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Tarte Montmorency

  • 1 unbaked pie shell
  • 2 pounds cherries, pitted
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup flour
  • 1 cup milk
  • 1 tablespoon Kirsch
Fit the pie shell to a 10 inch tart pan and prick the bottom several times with a fork.

Melt the butter in a saucepan and add the cherries. Cook for 5 - 6 minutes, shaking the pan from time to time. Add 1/4 cup of the sugar and continue cooking the sauce thickens and caramelizes slightly. Remove from heat and pass through a sieve. (You won't need the cooking juices.)

Spread the cherries on top of the tart shell.

Beat the eggs with the other 1/4 cup of sugar and the flour. Stir in the milk and the Kirsch. Pour this mixture on top of the cherries. Bake at 400° F for 40 minutes.

Allow to cool completely and serve cold.

Makes 6 - 8 servings.

Easy French Food //easy-french-food.com

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