I’m obsessed with sour cherries. So obsessed, in fact, that I bought two buckets of them last year when I went to Door County. Initially the second bucket was for my mom, but, um, sorry mom… I kept them for myself.
I’m finally about half-way through with the second bucket, mostly due to this tart. The original recipe calls for raspberries, but thanks to my favorite blog in the whole wide world, Smitten Kitchen, the idea to use cherries was introduced to me. I made it for my dad’s birthday (in September–yeah, I’m behind), and it was so good I ended up making it again for a family party a few days later.
Still not convinced? On my dad’s birthday I brought it with me to my brother’s bar, Rootstock, and after sending a few slices to the kitchen, the sous chef came over to our table just to tell me how amazingly delicious it was. Score.
Also, this recipe would work fantastically with cranberries as well since, ya know, Thanksgiving is coming up and all that jazz.
Speaking of, I have an apple cider cream pie in the works. As always, stay tuned!
P.S. Sorry for the terribly crappy pictures. I need a new camera.