By Justin Chao
Cherries are in season--and curiously, I have never seen a fresh cherry tart before. After making my first one, I'm not sure why I've never thought of it before. Fresh cherries are so good on tarts! This tart has a lemon crust with almond cream baked inside of it. On top of the almond cream, I put a layer of creme-fraiche bavarian cream that I laced with amaretto.
Making this tart, I learned a little trick to pitting cherries. Since I wanted the cherries to stay intact, I didn't want to use a pitter. Plus, I don't really have room in my kitchen for anything else. I just used a paperclip that I had unfolded into an "s" shape. You can then use that to scoop out the pits. It was quick and the cherries didn't bleed all over the bavarian cream.