Blue Ribbon Cherry Tart Recipe

Cherry Tart What to do when the cherry tree in your back yard—the one that hasn’t had a good crop of cherries in years—suddenly has a bumper crop of the smallest, tartest cherries you’ve ever tasted? You can do what I did, and wait until the cherries are absolutely ripe, and then pick as many as you can. After pitting them (a cherry pitter is the only single-use gadget I allow in my kitchen!) they freeze well for later use. When you’re ready to use them, simply take the container out of the freezer and let them defrost overnight or all day in the refrigerator. The cherries will have macerated in their own juice. Once drained they’re perfect for this tart or any cherry pie—not too wet. But don’t throw out that precious juice! Use it to make a delicious cherry glaze that will make this tart sparkle.

The beauty of this recipe is that all of the components are prepared separately. Once combined, the layer of chocolate will prevent the pastry cream from making the crust soggy. It’s this contrast of flavors and textures of flaky crust, smooth sweet pastry cream and tart cherries that make this a winner.

This tart is based on several different recipes, combining the best attributes of all of them. For the crust, you can use any sweetened, enriched pie crust recipe (for heaven’s sake, please don’t use a store-bought crust). The vodka or gin (you can use any neutral grain spirit) is the secret for making the flakiest crust—it provides the moisture necessary for rolling out the dough, but it evaporates quickly in the oven, leaving no detectable alcohol or flavor. The recipe adapts well to any berry; try strawberries, blueberries, or raspberries.

Download the printable recipe here, or continue reading for the online version.

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Bread sculptures (1999-2000)

Bread house, © 1999 J. Thomson All rights reserved

During the Fall semester of 1999 I submitted this house sculpture made entirely out of bread for a critique and an exhibit of student work. It garnered high praise in the critique for its quiet, yet subversive quality, especially since I was a glass student and this had nothing to do with glass. To create it, I commissioned a metal sculptor to create a sturdy steel mold for this piece, so I could reproduce it at will. It takes about 3 lbs of bread dough (or about 3 times the size of a normal loaf). I showed the sculpture on a pedestal made of old bricks (context!) and allowed the bread to slowly mold and decay during the run of the show. It was like a slow performance (this photo was taken early in the run). By the end of the exhibit, the house had begun to warp in on itself as it dried out, and was consumed by mold on the inside.

Bolstered by the positive response, I became obsessed during the winter break with bread making. I made hundreds of loaves of all kinds. I’d never baked before, but I taught myself how, and I baked most of the bread in annealing ovens in the glass shop, or in the large gas kilns in the ceramics studio.

I even tried making life-size bread chairs. For my first go at it, I fabricated a steel mold of a life sized three-dimensional chair. I kneaded about 50 pounds of bread dough using the clay mixer in the ceramics department, and loaded my chair into the large gas kiln. Everyone around kept following the scent of fresh bread baking into the kiln room. I wish I had thought to take pictures of the process. Unfortunately, that first chair was a complete failure. When I got it back to my studio after it was baked, and unmolded it, it was so heavy that it couldn’t stand its own weight and collapsed within a minute or two. It was such a challenge just to knead all that dough, and load the mold into the kiln I decided a different approach was kneaded (sorry, couldn’t resist the pun).

My next try was more successful. I found two old diner chairs in the dumpster, and stripped all the upholstery and padding away. After a few modifications, I was able to “upholster” the two chairs with bread dough. I loaded them into the glass annealing ovens this time (better control over temperature than the gas fired ceramics kiln) and baked them. Although the weight of the dough pulled the back off of one, it actually is more interesting because it lets the viewer see how they are made.

Bread Chairs, © 1999 J. Thomson All rights reserved

These pieces too were well received in critiques, and I decided to focus on my theme of “subverted domesticity” for my final semester in graduate school. Although I did abandon bread for the final exhibits, I did enjoy doing it and learned a lot during the process. And of course, I am still an avid baker at home today, but I usually eat the results now.

Cherry Cobbler Recipe

Cherry Cobbler

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Whole Wheat Bread Recipe

Loaves of fresh-baked whole wheat bread

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Reindeer Poops Cookies Recipe

I affectionately call these hearty oatmeal cookies “Reindeer Poops” because of the way they look. They are surprisingly delicious, and very filling. You can make them freehand for a rougher look, or use a small measuring cup to form the dough into a more uniform shape; they won’t change shape in the oven. To dress them up even more, drizzle the tops of the baked cookies with melted chocolate. I forget where I found the original recipe, but I changed it so much this one may as well be original. Continue reading