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6
Easy
35 min
By Jane Grigson
Published 1987
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.
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