Le Creuset Signature Enameled Cast Iron Oval Baker, 1 qt, Oyster


In stock


Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.


  • Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
  • Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
  • Oversized handles provide even weight distribution and a secure grip
  • Ergonomic composite knobs are heat resistant to 500°F
  • Built-in lid stabilizers provide a secure, no-slide fit
  • The lightest weight per quart of any premium cast iron cookware available
    • Dimensions: 12 x 7 -in
    • Capacity: 1 qt
  • Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
  • Dishwasher safe
  • Lifetime warranty
  • Made in France


Sour Cherry Tart Tatin



For the filling

  • 1 1/2 pounds frozen dark cherries
  • 2 tablespoons Banyuls or sherry vinegar
  • 2 tablespoons plus 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • Salt and fresh pepper
  • 6 tablespoons butter

For the dough

  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 egg yolk
  • 3 tablespoons ice water

For garnish

  • 1/4 cup chopped hazelnuts, toasted
  • ¼ cup fresh mint leaves, torn



Defrost cherries. In a medium bowl, stir together with vinegar, 2 tablespoons sugar, cinnamon, and a pinch of salt and pepper. Marinate at least 20 minutes.

Meanwhile, make the dough. In a food processor, combine butter, flour, sugar and salt. Pulse until it is a fine mealy texture. Add egg yolk and 1 to 2 tablespoons ice water, pulsing until a ball of dough forms.

Place the dough on a lightly floured surface and roll into a 12-inch circle. Transfer to a baking sheet and cover with lightly floured plastic wrap. Refrigerate at least one hour.

Preheat oven to 425 F. Set the tart Tatin dish over medium heat. Sprinkle in remaining 2/3 cup sugar and dot with 6 tablespoons butter. Cook until the sugar begins to bubble. Drain the liquid from the cherries and add to the sugar. Bring this to a boil over medium heat and stir until thick and syrupy, about 8 to 10 minutes.

Add the cherries to the pan. Continue to cook over medium heat another 8 to 10 minutes. Remove from the heat and spread the cherries to cover the entire bottom of the dish. Gently lay the dough circle over the top, and with a thin spatula, tuck the edges of the dough in between the cherries and the rim of the pan.

Bake 12 to 15 minutes or until the dough is golden brown and the edges are bubbling. Remove from the oven and let cool on a rack for 15 minutes.

Run a knife or slim metal spatula around the edges to loosen the crust. Invert a plate onto the top of the tart. Grasp the handles of the pan and flip onto the plate. Garnish with toasted nuts and fresh mint.