Since red fruits have always been her favorite, I made this Sour Cherry Tart for my mother’s birthday. She’s the person who always picks out the red gummy bears leaving the other colors behind. We do share this fondness for red fruits-cherries, strawberries, red currants, raspberries, pomegranites. When I think about how relentless the heat can be at this time of year in New York City, sour cherries make summer worthwhile..
For this tart, I decided to make a Pate Sucree instead of my standard pie shell which is usually savory. Ordinarily I prefer baking with natural sweeteners, like maple sugar and palm sugar, because they’re less refined and have better nutrients in them, but here I’ve made an exception. Cane sugar yields an important subtle undertone of crunchy texture in the tart that is impossible to achieve otherwise in this case. Continue reading “Sour Cherry Tart”