So, this is my third stab at the galleygirl/sir gawain style cake/tart. My first was with apples, and I thought, shrug. The second was with plums, and I liked it, but I still wasn't blown away.
This one blew me away. Sour cherries that I had bought at a farmer's market this summer and frozen away found their home. It was a perfect coffee cake for xmas morn. I used Sir Gawain's recipe, and modified it thus: half WW pastry flour and half AP flour (I think that was doctor mama's suggestion--next time I would probably go 100%WWpastry flour), added 1/2 tsp. almond extract. It was absolutely perfect. The cherries contrasted beautifully against the richness of the cake (used whole milk, as opposed to my usual skim). It was deemed a winner by all who ate it. Galleygirl (I know i used the SG recipe, but I see them as quite similar), your friend Laurie was right about the sour cherries. Although I've never had it with pears (not a big pear fan), I'm sure sour cherries are the best!