Fresh Cherry Tart
You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.
Everyday Food, June 2007
You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.
If you don't have a cherry pitter, a paring knife works well. Starting from the stem end, cut the cherry in half, going all around the pit. Pull apart the sides, and use the tip of the knife to push out the pit.