After finally using my tart pan for the Bakewell Tart, I looked for some recipes that would allow me to use it again. Since it is cherry season here in Ontario, I chose this custard tart to show off this juicy fruit rather than just eat them all from the bowl.The first thing I needed was a cherry pitter which I finally found at Kitchen Stuff Plus. Pitting cherries is serious business...after I was done my hands were blood red! I'm guessing that the messier you get, the better the cherries.
I made this tart two times. The first was with cherries purchased from the grocery store. While the cherries were sweet, they were firm and not juicy but still made a good tart. The second tart, pictured to the left, was made with cherries from the local Farmer's Market. You can see how the cherry juice seeped into the custard making it more cohesive than the first tart. I also baked the second tart for five minutes less giving me a firm, yet moist vanilla custard.
Overall, this tart was a undisputed hit. The tart dough is forgiving if you tear it, and the preparation is not daunting at all. Pitting the cherries probably took longer than mixing up the filling. If you're looking for something to make with cherries, keep this tart in mind - it's toothsome and fresh!
Recipe: Sweet Cherry Custard Tart
This looks like a must bake! Great looking tart - thanks for sharing!
ReplyDeleteLooks great. I've been thinking about buying a tart dish and now you've inspired me!
ReplyDeleteSo happy the cherries are now out. Picked up a bucket of sour cherries and have preserved some, made a tea cake with some and froze the rest for later use.
ReplyDeletej
I tried it,turned out great.
ReplyDeleteGoing to pass it along to friends.
Another great tart recipe! thanks!
ReplyDeleteThose custard tart look delicious. 'll must try this. Thanks for the recipe.
ReplyDeleteTarts are a favourite in my home. Whether its filled with fruit or something sugary my children scream with excitement.
ReplyDeleteThis looks like a better, healthier option to the tart I was wanting to make. Going to try this out.
Thanks for sharing it,
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