Tarte aux Cerises

Cherry tart

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

One of the many fruit tarts of Normandy, this time made with cherries. The best kind to use is one of the dark, slightly sharp varieties; morello is the favoured cherry for cooking, but Kentish reds with their acid juiciness do well. There is nothing to stop you using the softer, sweeter-tasting varieties, but they are a little too bland for the best result.