ingredients

600 g of cherries
1 roll of broken dough
60 g 1 tbsp. to s. sugar
3 dl of liquid cream
100 g of almond powder
2 eggs 1 yellow 1 white
75 g of butter
5 g of Maïzena

Equipment

1 pie plate of 26-27 cm
1 big needle
1 salad bowl
1 small saucepan
1 electric whisk
1 large bowl

Steps

Step 1

In advance: pit the cherries (read Tips). Preheat the oven to 200 ° C (item 6). Line the mold with the unrolled dough on its paper, turn the turn a little towards the outside. Stitch the bottom of the needle, bake for 10 minutes. Let cool.

2nd step

At the same time: mix sugar, 2 eggs, 1 yolk in the salad bowl. Add almond powder and Maïzena mixed, then the cream. Melt the butter in the small saucepan over very low heat, add it. Whip the egg white and a pinch of salt in very firm snow, add 1 tbsp. to s. sugar, beat another 30 seconds. Mingle with cream turning from bottom to top, go to the bottom.

Step 3

Assemble, cook: pour the cherries, then the cream in the crust. Put in approx. 25 min, the center must be taken.

tips

Cherry.
This first summer fruit comes from the south of France in May and we enjoy until the end of July, thanks to a succession of varieties more or less early.
Buy it ripe and munch it in 2 days: it's better fresh. Rich in water and dressed with a thin skin, it is damaged quickly.
If you do not stone, pay attention to the children's teeth, but the pulp will be enriched by cooking a woody almond aroma.

Adeline's ideas.

I turn the dough a bit to the outside, pressing a little, to prevent it from retracting while cooking: it's faster than covering the pulp with paper and dried vegetables.
I sting the bottom with a big needle (like needle to clamp) rather than with a fork: the smaller holes do not tear the dough and are better distributed. To add a perfume in harmony, I remove 2 eyelashes. to s. sugar and I add 1 tbsp. to s. from honey to dough. If you use frozen cherries (Picard Frozen), pour them frozen on the crust and plan 40-45 minutes of cooking.
Do not prolong the cooking too much: remove the tare from the oven as soon as the cream is well taken: the longer the cherries lose the juice that would soak this cream ...