Layers of buttery, flaky laminated pastry are swirled around a lightly spiced, pleasantly gooey cherry compote, then brushed with orange liqueur and sprinkled with pulverized pistachios after baking. For an alcohol-free alternative, swap out the liqueur for a mixture of honey and fresh orange juice.
Keep moisture content of fillings and toppings to a minimum. For example, squeeze any moisture out of cooked vegetables and cook fresh fruit down to a jammy consistency. Too much liquid can cause uneven proofing and baking. Make your fillings ahead of time so they're ready to use when the dough is prepared.
Fermented and layered with loads of butter, Tartine's signature croissant dough is the building block for so many more flaky twists, buns, and danishes.
- 1 3⁄4 cups (225 g) dried sour cherries
- 1 1⁄2 cups (350 ml) orange liqueur such as Cointreau or Grand Marnier
- 5 star anise
- 2 cinnamon sticks
- 1 dried chile de árbol, stemmed
- Juice and finely grated zest of 1½ oranges (about ⅓ cup juice)
- Kosher salt
- 2 large egg yolks
- 1 tbsp. plus 1 tsp. heavy cream
- 1 batch Tartine’s Croissants dough (pg. 28), prepared through Step 7
- Bread flour, for dusting
- 1⁄4 cup lightly toasted pistachios, cooled and crushed to a coarse powder in a food processor