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