Tartelettes aux Cerises

Cherry Tarts

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 12 tart shells
  • Crème Pâtissière
  • 2 tablespoons Grand Marnier


  1. Make tart shells from Sucrée dough and bake completely. Make Crème Pâtissière. Pour crème into a bowl, cover, and cool. When cool, pour Grand Marnier over the top, cover tight and refrigerate overnight or for several hours.
  2. Drain cherries. Put them into a nonmetal bowl or a glass jar. Add s