Yield: Yields enough dough for two 9-1/2-inch tarts.
This tart has everything going for it: a silky custard, sweet cherries, and a crunchy almond topping. This tart dough is more like a cookie dough because the butter gets mixed with the sugar instead of being left in pieces. Blind baking the tart shell keeps the bottom crust from getting soggy. This recipe makes enough for two crusts; divide the dough and freeze half for future use (defrost it in the refrigerator overnight before rolling it out).
Unroll the dough over the tart pan…
A sweet, creamy custard surrounds whole sweet cherries. Pay attention as you pour so that you don’t overfill the crust.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I love all things fine cooking so I guess that compelled me to review this tart which was not very tasty at all. Could have been the fact that I used frozen cherries- thawed them out but the whole texture changes. And just not much custard at all. The crust is very good though.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?