Here's an easy Peach Cherry Tart recipe, aka Kirsch-Pfirsich-Butterstreuseltart, that is covered in delicious butter streusel - a traditional German cake that's so easy to make. Using cherries and peaches in combination makes this tart extra special. A 10-inch spring-form pan with a removable bottom is ideal. It makes serving so much easier. If you happen to have a tart pan with a removable bottom, that's great too. Then the edge will have a pretty fluted look.
I'll restate my standard warning for "streusel" cakes. The streusel topping is SO delicious, even un-baked, that it often finds its way into stray little mouths that might be near :-)
Fresh cherries are best. Wash and pit them. You can use jarred or canned ones, but fresh is best. Be careful with both though. I've found pits in jarred and canned ones, usually when eating. I always tell my guests to be careful when eating something with cherries. Just in case!
For the peaches, using canned peach halves is fine. If using fresh, peel them first by briefly plunging into boiling water to help loosen peel.
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Cherry Tart with Peaches
Recommended by Chef Glenn
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