Lars, I usually just make a crust for a fruit tart using SharonCB's Never Fail Patry recipe, but I love the walnut crust on her salmon quiche and have thought about using it as a crust for other things. Has anyone added a streusel topping to the summer torte? It might be "gilding the lily", but it seems like it would be more "coffee cake" that way... Annie

Shaun, you may be right...however they're not shiny like "bald" usually is:-). And I love Ranier Cherries too, but to coin an old phrase..."they're higher than a cat's back". I usually buy a small handful at a time. I just went to Fresh Market today and if I hadn't just eaten, some of them would have come home with me. We love the Brioche from there also and so far what I've made is not as good. They display their produce etc. so well.... it makes you spend money for sure. Of course I'm all about food and if I didn't have to deal with canning tomatoes in salsa or something tomorrow I'd make that torte. We have fresh peaches from SC.

I blogged it. Recipe here: http://www.bakecookeatmove.blogspot.com/ Bonnie

Here's a recipe that I make in an 8" square pan, but it is not very similar: Cherry Cream Crunch Cherry pie filling:* 2 tbsp fresh lemon juice 1/2 cup sugar 2 cups fresh pitted cherries 2 tablespoons cornstarch Crust: 1/2 cup unsalted butter 1/3 cup brown sugar 1 tsp vanilla 1 cup sifted all purpose flour 1/4 tsp salt 1/2 tsp cinnamon 1 cup flaked or shredded coconut, unsweetened 1 cup granola (or oatmeal or rice flakes**) 1/2 cup chopped walnuts Lemon filling: 2 eggs, slightly beaten 1 can (15 oz.) sweetened condensed milk 1 tbsp grated lemon rind 1/4 cup fresh lemon juice Combine sugar and lemon juice in a bowl, stir, add cherries, and let sit for at least 6 hours, stirring occasionally. Drain off and reserve cherry syrup. Combine a small amount of syrup to cornstarch to make a paste, then stir cornstarch paste back into syrup. Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens. Stir in the drained cherries. Cool before using. Crust: Cream butter in a large mixing bowl; gradually add brown sugar and vanilla. Mix well. Sift flour, salt and cinnamon; add to butter mixture. Stir in coconut, granola, and walnuts. Press 2-1/2 cups of crumb mixture into bottom of ungreased 9x13 inch baking dish. Bake at 375 degrees for 12 minutes. Lemon filling: Prepare the lemon filling by combining the slightly beaten eggs, sweetened condensed milk, grated lemon rind, and fresh lemon juice. Stir until mixture thickens. Remove crust from the oven and spread with lemon filling. Spoon the cherry pie filling over the lemon filling and then sprinkle with the remaining crumb mixture. Return to oven and bake at 375 degrees 15 to 18 minutes or until delicately browned. Chill before serving. May be served topped with whipped cream. Serves 9 to 12. *You can substitute 1 can (1 lb 4 oz.) of canned cherry pie filling **If using oatmeal or rice flakes instead of granola, increase brown sugar to 1/2 cup. I adapted this recipe from Orowheat Bakery's cookbook, Cooking with Gourmet Grains from the 1970s.