It looks beautiful! I haven’t had flan in years and I’m really craving it now.
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This combination of blueberries and cherries is definitely a winner. Got a request for a repeat, we enjoyed the fruit duo more than the single blueberry galette. The apricots were a nice addition but the blueberry/cherry ruled! Can highly recommend this for the blueberry pie peeps! I had 385 g blueberries and 115g of cherries and would increase the cherry ratio next time.
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Noted! Sour or sweet cherries?
Following up on my bb pie adventures. V. 2.0 was a big improvement - notably looser, although not quite where I want it yet. I plan to cut back on the thickener just a tad more with the next one.
I might have it in me to eat one more blueberry pie this season - maybe a slab pie. 
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I only had sweet and used a wee bit more than 1/3 c. sugar, 2T cornstarch and 1/2 c sour cherry juice, cooked stove top just to thicken…lemon, salt.
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Yesssss slab!
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Tomato Tart Time…an assortment of heirloom tomatoes, bacon, herbs and 3 cheeses.
Mustard swiped on the bottom of crust and one egg whisked with some milk poured over all. Topped with herbs and Bucheron cheese added after I shut the oven off.
We had this with a mixed green salad vinaigrette.
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Dessert was a version of the tart cherry , chocolate cake I had posted previously . But I have to say we liked this raspberry coulis, crème fraîche one even more.
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I was at one of my local orchards today and they had some satsumas for sale, so I grabbed some, thinking of this photo 
They need a bit more ripening but I couldn’t resist trying one. Delicious!
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I don’t think I’ve ever seen them for sale at farmers’ markets in places I’ve lived. The ones on my tree are fully purple now, but definitely need another week or two before they’re ripe.
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Sour Cherry Pie. The filling recipe is from Dessert Person. It a very basic recipe but has 1/4 teaspoon of ground cardamon. I increased it to half. I’ve made this filling before and we loved it. The pie crust was from Baking Wisdom by Anna Olson. She calls it a Classic Pie dough but 3 tablespoons of vegetable oil are added to the flour mixture and mixed till it looks crumbly and then the butter,water and 2 teaspoons vinegar. It was a lovely dough to work with and i baked some scraps along side,
very buttery. Its very flakey and buttery.
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gorgeous.
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Thank you
What perfection! I’d feel so proud of myself if I baked a pie like this!
I just looked up that crust recipe. Do you use vinegar? In mixer or with pastry cutter?
Perfection, Stef!
I mixed the flour with the oil with my mixer and then cut in the butter with 2 knives. Liquid was added and mixed with a fork till i got a shaggy dough i put it on plastic wrap and brought it all together. Divided into 2 parts, dough for bottom crust was a bit heavier. Formed discs and then refrigerated for 1hr.
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Thanks
Thank you, i was pleased.
Aya Caliva does a pie crust with some oil incorporated, too.
Though I really find the Milk Street pie crust perfect these days.
This tutorial from Claire Saffitz for King Arthur is also very nice:
