Friday, July 9, 2010

Fresh Cherry Tart

More goodness from the farmer's market. This cherry tart is good enough to make you swoon--Bing and Rainier cherries sprinkled with a bit of sugar and piled mile-high in a crumbly pastry shell. I think this is one of the yummiest things I've had to eat all year.

To make the filling, I added a small amount of sugar to the cherries as well as a couple tablespoons of corn starch (or tapioca flour). This is a nice recipe for a tart dough that doesn't need eggs. It can be made vegan by using margarine and soy/almond milk.

If you can't find fresh cherries, you can make a tart like this with stone fruit--peaches, apricots, or nectarines would be wonderful.


  1. That looks fabulous! I've never tried those lighter-colored cherries, but I've been seeing them in the store.