(voice shaking) "I'm not afraid of puff pastry!" But seriously this looks amazing. Way better than a tomato tarte tatin (over-moist disaster 75% of the time).
that actually looked beautiful considering how low effort it was to prepare. also you had me at cherries and sherry vinegar... (well also the browned shallots and I would never say no to puffed pastry)
It's the extra large Fredericks and Mae cutting board, which I believe you can get from Food52's store. I have the F+M knife magnet in that multi-confetti colorway and the colors are so amazing in person
@rushfan2112_ is right, it's the Fredericks & Mae Large Cutting Board! Here is the link: food52.com/shop/products/12121-fredericks-and-mae-large-plastic-cutting-board
OMG, had both leftover dried cherries and a half-used, industrial-sized jar of morello cherries that needed using in the fridge. Guess what I made for dinner?
I want to make this...what do you recommend serving with it? I cannot even imagine the taste of it but tart cherries are my favorite and I love shallots.
That looked more like 2 knobs of butter. A pat of butter is more like what you would put on a slice of bread. But 2 or three of them. Or 4 if you're irish.
(voice shaking) "I'm not afraid of puff pastry!"
But seriously this looks amazing. Way better than a tomato tarte tatin (over-moist disaster 75% of the time).
Omg I never thought of using my offset spatula for this purpose! Thanks for the tip. Looks great!
that actually looked beautiful considering how low effort it was to prepare. also you had me at cherries and sherry vinegar... (well also the browned shallots and I would never say no to puffed pastry)
So many different ways to approach it, too! I hope you give it a try! Thank you for the comment.
this look great ! nice job cesar.
Thanks so much!
Looks incredible..
Please give it a try!
I'll be using this recipe, but tell me more about that cutting board 🎉❤
It's the extra large Fredericks and Mae cutting board, which I believe you can get from Food52's store. I have the F+M knife magnet in that multi-confetti colorway and the colors are so amazing in person
@rushfan2112_ is right, it's the Fredericks & Mae Large Cutting Board! Here is the link: food52.com/shop/products/12121-fredericks-and-mae-large-plastic-cutting-board
Everything this guy makes looks so damn good. Very hyped to make this ASAP. Might throw in some maraschino liquer for the fun of it.
Thanks, David! Maraschino liqueur sounds 🔥🔥🔥!
Shallot tart >>> apple tart any day 🥰
Would have liked more zoom ins on the final tart
Thanks -- working on the zooming in shots!
Julia said, “No apologies”.
OMG, had both leftover dried cherries and a half-used, industrial-sized jar of morello cherries that needed using in the fridge. Guess what I made for dinner?
I want to make this...what do you recommend serving with it? I cannot even imagine the taste of it but tart cherries are my favorite and I love shallots.
This would be nice with a bright side salad! The flavor combo works!
👏
That looked more like 2 knobs of butter. A pat of butter is more like what you would put on a slice of bread. But 2 or three of them. Or 4 if you're irish.
Use a nin stuck
You can’t put non-sticks in the oven.
Great idea, but you have to stop touching your face. 😮
Thanks for the feedback, Mary!
What cook 👨🏻🍳 touches their face 5 times and on camera 🎥 😳😳🙄🙄🙄🙄🙄 what gives? Stop touching your face!
Calm down.