From: Chef Jan Birnbaum, Sazerac, Seattle. Yield: 2 tarts. DOUGH: 5 cups all-purpose flour 1 cup almonds, finely ground in a food processor 1 lb. (2 cups) unsalted butter pinch of salt 1 cup sugar 4 egg yolks 1/2 cup heavy cream CHERRIES: 6 oz. (3/4 cup) sugar 6 Tbsp. lemon juice 2 whole cloves, smashed 1/4 cup honey 2 tsp. orange zest 1 vanilla bean, scraped 16 oz. (2 cups) port wine 1 cup water 2 lb. bing cherries, pitted FINAL PREPARATION: as needed, corn meal 1 1/2 cups hazelnuts, ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.