Cherry Custard Tart with Sliced Almonds

This tart has everything going for it: a silky custard, sweet cherries, and a crunchy almond topping. This tart dough is more like a cookie dough because the butter gets mixed with the sugar instead of being left in pieces. Blind baking the tart shell keeps the bottom crust from getting soggy. This recipe makes enough for two crusts; divide the dough and freeze half for future use (defrost it in the refrigerator overnight before rolling it out).

For the tart dough:

• 6 oz. (12 Tbs.) unsalted butter, at room temperature
• 4-1/2 oz. (1 cup) confectioners’ sugar
• 1-3/4 oz. almonds, finely ground in a food processor to yield just under 1/2 cup
• 1 large egg, at room temperature
• 1/2 tsp. vanilla extract
• 9 oz. (2 cups) unbleached all-purpose flour
• 1/4 tsp. salt

For the cherry custard filling:

• 1 lb. fresh sweet cherries, rinsed and pitted
• 2/3 cup heavy or whipping cream
• 1/3 cup sugar
• 2 large eggs
• 1/3 cup sliced almonds, toasted

To make the dough:

Beat the butter and confectioners’ sugar in a heavy-duty mixer with the paddle attachment until mixed together. Add the ground almonds, egg, and vanilla, and then the flour and salt. Mix until just combined. Transfer the dough to a lightly floured surface, shape into two disks, and wrap both in plastic. Refrigerate one disk for at least 1 hour and up to 3 days; freeze the other for future use.

To assemble and bake:

Heat the oven to 400°F. Remove the dough from the refrigerator. On a lightly floured work surface, roll it into a round 1/8-inch thick. (If the dough crumbles, it’s too cold; gather it into a ball, knead a few turns, and roll again.)

Transfer the dough by rolling it onto the rolling pin and then unrolling it over a 9- or 9-1/2-inch fluted tart pan that’s 1 inch deep and has a removable bottom. Gently ease the dough into the bottom and up the sides of the pan. To remove excess dough, run the rolling pin over the top of the edges to cut it off. Put the pan on a baking sheet, line the dough with parchment, and fill it with pie weights, dried beans, or rice. Bake it in the middle of the oven until the sides are set, 10 to 15 minutes. Carefully remove the weights and parchment, return the shell to the oven, and bake until the bottom is set and the crust is light brown, another 7 minutes.

Unroll the dough over the tart pan...

...then press with the rolling pin to give the tart clean edges. Excess dough can be used to patch any holes, if needed.

Spread the cherries in the bottom of the tart crust in one layer (you can do this while the tart is still hot). Whisk together the cream, sugar, and eggs and carefully pour the mixture over the cherries until the custard comes just to the top of the pan; you may have an extra tablespoon or so of custard remaining. Sprinkle the almonds on top. Return the tart to the oven and bake until the top is brown and the cherries are bubbling, about 40 minutes. Let the tart cool until you can remove it from the pan.

A sweet, creamy custard surrounds whole sweet cherries. Pay attention as you pour so that you don't overfill the crust.

Shirley Temple Ice Cream Sodas

Don't let the name fool you: the kirsch makes these fun ice cream floats a decidedly grown-up treat...with a twist of nostalgia.Find this and other beverages in our Drinks and Entertaining Guide.

• 1 pint cherry vanilla ice cream
• 1/2 cup kirsch
• 1 quart ginger ale
• 4 maraschino or brandied cherries

Put a 1/2-cup scoop of ice cream in each of 4 tall glasses. Drizzle 2 Tbs. kirsch over each one and top off with ginger ale. Garnish each with a maraschino cherry. Serve immediately with a straw and a long-handled spoon.

Fresh Cherry Margarita

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.Need more drink ideas? Visit our Drinks Guide for hudreds of recipes for fun mixed drinks as well as classic cocktails.

• 12 fresh sweet cherries, pitted
• 1-1/4 fl. oz. (2-1/2 Tbs.) tequila, preferably blanco 100% agave
• 1 fl. oz. (2 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) agave nectar, preferably dark
• 1/2 fl. oz. (1 Tbs.) maraschino liqueur
• 1 fresh sweet cherry with stem, for garnish

Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.

Fresh Cherry Margarita

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.Need more drink ideas? Visit our Drinks Guide for hudreds of recipes for fun mixed drinks as well as classic cocktails.

• 12 fresh sweet cherries, pitted
• 1-1/4 fl. oz. (2-1/2 Tbs.) tequila, preferably blanco 100% agave
• 1 fl. oz. (2 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) agave nectar, preferably dark
• 1/2 fl. oz. (1 Tbs.) maraschino liqueur
• 1 fresh sweet cherry with stem, for garnish

Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.

Dried Cherry and Coconut Granola

Wake up to a fresh batch of cardamom-scented granola, which becomes crisp overnight in the cooling oven. It’s delicious with almonds, pistachios, and dried cherries, but you can use any nuts and dried fruit you like. Serve with yogurt or milk.

• 4 cups old-fashioned rolled oats
• 1-1/2 cups slivered almonds
• 1 cup shelled, unsalted pistachios
• 1 cup unsweetened coconut chips or unsweetened shredded coconut
• 1 tsp. ground cinnamon
• 1 tsp. table salt
• 1/2 tsp. ground cardamom
• 3/4 cup pure maple syrup
• 1/2 cup olive oil
• 1/4 cup packed dark brown sugar
• 3/4 cup dried cherries, preferably unsweetened

The night before

Position a rack in the center of the oven and heat the oven to 350°F. Line a large heavy-duty rimmed baking sheet with parchment.

Combine the oats, almonds, pistachios, coconut, cinnamon, salt, and cardamom in a large bowl. Add the maple syrup, oil, and brown sugar and stir well. Spread onto the prepared sheet and bake until just starting to turn golden, about 15 minutes. Turn off the oven. Stir the granola mixture, return to the oven, and close the door. Let the granola sit in the oven for 6 to 12 hours.

In the morning

Transfer the granola to a large bowl, breaking up any large clumps. Stir in the dried cherries and serve. (Store leftovers in an airtight container for up to 1 month.)

Homemade Fruit Leather

Summer berries and stone fruit make great jellies and jams, but dehydration is an equally delicious way to preserve them; it transforms your favorite fruit into a sweet, chewy snack that’s amazingly easy to make and lasts for months.Video:Watch our Homegrown/Homemade team demonstrate how to make fruit leather with their crop of fresh strawberries.

• 2 lb. strawberries, hulled and halved (6 cups); sweet cherries, pitted and halved (5 1/2 cups); apricots, pitted and halved (6 cups); or blueberries, stemmed (6 cups) 
• 2 to 6 Tbs. honey

Purée the fruit in a food processor until it’s completely smooth, 2 to 3 minutes, scraping down the sides occasionally. If using strawberries, strain the purée through a fine sieve to remove the seeds (press hard with a rubber spatula to extract as much liquid and pulp as possible).

Pour the fruit purée into a medium saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat to a simmer and cook, stirring often and scraping the sides and bottom of the saucepan with a heatproof spatula, until any foam subsides and the purée turns glossy, 8 to 12 minutes for blueberry, 20 to 25 minutes for apricot, 35 to 40 minutes for cherry, or 35 to 55 minutes for strawberry. You should have about 1-3/4 cups.

Remove the saucepan from the heat and stir in the honey to taste. (The purée can be refrigerated for up to 3 days at this point. Cover tightly, placing plastic wrap directly on the surface of the purée. Bring to room temperature before proceeding.)

Position a rack in the center of the oven and heat the oven to 170°F, using a convection mode, if available. Line a large rimmed baking sheet (18x13 inches) with a nonstick baking iner, such as a Silpat (16-1/2 x 11-5/8 inches). Pour the purée down the center of the baking liner and spread it evenly with a large offset spatula to a 1/8-inch thickness, leaving a 1/2-inch border all around. The edges should be slightly thicker than the middle, as they dry out faster.

Dry the purée in the oven, rotating the pan halfway through, until it looks leathery and feels somewhat firm to the touch but is still tacky and not completely dried, 6 to 7 hours (or 3-1/2 to 4-1/2 hours on a convection setting). Transfer the baking liner to a cooling rack and let the leather sit at room temperature until it separates easily from the baking liner and is mostly dry on top, 24 to 72 hours. The strawberry leather may still be slightly tacky,and the blueberry leather may have a bit of moisture on top—blot it with a paper towel before wrapping.

Place a piece of parchment over the leather. Flip the leather parchment side down and peel off the baking liner. Starting with a long side, roll the leather and parchment into a cylinder. Using kitchen shears or a sharp knife, cut the leather into 1-inch segments. Wrap each segment in plastic wrap and store them in an airtight zip-top plastic bag at room temperature.

Dried Cherry and Coconut Granola

Wake up to a fresh batch of cardamom-scented granola, which becomes crisp overnight in the cooling oven. It’s delicious with almonds, pistachios, and dried cherries, but you can use any nuts and dried fruit you like. Serve with yogurt or milk.

• 4 cups old-fashioned rolled oats
• 1-1/2 cups slivered almonds
• 1 cup shelled, unsalted pistachios
• 1 cup unsweetened coconut chips or unsweetened shredded coconut
• 1 tsp. ground cinnamon
• 1 tsp. table salt
• 1/2 tsp. ground cardamom
• 3/4 cup pure maple syrup
• 1/2 cup olive oil
• 1/4 cup packed dark brown sugar
• 3/4 cup dried cherries, preferably unsweetened

The night before

Position a rack in the center of the oven and heat the oven to 350°F. Line a large heavy-duty rimmed baking sheet with parchment.

Combine the oats, almonds, pistachios, coconut, cinnamon, salt, and cardamom in a large bowl. Add the maple syrup, oil, and brown sugar and stir well. Spread onto the prepared sheet and bake until just starting to turn golden, about 15 minutes. Turn off the oven. Stir the granola mixture, return to the oven, and close the door. Let the granola sit in the oven for 6 to 12 hours.

In the morning

Transfer the granola to a large bowl, breaking up any large clumps. Stir in the dried cherries and serve. (Store leftovers in an airtight container for up to 1 month.)

Poached Cherries

If you get carried away at a market, or if your cherry tree produces a bumper crop, here’s a solution. Pitted, poached cherries will keep in the refrigerator for a few weeks, ready to be spooned over ice cream or layered with a cherry mousse for a quick but elegant dessert.

• 1-3/4 cups water
• 2/3 cup sugar
• 3 strips lemon zest, 1x3 inches each
• 3 strips orange zest, 1x3 inches each
• 1/4 vanilla bean, split but not scraped
• 15 peppercorns
• 1 lb. fresh sweet cherries, rinsed and pitted

In a saucepan, bring the water, sugar, citrus zest, vanilla bean, and peppercorns to a boil, stirring to dissolve the sugar. Add the cherries and simmer until they’re soft but not falling apart, about 10 minutes. Skim any foam from the surface. Let cool and then refrigerate. Strain the poaching liquid before serving.

Rhubarb & Dried-Cherry Chutney

This is a lovely condiment for grilled pork loin or roasted chicken.

• 1 cup medium-diced fresh rhubarb
• 1/2 cup small-diced onion
• 1/4 cup coarsely chopped dried cherries
• 1/4 cup granulated sugar
• 1/4 cup sherry vinegar
• 1 Tbs. honey
• 1/2 tsp. finely grated lemon zest
• 1/4 tsp. kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are mostly translucent and the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let cool completely in the pan before storing in an airtight container in the refrigerator for up to 2 weeks.

Apple Pie with Poached Dried Cherries

I always use dried tart cherries rather than sweet ones. Tart cherries are made from sour cherries, which are “true” pie cherries, and they definitely give the pie a more complex flavor.

For the pie dough.

• 10 oz. (2-1/4 cups) all-purpose flour
• 1/2 tsp. table salt
• 1/2 tsp. granulated sugar
• 7 oz. (14 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
• 1-1/2 oz. (3 Tbs.) cold vegetable shortening, cut into 1/2-inch pieces
• 3 Tbs. ice-cold water

For the poached cherries:

• 1/2 cup water
• 1/4 cup granulated sugar
• 1 cup (about 6 oz.) dried tart cherries

For the apple-cherry filling

• 2-1/2 to 3 lb. (about 7) firm, tart apples (like Cortland, Jonagold, or Sierra Gold), peeled, cored, and cut into 1/3-inch slices (about 7 cups)
• 7 to 8 Tbs. granulated sugar
• 3 Tbs. all-purpose flour
• 1 tsp. ground cinnamon

To finish:

• 1 egg yolk, beaten
• 1/4 cup heavy cream or milk

Make the pie dough:

Whisk the flour, salt, and sugar in the bowl of a stand mixer or in a mixing bowl. In the stand mixer (use the paddle attachment and gradually increase from low to medium speed) or in the bowl by hand with a pastry blender, cut the butter into the flour until the butter starts breaking into smaller pieces. Cut in the shortening until the biggest pieces of both fats are the size of peas. With the mixer running, sprinkle in the water and mix until the dough just holds together. There should be some visible bits of butter. Cut the dough in half (each piece should be about 9-1/2 oz.), pat each half into a flat disk, wrap tightly in plastic, and refrigerate for at least 1 hour.

Poach the cherries:

Combine the water and sugar in a small saucepan, bring to a boil, add the dried cherries, and simmer for 3 min. Drain the cherries and let cool before using. (Save the poaching liquid to drizzle on ice cream.)

Assemble the pie:

Take both disks of dough from the refrigerator and let them warm up until pliable, about 15 min. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll each disk into an 11- to 12-inch round about 1/8 inch thick. After every few passes of the rolling pin, run a bench scraper under the dough to be sure it isn’t sticking (to prevent tearing), scatter a little more flour under it, and continue rolling. Drape one round into a 9-inch pie pan, gently fitting it to the contours of the pan. Let the dough rest for 1 to 2 min. (this will help keep the crust from shrinking during baking) and then trim the edge, leaving about 1/2 inch hanging over the rim of the pan.

Toss the apples with the sugar, flour, cinnamon, and poached cherries. Pour the fruit into the pie shell and press down with your palms to arrange it evenly. (This will keep the apples from poking holes in the top crust.)

Drape the top crust over the pie. Trim the edge of the top crust to the same size as the bottom. Fold both the trimmed edges together and under so they rest on the rim of the pie pan and form a tall edge. Crimp the edge decoratively but be sure the bottom and top crusts are sealed at the edges. Vent the top by poking the tip of a paring knife through it in a few places. (It’s important to vent well or the fruit can explode through the pastry during baking.) You can make attractive designs by tracing a pattern on top and then poking lots of little holes with the tip of a knife.

Position an oven rack on the bottom rung. Line a heavy rimmed baking sheet with foil and set it on the rack. Heat the oven to 350°F.

In a small bowl, whisk the egg yolk with the milk or cream. Brush the top of the pie with the egg glaze (you won’t need to use all of it). Repierce the steam vents if they get clogged with the glaze. Bake on the heated baking sheet until the pastry is a deep golden and the juices are bubbling, about 1-1/2 hours. If the edges start to get too dark, loosely drape foil around the sides or cover the edges with a pie guard. Let cool on a rack to room temperature and then serve.

Streusel-Topped Double Cherry Slab Pie

This open-faced hand tart uses a combination of dried and fresh fruit and simmered them to concentrate their flavors before filling and baking the tart. Although it’s an extra step, it will reward you with a richly flavored dessert.

For the dough

• 10 Tbs. (5 oz.) unsalted butter, chilled
• 1/4 cup very cold water
• 1 tsp. freshly squeezed lemon juice
• 1-2/3 cups (7-1/2 oz.) unbleached all-purpose flour
• 3 Tbs. firmly packed light brown sugar
• 1/4 tsp. table salt

For the compote

• 1 cup (6 oz.) dried cherries, coarsely chopped
• 1/2 cup (3-1/2 oz.) granulated sugar
• 1 cup dry rosé
• 2 strips of orange zest
• 2 strips of lemon zest
• 12 oz. fresh sweet cherries, pitted and halved
• 1/3 cup water
• 2 Tbs. freshly squeezed lemon juice
• Pinch of table salt
• 1 Tbs. cherry- or orange-flavored liqueur

For the streusel topping

• 1/3 cup (1-1/2 oz.) unbleached all-purpose flour
• 1/3 cup (2-3/8 oz.) firmly packed light brown sugar
• 1/2 tsp. ground cinnamon
• 2 Tbs. (1 oz.) unsalted butter, melted
• 1/4 cup (1 oz.) slivered almonds, lightly toasted

For assembly

• 1 large egg
• 2 Tbs. water

Make the dough

Cut the butter in half lengthwise, cut each half lengthwise again, and then cut each strip into 8 pieces. Pile the butter onto a plate and slide it into the freezer until ready to use. Combine the water and lemon juice and keep in the refrigerator until ready to use.

Whisk the flour, brown sugar, and salt in a large bowl until well blended. Add the cold butter pieces and, using a pastry blender or two knives, cut the butter into the flour mixture until the pieces are pea-sized, about 3 minutes. (You can also do this in a food processor using short pulses, scraping the blended mixture into a large bowl before proceeding.)

Pour the water over the flour and, using a rubber spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining (If you don’t mind getting your hands dirty, use one hand to mix the dough and the spatula in the other.) Scrape the dough and any remaining floury bits onto the counter and knead a few times until the dough is evenly moist and holds together.

Shape the dough into a 4x6-inch rectangle, wrap in plastic, and refrigerate until well chilled, about 2 hours

Make the compote

Put the dried cherries, sugar, wine, and orange and lemon zests in a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the cherries are very plump and almost breaking apart and the liquid is reduced, 15 to 17 minutes.

Add the fresh cherries, water, lemon juice, and salt. Simmer, stirring occasionally, until the cherries are very tender and the liquid is reduced to a very thick syrup (you’ll have about 3 or 4 Tbs.), 20 to 25 minutes. Slide the pan from the heat and pick out and discard the orange and lemon zest. Add the liqueur and stir until well blended. Set aside, stirring occasionally, until cooled to room temperature.

Make the streusel

In a small bowl, combine the flour, brown sugar, and cinnamon. Drizzle the melted butter over the top and, using a fork (or your fingers), mix the ingredients unti well blended and they form small crumbs. Add the almonds and stir. Pop in the fridge while you assemble the pie.

Assemble and bake

Arrange an oven rack in the center of the oven and heat the oven to 375°F. Line a cookie sheet with parchment or a nonstick liner. Put the egg and water in a small bowl or ramekin and, using a fork, mix until well blended.

On a lightly floured surface, roll the dough into a rectangle slightly larger than 7x18 inches. Using a sharp paring knife and a ruler, trim the edges to get a neat rectangle that measures 7x18 inches. Gently roll the dough around the pin and arrange on the center of the prepared cookie sheet. The two short ends will hang over the edges of the cookie sheet.

Spoon the cooled filling down the length of the dough on the cookie sheet, leaving about a 1-1/2-inch border on the long sides and a 1-inch border on the two short sides. Fold the dough border over the filling, pressing firmly on the overlapping corners. Using a small pastry brush, brush the dough border with egg wash. Scatter the streusel evenly over the filling and the dough border.

Bake until the crust and streusel are well browned, 41 to 43 minutes. Move the sheet to a wire rack and let cool for 15 to 20 minutes. Using two long offset spatulas, move the pie from the cookie sheet onto a wire rack and let cool completely.

Lattice-Top Cherry Pie

This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers’ markets.

For the dough:

• 6 oz. (12 Tbs. ) cold unsalted butter
• 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
• 3-1/2 oz. (3/4 cup) cake flour
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 4-1/2 oz. (1/2 cup plus 1 Tbs. ) cold cream cheese
• 3 Tbs. heavy cream
• 1 Tbs. cider vinegar

For the filling:

• 3/4 cup plus 2 Tbs. granulated sugar
• 2-1/2 Tbs. cornstarch
• Pinch table salt
• 1-1/2 lb. fresh sour cherries,  pitted (juices reserved) to equal 3-1/2 cups (1-1/4 lb.)
• 1/8 tsp. pure almond extract

For the glaze:

• 2 Tbs. milk
• 1 Tbs. turbinado sugar or granulated sugar

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Roll out the bottom crust:

Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.

Remove one piece of plastic and flip the dough into a standard metal 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate for at least 30 minutes.

Make the filling and lattice top:

In a medium bowl, stir the sugar, cornstarch, and salt. Stir in the cherries (along with any juices) and the almond extract. Let the mixture sit for 10 minutes.

Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.

Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel

Stir the fruit filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip for the center.  Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie.

Unfold the two folded strips so they lie flat on top of the perpendicular strip.  Now fold back the strips that weren't folded back last time (the first, third, and fifth ones).

Lay a second perpendicular strip of dough about 3/4 inch away from the last one.  Unfold the three folded strips, set a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.

Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold.  Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2 inch overhang.  Moisten the underside of each one with water and tuck it under the bottom crust, pressing to make it adhere.  Crimp or flute the edges if you like. 

Chill and bake the pie:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 55 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, for 3 hours.

Strawberry-Cherry Ice Pops

These strawberry pops have a surprising texture, thanks to chewy bits of sweet-tart dried cherries. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1 4-inch cinnamon stick
• 5 cups strawberries, hulled
• 1/2 cup lightly chopped dried cherries

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the cinnamon stick. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the strawberries  in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the dried cherries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the dried cherries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Cherry Mousse

For this quick, delicious dessert, puréed cherries are folded into whipped cream and served in Champagne flutes or small parfait glasses. Assemble these at the last minute so the cherries don’t darken. The mousse is also great layered with poached cherries.

• 1 lb. fresh sweet cherries, rinsed
• 3 Tbs. confectioners’ sugar
• 2 cups heavy or whipping cream, preferably not ultra-pasteurized

Set aside 6 whole cherries (with stems if they’re still attached) and pit the rest. Combine the pitted cherries and 1 Tbs. of the confectioners’ sugar in a food processor and purée; they will be slightly chunky.

Whip the cream with the remaining 2 Tbs. confectioners’ sugar until medium peaks form. Fold in the cherry purée and distribute the mousse among the glasses. Top with the reserved cherries and serve.

Lattice-Top Cherry Pie

This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers’ markets.

For the dough:

• 6 oz. (12 Tbs. ) cold unsalted butter
• 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
• 3-1/2 oz. (3/4 cup) cake flour
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 4-1/2 oz. (1/2 cup plus 1 Tbs. ) cold cream cheese
• 3 Tbs. heavy cream
• 1 Tbs. cider vinegar

For the filling:

• 3/4 cup plus 2 Tbs. granulated sugar
• 2-1/2 Tbs. cornstarch
• Pinch table salt
• 1-1/2 lb. fresh sour cherries,  pitted (juices reserved) to equal 3-1/2 cups (1-1/4 lb.)
• 1/8 tsp. pure almond extract

For the glaze:

• 2 Tbs. milk
• 1 Tbs. turbinado sugar or granulated sugar

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Roll out the bottom crust:

Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.

Remove one piece of plastic and flip the dough into a standard metal 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate for at least 30 minutes.

Make the filling and lattice top:

In a medium bowl, stir the sugar, cornstarch, and salt. Stir in the cherries (along with any juices) and the almond extract. Let the mixture sit for 10 minutes.

Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.

Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel

Stir the fruit filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip for the center.  Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie.

Unfold the two folded strips so they lie flat on top of the perpendicular strip.  Now fold back the strips that weren't folded back last time (the first, third, and fifth ones).

Lay a second perpendicular strip of dough about 3/4 inch away from the last one.  Unfold the three folded strips, set a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.

Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold.  Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2 inch overhang.  Moisten the underside of each one with water and tuck it under the bottom crust, pressing to make it adhere.  Crimp or flute the edges if you like. 

Chill and bake the pie:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 55 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, for 3 hours.

Poached Cherries

If you get carried away at a market, or if your cherry tree produces a bumper crop, here’s a solution. Pitted, poached cherries will keep in the refrigerator for a few weeks, ready to be spooned over ice cream or layered with a cherry mousse for a quick but elegant dessert.

• 1-3/4 cups water
• 2/3 cup sugar
• 3 strips lemon zest, 1x3 inches each
• 3 strips orange zest, 1x3 inches each
• 1/4 vanilla bean, split but not scraped
• 15 peppercorns
• 1 lb. fresh sweet cherries, rinsed and pitted

In a saucepan, bring the water, sugar, citrus zest, vanilla bean, and peppercorns to a boil, stirring to dissolve the sugar. Add the cherries and simmer until they’re soft but not falling apart, about 10 minutes. Skim any foam from the surface. Let cool and then refrigerate. Strain the poaching liquid before serving.

Dried Cherry and Almond Biscotti with White Chocolate

Cherries jubilee—sweet cherries in a spiked syrup over vanilla ice cream—is reinterpreted as biscotti, with dried cherries, toasted almonds, and white chocolate.

• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour; more as needed
• 1 cup granulated sugar
• 1-3/4 tsp. baking powder
• 3/4 tsp. table salt
• 9 oz. (1-3/4 cups) dried cherries
• 3 oz. (3/4 cup) slivered almonds, toasted
• 3 large eggs
• 3 Tbs. kirsch or brandy
• 1/2 tsp. pure almond extract
• 14 to 16 oz. white chocolate, chopped

Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment or a nonstick baking liner.


In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt on medium-low speed until well blended. On low speed, mix in the cherries and almonds. In a small bowl, whisk the eggs, kirsch, and almond extract. Slowly pour in the egg mixture. Mix until the dough comes together in large, moist clumps, about 1 minute.


Turn the dough out onto a lightly floured surface and knead to incorporate any remaining dry ingredients. Divide into 2 equal piles. Shape each pile into a log 10 inches long and about 4 inches wide, lightly flouring your hands as needed (the dough will be sticky).


Position the logs on the cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when pressed, 32 to 36 minutes. Transfer the sheet to a rack and leave until the logs are cool enough to handle, about 10 minutes. Reduce the oven temperature to 300°F.


Carefully peel the logs from the parchment and transfer to a cutting board. Using a serrated knife, cut each log on a sharp angle into 1/2-inch-thick slices. Return the slices to the cookie sheet and arrange them cut side down. It’s OK if they touch because they won’t spread.


Bake until the biscotti are dried to your taste, 10 minutes (for slightly moist) to 20 minutes (for super-dry and crunchy), turning them over halfway through baking. Transfer the cookie sheet to a rack and let the biscotti cool completely. They will still give slightly when pressed but will harden as they cool.


When the biscotti are cool, melt the white chocolate in a microwave or in a heatproof bowl set in a skillet of barely simmering water. Dip one end of each biscotti in the chocolate and place on a baking sheet lined with fresh parchment until set, about 30 minutes. Store in an airtight container for up to 2 weeks or freeze for up to 1 month.

Black Forest Trifle

A  2-1/2- to 3-quart glass bowl or trifle bowl is the best choice for showing off all the layers of this festive dessert. Be sure to spread each layer to the edge of the bowl, so the contrasting colors of the dark cake and white whipped cream are clearly visible.

For the cake:

• 2 oz. semisweet chocolate, chopped
• 1 oz. unsweetened chocolate, chopped
• 5 oz. (1 cup plus 2 Tbs.) unbleached all-purpose flour
• 1/2 oz. (2 Tbs.) unsweetened Dutch-processed cocoa powder
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 3 oz. (6 Tbs.) unsalted butter; softened at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1/2 cup sour cream
• 1/3 cup strong brewed coffee

For the cherries and kirsch syrup:

• 15 or 16-oz. can pitted sweet cherries in heavy or extra heavy syrup
• 1/4 cup kirsch (cherry brandy)
• Granulated sugar to taste

For assembling the trifle:

• 3 cups cold heavy cream
• 1/2 cup granulated sugar
• 1 Tbs. kirsch
• 1 cup semisweet chocolate shavings (from a 3- to 4-oz. block of chocolate)

Make the cake:

Position a rack in the middle of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x2-inch round cake pan. Line the bottom of the pan with parchment and butter the parchment.

Fill a medium skillet with about 1/2 inch water and heat until just below a simmer. Put both the semisweet and unsweetened chocolate in a medium heatproof bowl and put the bowl in the barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water bath and let cool slightly.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In an electric mixer (use the paddle attachment), beat the butter and sugar on medium speed until light and fluffy, 2  to 4 minutes. Mix in the slightly cooled melted chocolate on low speed just until incorporated. Increase the speed to medium and add the eggs one at a time, beating well after each addition. Scrape the bowl, add the vanilla, and beat on medium speed for another 1 minute. On low speed, mix in the sour cream just until it’s incorporated. Add the flour mixture (in three additions), alternating with the coffee (in two additions); scrape the bowl as needed. The batter will be very thick, like chocolate mousse or frosting.

Scrape the cake batter into the prepared pan and smooth the top. Bake until the top feels firm and a toothpick inserted in the center comes out clean, about 35 minutes. The cake may sink a bit in the center, but that’s fine. Let the cake cool for 20 minutes in the baking pan on a wire rack. Using a small, sharp knife, loosen the sides of the cake from the pan, invert the cake onto the rack, and discard the paper liner. Let cool completely.

Prepare the cherries and kirsch syrup:

Drain the cherries in a colander set over a large bowl (to catch the syrup) for 30 minutes. Reserve 1/2 cup of the syrup. Transfer the cherries to a small bowl, drizzle with 1 Tbs. of the kirsch, and set aside. Taste the syrup; it should be slightly tart and not too sweet. If necessary, stir in 1 to 2 tsp. sugar. Put the syrup in a small saucepan and simmer over medium heat until reduced by about half, about 3 minutes. Remove the pan from the heat and stir in the remaining 3 Tbs. kirsch. Set aside to cool.

Assemble the trifle:

Put the cream, sugar, and kirsch in the large bowl of an electric mixer and whip on high speed until it holds firm peaks.

Pick out the ten best-looking cherries and blot them dry with paper towels. With a long, serrated knife, cut the cooled cake vertically (all the way across the cake) into 1/2-inch slices.

Line the bottom of a 2-1/2- to 3-quart glass bowl or trifle bowl with about a third of the cake slices to create an even layer. Don’t worry if the pieces break, as long as they fill in the spaces. Brush this layer of cake lightly with some of the kirsch syrup, top with a third of the whipped cream, and randomly nestle half of the remaining cherries into the cream. Sprinkle with a third of the chocolate shavings.

Repeat with two more layers. On the top layer of cream, arrange the best-looking cherries in a ring near the rim of the bowl and scatter the chocolate shavings inside the cherry ring. Rrefrigerate for at least 30 minutes. Serve chilled.

Cherry and Onion Stuffed Pork Tenderloin

Wilted green and red Swiss chard with a splash of white balsamic vinegar and a sprinkle of crushed red pepper flakes makes a great bed for the sliced pork.

• 3 Tbs. extra-virgin olive oil
• 1-1/2 medium yellow onions, thinly sliced
• 6 Tbs. freshly squeezed orange juice
• 3 Tbs. balsamic vinegar
• 2 tsp. granulated sugar
• 1-1/2 tsp. freshly grated orange zes
• 1-1/2 cups fresh sweet cherries (about 8 oz.), pitted and chopped
• Kosher salt and freshly ground black pepper
• 2 pork tenderloins (about 1 lb. each), trimmed
• 1/8 tsp. ground cloves
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 1 cup lower-salt chicken broth
• 1 tsp. minced fresh rosemary
• 2 Tbs. cold unsalted butter, cut into small pieces

Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium-low heat. Add the onions and cook, stirring occasionally, until softened and light golden, 10 to 15 minutes. Add the orange juice, vinegar, sugar, and orange zest, reduce the heat to low, cover, and continue to cook until the onions are very soft, 15 to 20 minutes more. Uncover and continue to cook until all the liquid has evaporated, about 5 minutes more. Add the cherries and season to taste with salt and pepper. Cool to room temperature.


Heat the oven to 425°F. Meanwhile, butterfly the pork by slitting each tenderloin lengthwise just far enough that it opens like a book to make a flat piece. Place the pork between two pieces of plastic wrap or waxed paper and pound gently with a meat mallet to flatten it to a 3/8-inch thickness. In a small bowl, mix 1 Tbs. of the olive oil, the ground cloves, and 1/4 tsp. black pepper. Rub the mixture on both sides of the pork and season generously with salt.


Divide and spread the cherry mixture evenly over the tenderloins and roll them back to their original shape. Tie them with butcher twine at 1-inch intervals.


Heat the remaining 1 Tbs. olive oil in an ovenproof 12-inch skillet over medium-high heat. Brown the pork on all sides until golden, 5 to 6 minutes. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part of a tenderloin reads 145°F, 10 to 12 minutes. Transfer the pork to a cutting board and tent with foil.


Set the skillet over medium-high heat, add the wine, and deglaze the pan by scraping up the cooked bits with a wooden spoon. Boil to reduce the wine by about half, 1 to 2 minutes. Add the chicken broth and rosemary, bring to a boil, and reduce by about half, 2 to 3 minutes. Reduce the heat to low and whisk in the butter one piece at a time, letting each melt before adding the next. Season to taste with salt and pepper.


Remove the strings from the pork and slice it into 3/4-inch-thick slices. Serve drizzled with the sauce.

Lattice-Top Cherry Pie

This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers’ markets.

For the dough:

• 6 oz. (12 Tbs. ) cold unsalted butter
• 6-1/2 oz. (1-1/2 cups) bleached all-purpose flour
• 3-1/2 oz. (3/4 cup) cake flour
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 4-1/2 oz. (1/2 cup plus 1 Tbs. ) cold cream cheese
• 3 Tbs. heavy cream
• 1 Tbs. cider vinegar

For the filling:

• 3/4 cup plus 2 Tbs. granulated sugar
• 2-1/2 Tbs. cornstarch
• Pinch table salt
• 1-1/2 lb. fresh sour cherries,  pitted (juices reserved) to equal 3-1/2 cups (1-1/4 lb.)
• 1/8 tsp. pure almond extract

For the glaze:

• 2 Tbs. milk
• 1 Tbs. turbinado sugar or granulated sugar

Make the dough:

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Roll out the bottom crust:

Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

Set the dough between two sheets of plastic wrap sprinkled lightly with flour. Roll it out to a 13-inch round that’s 1/8 inch thick, occasionally loosening and reapplying the plastic wrap.

Remove one piece of plastic and flip the dough into a standard metal 9-inch pie pan (it should be 1-1/4 inches deep and hold 4 cups of liquid). Fit the dough into the pan and carefully peel off the plastic. Trim the dough so there’s a 3/4-inch overhang. Fold the overhang underneath itself to create an edge that extends about 1/4 inch beyond the rim of the pie pan. Cover the dough-lined pie plate with plastic wrap and refrigerate for at least 30 minutes.

Make the filling and lattice top:

In a medium bowl, stir the sugar, cornstarch, and salt. Stir in the cherries (along with any juices) and the almond extract. Let the mixture sit for 10 minutes.

Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11x14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.

Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel

Stir the fruit filling a few times and scrape it into the pie shell. Arrange five strips of dough evenly over the filling, starting with a long strip for the center.  Gently fold back every other strip (the second and the fourth) to a little past the center. Choose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie.

Unfold the two folded strips so they lie flat on top of the perpendicular strip.  Now fold back the strips that weren't folded back last time (the first, third, and fifth ones).

Lay a second perpendicular strip of dough about 3/4 inch away from the last one.  Unfold the three folded strips, set a third perpendicular strip of dough 3/4 inch from the last one, and unfold the two strips.

Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold.  Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2 inch overhang.  Moisten the underside of each one with water and tuck it under the bottom crust, pressing to make it adhere.  Crimp or flute the edges if you like. 

Chill and bake the pie:

Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425°F.

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

Set the pie directly on the baking stone or sheet. Bake until the juices are bubbling all over (the bubbles should be thick and slow near the pan edges), 40 to 55 minutes. After the first 15 minutes, cover the rim with foil or a pie shield. If the lattice starts to darken too much in the last 10 minutes of baking, cover it loosely with a piece of foil that has a vent hole poked in the center.

Let the pie cool on a rack until the juices have thickened, for 3 hours.