Recipe developer Jessica Morone's easy and elegant version is a pretty and perfectly balanced combination of tart-sweet ...

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whereas the slightly smaller sour cherries are generally used for cooking. Both types can be used for making cherry jam, but both are low in pectin. This recipe uses jam sugar, which has added ...

Scarlett Elrod, Newnan, Georgia Get Recipe Also, try our incredible tart recipes are just as pretty as they are delicious!

4. Pre heat oven to 200C. 5. Roll pastry on a lightly floured until 4mm thick. Use to line base and side of a 23cm round, fluted tart tin with removable base. Refrigerate for 15 minutes. Place the ...

Season. Refrigerate until required. 5. Roll out the pastry to a 3mm-thick and use to line a shallow 10cm x 34cm (base measurement) fluted tart tin with a removable base. Refrigerate for 30 minutes. 6.

Begin by preparing the cherries. If they’re dripping in syrup, pat them dry with kitchen paper, then slice each one into four. For the cake, cream the butter and sugar together until light, pale and ...