June 30, 2010

Fresh cherry tart

Cherry season has arrived here in western New York and we have been enjoying them a lot! Of course, we love to eat them just they way they are... but sometimes we can't keep up and need to use some of the fruits in cooking, too. Since my husband graciously offered the pit the cherries if I wanted to make a tart with them, I agreed! This tart is very simple with few ingredients so it really hi-lights the tasty, fresh cherries.

Fresh cherry tart
2 cups fresh cherries, pitted and halved
about 1/4 cup sugar (unbleached)
juice and zest of half a lemon
about 1 tablespoon quick-cooking tapioca
1 crust

Pre-heat the oven to 350 degrees. Mix the cherries, sugar, lemon, and tapioca into a medium bowl. Let sit while you make the crust (at least 15 minutes). Press the crust into the tart pan, making sure to get it up around all the sides. Add the filling to the crust. Place the tart pan on a baking sheet and bake for about 30 minutes, or until the crust has turned golden brown and the filling is slightly bubbling. Let cool before serving to allow the filling to set.

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