June breakfast

Morning chores while warming a tartlet, perfume drifting out to the yard: cherries in vanilla-scented almond cream, buttery golden crust, hot black coffee.

This is a nice simple way to cook almost any fruit in any crust: Par-bake the crust and brush it with egg white while it’s still warm. Slice up the fruit and set it in the shell. Whisk 1/2 cup cream with an egg, 2 tablespoons of honey, 1 tablespoon of flour, and some simpatico flavoring (vanilla and/or almond extract, orange or lemon zest, nutmeg or ginger, etc.) Pour it gently over the fruit and bake at 375 until the filling is firm and lightly browned. Makes a 9-inch tart or 6-9 tartlets, depending on their size.

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