter into this holiday season of celebrating and giving, I can't help but reflect on all the things that I'm thankful for. So much has happened since last Thanksgiving -- including a new place to call home, new travel memories, two new jobs, new friendships, a new car, and new opportunities for loved ones -- that I still can't believe we packed it all into just one year.



On numerous occasions throughout this year, AC and I have talked about how incredibly blessed we are. To live near family, to be able to go to work every day, to have so many college friends live close by, to see loved ones thrive and succeed in new places, to have plenty of food to eat (sometimes too much!) and a warm bed to sleep in every night...the list goes on and on. And while I don't want to bore you with all the little details of this list, somewhere a bit further down on it are these lovely matcha green tea shortbread cookies ;)


Remember my matcha green tea obsession last year? Well, like most things in life -- it comes and goes in cycles. And lucky for us, my matcha craving came back...just in time for the holidays!

We made these the other day when a couple of friends came over for an "Asian themed" dinner. While they seemed to enjoy the meal thoroughly, their hands kept reaching for these cookies. Incredibly stunning, healthy (what? antioxidants!) and GREEN, these treats taste even better than they look. Like any respectable shortbread cookie, they're delectably crumbly and buttery. But their unique matcha green tea flavor is what really makes them shine. Subtle, delicate, and not too sweet -- no wonder why they won Golden Scoop's Best Bakery Recipe award!



Have a great Thanksgiving, everyone! We're so thankful for love, family, friends...and of course these delightful cookies. What about you?

Matcha Green Tea Shortbread Cookies
Recipe from Lovescool

3/4 cup Confectioners sugar
5 oz Unsalted butter, cut into cubes
1 3/4 cup All-purpose flour
3 Large egg yolks
1.5 TBS Matcha (powdered green tea)
1 cup Granulated sugar (for coating)

* Preheat the oven to 350F. Line a sheet pan with parchment paper.
* Whisk the confectioner’s sugar and green tea together in a bowl.
* Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
* Add the flour and mix until well combined.
* Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
* Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
* Roll the dough out to ½” thickness.
* Cut the dough with a cookie cutter.
* Toss each cut cookie in a bowl of granulated sugar to coat.
* Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.
Continue reading for recipe...

(Momofuku Inspired) Bacon-Sriracha Brussels Sprouts

I know it's hard to believe, but we actually do eat more than just cupcakes, cookies, and carbs in this house. It's just that blogging about vegetables is so boring...I mean -- arugula or baby spring greens? balsamic or ranch dressing?? -- how's that for an exciting afternoon read?


So while I usually try to keep our adventures in salads and steamed broccoli to a minimum, I couldn't let this bad boy pass by. Especially when it involved a craaaazy looking stalk of brussels sprouts and bacon: the antithesis of anything bland, boring and healthy. Plus (and this is probably the real reason why we made this), after our last encounter -- ok, disaster -- with this lovely vegetable, some sort of brussels sprout redemption was desperately in order.



I can't believe I'm saying this, but these brussels sprouts were like candy. Yes, better than any late-night chips, ice cream or popcorn snack we've ever had; addicting in so many ways. Perhaps it's because they hailed from the recipe files of the infamous David Chang, or maybe it's because of all the flavor that came from the bacon drippings, or the subtle but fiery kick from the sriracha sauce, or how tender and caramelized everything became -- regardless, I have officially converted into a true brussels sprouts lover :D



Now how's that for a little brussels sprouts redemption? ;)

Bacon-Sriracha Brussels Sprouts
Recipe adapted from David Chang

1 pound fresh Brussels sprouts
3 T olive oil
1/4 pound thick-cut bacon (about 4 slices)
Butter (optional)
Sriracha hot sauce
Lemon or lime
Salt and pepper

1. Preheat the oven to 400 degrees.
2. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. Place in a roasting pan.
3. Pour olive oil over brussels sprouts and toss until evenly coated.
4. Cut the bacon into small chunks and place over brussels sprouts. Add 1-2 slices of butter, if desired.
5. Bake for around 30 minutes, stirring occasionally. Brussels sprouts should be tender and slightly browned.
6. Add a few squirts of sriracha hot sauce (depending on how hot you like it) and a squeeze or two of fresh lemon/lime juice. Season with salt and pepper, if necessary. Continue reading for recipe...

No Knead Sourdough Bread

Start calling me Martha...because I just made my own bread! :D



Maybe it's because I've never ventured into the terrifying world of yeast before, or perhaps it's because I just love the idea of homemade bread (I mean really, how resourceful am I???), but this was by far the tastiest and most exciting "cooking experiment" I've ever done.

Like most Cooks Illustrated recipes, this one did not fail. Its author took the insanely popular NYTimes No-Knead Bread recipe (Jim Lahey) and further improved/expanded on it. Though the original NYTimes recipe spread like wildfire when first published, many critics complained that it lacked flavor. To address this, white vinegar and beer are added to the dough for a more tangy, yeasty flavor. The result? A delectably sour, chewy bread with great texture.



Here's the kicker -- the recipe itself only involves around 5 minutes of actual effort; time does all the rest of the work. And while that may sound glorious, it's also torture....especially towards the end, when the smell of freshly baked bread permeates throughout your house like a drug. The anticipation, however, is worth it. Nothing tastes as heavenly as a crusty, chewy loaf of bread straight out of the oven.



No longer will I need to run out to the store for a loaf of bread....20 hours and a little flour should now do the trick! ;)

No Knead Bread
Recipe from Cooks Illustrated, January 2008

3 cups (15 oz) unbleached all-purpose flour, plus more for kneading
1/4 tsp instant or rapid-rise yeast
1 1/2 tsp table salt
3/4 cup + 2 Tbls water (7 oz) at room temperature
1/4 cup + 2 Tbls mild lager (3 oz) at room temperature
1 Tbls white vinegar

Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet/pan and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 25 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature. Best eaten right away. Continue reading for recipe...

Meatballs in Chipotle Sauce

It doesn't get much better than this. I'm talking warm SF indian summers, autumn vegetables and heirloom tomatoes, a slightly slower pace of life, and of course this unforgettably fiery, smoky, chipotle meatball sauce.

I say unforgettable for two reasons. When I first had this, I couldn't stop thinking about it and had to stalk my coworker for weeks upon weeks to get the recipe. And when I finally got around to making these meatballs a couple of years later for my (spice adverse) parents one hot summer evening, I accidentally added 2 or 3 too many chipotle chiles to the sauce. Oopsies. Although -- between excessive gulps of water and relentless beads of sweat dripping down their foreheads -- they kept gasping, "this is good steph, this is good", I can't imagine how their mouths must have felt if I even thought it was a bit spicy. LOL. I giggle every time I think of that incident :D



Anyway, I can assure you that I did not OD on the chipotle chiles this time around. Although, don't be fooled -- the smokiness from the chipotles is what really sets this sauce apart from anything else. The addition of cumin adds even more depth, and grated parmesan cheese offsets both savory flavors with a subtle saltiness. The meatballs are also worthy of mentioning. Rather than pan fried, they're cooked directly in the chipotle sauce which keeps them ultra moist and tender. Nothing about this resembles your typical flat, boring tomato sauce...which is fantastic, because AC doesn't like red sauces (see what I have to live with??).



Just be warned, this makes a lot. We've been swimming in meatballs for the past couple of days...which is actually a really good thing if it's not too hot outside and you have plenty of water to chug! ;)

Meatballs in Chipotle Sauce
Recipe adapted from Meg, an old coworker and friend

1 lb ground pork
1 lb ground beef
1/2 tsp ground cumin
4 garlic cloves, chopped
3 eggs
1/4 C bread crumbs
salt and pepper

4 canned chipotle chiles, in marinade
6 medium tomatoes, roasted and peeled
1 C chicken broth
6 garlic cloves
1 tsp cumin
1 T dried oregano
6 oz tomato paste
1/8 C grated parmesan cheese
salt and pepper

Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt & pepper to taste. Mix well. Shape the mixture into medium-sized meatballs. Cook the meatballs in the chipotle sauce for about 30 min.

To make the chipotle sauce, puree the chiles, tomatoes, broth, paste, garlic, cumin, and oregano. Season with salt and pepper to taste. Bring to a boil.
Continue reading for recipe...

Terrorized Steak + Camping

There's camping...and then there's camping -- where more than half your car is loaded with food, and every meal/snack/treat is meticulously planned out to negate any possibility of starving. What, it's the GREAT OUTDOORS!! No grocery stores, food stands, restaurants, or convenience stores. You better believe we're gonna come prepared :P


We've been camping before, but we brought out the big guns this time. I'm talking homemade chili, tuna salad, coffee cake, ingredients for smores (OD'ed on them every night!), cheese, cold cuts, wine (a camping essential), fresh produce, ramen, 18 rabbit bars (best things EVER), chips/cookies and of course, this glorious meat: terrorized steak.

Terrorized is such an interesting word to describe/name a steak, but I swear -- it has its valid reasons. An excessive amount of garlic, spicy red chili flakes, and fresh herbs in the wet rub "terrorize" the meat with flavor. And after marinading overnight, the steaks are then "terrorized" a second time over high heat for a nice, smoky char. The real secret to the recipe's success, however, comes next: once the steaks are almost done, you remove them from the heat for about 15 minutes to allow the juices to evenly distribute throughout the meat. Put them back on the grill for 1-2 more minutes, and you have this wonderfully flavorful steak that is both crusty on the outside and juicy on the inside.



We were hoping that the aroma of steaks would attract more bears to our campsite. But I guess one sighting was enough for the trip ;)

Terrorized Steak
Recipe adapted from Rose Pistola

1/2 C fresh rosemary leaves, chopped
1/4 C chopped fresh marjoram
1/4 C garlic cloves, finely chopped
1/6 C dried red pepper flakes
1 t salt
1/8 C ground black pepper
3/4 C olive oil
4 New York steaks

Combine rosemary, marjoram, garlic, dried red pepper flakes, salt, and black pepper in a medium bowl. Stir in olive oil. Place steaks in a ziplock bag, and pour in marinade. Turn steaks over several times to ensure that they are well coated. Marinade in the refrigerator for at least 2 hours or overnight.

Prepare grill or broiler. Rub off excess marinade from steaks. Cook about 3-4 minutes on each side for medium rare. Transfer to a platter and let sit for about 15 minutes. Return steaks to grill and finish cooking, about 1-2 more minutes on each side. Continue reading for recipe...

Strawberry Mochi Cake

A chewy, Asian dessert and sweet, Western cake in one?? Ummmm...yes, please :P



This absolutely ingenious creation has quickly risen to the top of my "best things ever" list. No joke, I'm obsessed (...and here we go again!, as AC says). It's just like mochi, only mochi with a makeover -- jazzed up and a zillion times better. Don't get me wrong, I love mochi. It's just that sometimes, I find it a teensy bit plain and boring.

While the heart/core of this cake still remains mochi, it's given more texture and taste with a delectably crisp and chewy outer edge. This small but important detail makes all the difference in the world, and transforms the mochi into an entirely different treat. Ultra chewy and tasty, the outside layer contrasts the soft, smooth mochi perfectly. And the small addition of butter makes it taste more like a cake or pastry rather than typical Asian dessert (which is usually the antithesis of sweet).



Since it's summer, I made this batch strawberry flavored. But apricot, mango and peach are all solid contenders as well. Mochi cake, check. Next up -- mochi ice cream! ;)

Strawberry Mochi Cake
Recipe adapted from Auntie Lynn and Gourmet, May 2005

1 lb box mochiko
2 C sugar
2 t baking powder
1 stick butter, melted
2 t vanilla extract
4 eggs
1 12 oz can evaporated milk
1 11.5 oz can strawberry nectar
1/2 C water

Preheat oven to 350 degree. In a large bowl, mix dry ingredients together. Whisk in remaining ingredients, and divide batter into cupcake pans. Bake for 25-30 minutes, until nicely browned.
Continue reading for recipe...

Chinese Garlic Pea Shoots + Kung Pao Chicken

Two posts in one week?? Yes, I'm pinching myself as well. What is this, 2009 or something? ;)

Anyway, I guess this really doesn't count as a post because #1, this is the easiest and fastest meal ever and #2, I don't even have an "official" Bon Appetit or Gourmet magazine recipe for it. But don't be fooled -- anything pulled from my mom's cooking files is legit (especially when it comes to food from da motherland). It's just that "a little pinch here" and "handful or two there" is kinda hard to translate into tangible quantities. But I'll try my best...


Back in the day, AC and I used to eat this all the time. It's fast, fresh, and so much better than your typical Chinese takeout or delivery. The secret to great Kung Pao chicken is the marinade -- or cornstarch, really. The Chinese (I say that like they're some exotic specimen) use cornstarch for nearly everything. Usually it's to help thicken soups or sauces. But in this case, it's combined with the marinade to create a protective coating around the chicken pieces so that the meat doesn't dry out when stir-fried. That's probably why chicken is always unusually moist, velvety and soft in Chinese restaurants -- it's all because of the cornstarch, baby!!

Of course, letting the chicken sit in the marinade for a couple of hours will also make a huge difference. Sherry is another big ingredient in Chinese cooking: whenever you use soy sauce, use equal parts sherry to offset the saltiness. For the Choi version of this marinade, we do equal parts soy sauce and sherry, a drip (or two) of sesame oil for sweetness, a double drip of hot chili oil (we like our food spicy), and some hot pepper flakes for even more kick. Pour this along with a spoonful or so of cornstarch over the chicken, and you're ready to go.



Btw, the pea shoots are equally wonderful and simple -- they were actually going to be the highlight of this post! But then I got so caught up and excited about the whole cornstarch shebang, I couldn't stop myself. Yup, really living on the edge here. Anyway, my "spoonful of this" and "pinch of that" recipe for pea shoots can be found below. Enjoy! :P

Chinese Garlic Pea Shoots + Kung Pao Chicken
Recipe by SC

Garlic Pea Shoots
1 plastic bagful of fresh pea shoots, rinsed with H20
8-10 cloves garlic, minced
2-3 T olive oil
1/8 C water
white pepper, to taste
garlic powder, to taste
salt, to taste
[measurements are approximations]

Pour a couple tablespoons of olive oil into a large frying pan so that it covers the entire bottom. Heat on high until the oil begins smoking. Add minced garlic and stir until it just begins to become fragrant, about 30 seconds. Add washed pea shoots and stir-fry until greens wilt, about 3-5 minutes. Add a splash of water and immediately cover the pan. This will create steam and further "soften" the vegetables. Steam for about a minute more. Uncover and season with white pepper, garlic powder, and salt.

Kung Pao Chicken w/ Cashews
2 chicken breasts, diced
2-3 cloves garlic, minced
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow red pepper, chopped
1/2 onion, chopped
1/4 - 1/2 C cashews or peanuts
1/4 C soy sauce
1/4 C sherry
1/2 t sesame oil
1 t hot chili oil
1 t hot pepper flakes
1 1/2 T cornstarch
oyster sauce, to taste
[measurements are approximations]

Combine bottom six ingredients together in a bowl. Pour over diced chicken and let marinade for a couple of hours or overnight. Heat large pan over high heat until it begins smoking. Add minced garlic and stir until it just starts to become fragrant, about 30 seconds. Add chicken and marinade sauce into pan, and stir-fry until almost cooked through (about 3-5 minutes). Remove meat from heat.

Pour a couple teaspoons olive oil into the same pan. Once the oil becomes hot, add zucchini, bell peppers, and onion. Stir fry until vegetables become soft, about 3-5 minutes. Add chicken and cashews, mixing over heat for about 1-2 minutes more. Lightly sprinkle about 1-2 teaspoons oyster sauce over mixture and stir. Remove from heat and serve.
Continue reading for recipe...

Cherry Clafoutis

3 appearances in less than 2 weeks -- that's how many times this bad boy was made. A little obsessed?? Perhaps. Good for our waistlines? Probably not. But are we still contemplating making another cherry clafoutis this weekend? Absolutely. Trust me, you'd be in the exact same boat if you got your hands on these as well. So don't judge.

While the recipe's official name is "brown butter tart", I think clafoutis is a bit more fitting. Besides sounding much more refined (which of course, is the most important part!), it's exactly what a rustic French baked dessert of black cherries should be: simple, elegant, and utterly divine. And to tell you the truth, when else can I say I made a dessert that semi-rhymes with my father's carefully picked first name, Otis? ;)


Anyway, this stunning tart is both easy-to-make and as mentioned before, dangerously addictive. The pastry crust is delightfully crisp, buttery, and sweet. And the smooth, rich filling which resembles baked custard or flan -- only better due to its brown butter depth -- provides the perfect contrast. Of course, you'll covet the bites that have soft, juicy cherries in them: not only do the meaty chunks of fruit add texture, but the juices that ooze out of them add a subtle sweetness and summery flavor as well.



Good thing cherry season is quickly coming to an end, otherwise this could pose a serious problem for us. Which actually reminds me, better make the most of it now... :P

Cherry Clafoutis (Brown Butter Cherry Tart)
Adapted from Bon Appetit, June 2009

Crust:
7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt

Filling:
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, diced
30 fresh cherries, pitted (around 1 lb)

For crust:
Position rack in center of oven and preheat to 375°F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 15x4 rectangular tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.

Bake crust until golden, about 15 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

For filling:
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla; whisk until smooth. Cook butter in heavy small saucepan (using a light-colored bottom so that you can gauge the color of the butter) over medium heat until deep nutty brown (do not burn), stirring often, about 6 minutes. Immediately pour browned butter into glass measuring cup. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

Arrange cherries, stem up, in bottom of cooled crust. Carefully pour browned butter mixture evenly over berries. Place tart on rimmed baking sheet. Bake tart until filling is puffed and golden and tester inserted into center comes out clean, about 35 minutes. Cool tart completely in pan on rack. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

Remove tart pan sides. Place tart on platter. Cut into wedges and serve. Continue reading for recipe...