Don’t these fellas look tasty? I used the recipe from Katie’s Good Things Catered blog and it was winner! I did however use some sour cherry juice instead of the OJ and since I was using 3 1/2 lbs of cherries I had a bit left over, but I cooked them up just like the tart filling and then used them to top off my tarts after they came out of the oven. Food styling strikes again, but it also makes for well filled tart, something everyone can appreciate. If you can get your hands on some sour cherries they really do make a superior tart, but in their absence regular bing cherries (which I used here) make a worthwhile substitute. 3 1/2 lbs of pitted cherries gave me about 25 finished tarts.
Lychee Raspberry Granita
Meringue 1
Raddichio Fennel Salad Recipe
Farro Avocado and Feta Salad
Cherry Tarts
Chocolate Raspberry Sandwiches
Abida’s Spicy Lamb and Arugula Salad
High hydration whole wheat pita dough, or is it pizza?
Chicken Salad
Portland 6: Saturday Farmer’s Market
{ 4 comments… read them below or add one }
OH wow!! They do look amazing! Fantastic photos too!
These tarts are beautiful- Bing cherries are in the supermarkets here now, but it won’t be long before the tart cherries are ripe locally. I may try both! Thanks for the recipe.
they looks suuuper tasty, would love one for breakfast right now!
You should definitely try them both! The more cherry tarts the better