Cherries are here 🍒
A favourite tart
Hello and welcome to “Shore to Shore” my Kitchen Journal a place I share my life in food, style and travel. So lovely to be here with you. As ever I share my recipes, stories and style from Bordeaux, Cornwall and beyond. Seasonality, provenance and enjoying the simple things life has to offer at its heart. How I think and feel and what brings me joy. I hope to inspire you in your own kitchen from using new ingredients, making that list, thinking about how you cook, not making it a chore but something to look forward to whatever day.
Cherries are in season and the market in Bordeaux feels like treasure trove. Glossy, deep red, ripe from the sun. Every year I forget just how good they are until I eat that first one. Piled high in soft wooden crates, their skins dark and gleaming. I eat the first few out of my hand, juice staining my fingers, and thoughts of a tart I always return to this time of year.
💌 This weeks post is for paid subscriber community, but if you are reading this as a free subscriber, scroll down for a little taste of what’s inside…
There is something both fleeting and familiar about cherries in late May. Like asparagus where I find myself constantly cooking and eating it while it is in season. Cherries carry the promise of summer and all that brings, the first of the stone fruit. Inside today’s newsletter you will find a simple early summer tart recipe using the ripest cherries 🍒 A tart, made with the basics of soft butter, golden caster sugar, flour, eggs and ground almonds. The cherries sink gently into the batter as it bakes, their edges catching just enough to caramelise and the flaked almonds browning imperfectly. I also give you my favourite cherry stoners to buy and some seasonal fruits to swap out.
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Thank you for being here. Have you been thinking about becoming part of my paid subscriber community? Now is a lovely time of year to join Shore to Shore, so to pull up a chair at my kitchen table. I would love you to join me Ex