Sweet-and-Sour Cherry Tartlets
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Fresh cherries simply shine in dessert, especially when enveloped in a flaky, buttery crust and baked until the juices are bubbly and syrupy. A mix of sour cherries (often called pie cherries) with sweet cherries is key for a balanced fruit filling. If you can’t find sour cherries, use all sweet and increase the fresh lemon juice to 1 tablespoon. Turbinado sugar replaces refined white sugar in the filling and adds a crunchy texture on top. Here, we call for each tart to get its own dough lid, but we also love the “naked” look of a few cutout stars atop the cherry mixture, as pictured.
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