If you asked me my favorite fruit periodically throughout the year, the answers would all be very different, but this time of year I can’t get enough fresh cherries. They have such a wonderful sweetness to them that tastes fresh and not cloying, yet still satisfies my persistent sweet tooth. Their flesh is firm and satisfying to bite into, and their deep red color is stunning (if also quick to stain). I’ve been buying enormous bags nearly every week, mostly devouring them straight out of the bag, but also incorporating them into baked goods. One night I was craving something carb-loaded and sweet, so this tart came to be, and it totally hit the spot.
This tart is a very traditional summer crostata. The crust has sugar in it – making it a completely different beast than regular pie crust – and I added some whole wheat flour for a bit of a nuttier flavor (and a small kick of nutrients). In case you didn’t know, nutty flavor and cherries go so wonderfully together. Perfect combo!
Just like other crostatas, this tart is super easy to assemble, bakes up fast and pretty, and you can eat it right out of the oven (or after it cools, if you’re a patient soul; and if you are, I’m envious).
While no pie or tart is particularly “light,” this dessert feels like it is. It’s the perfect summer dessert, because it doesn’t weigh you down, and it has such a homey, comforting feel to it. I thoroughly enjoyed each night of this indulgence, and was sad to see it go.
If you’re looking for something to do with your extra cherries, I would absolutely suggest giving this a try. If you’ve got other fruit hanging around, you could try that as well! But I find the cherries are just such a pleasure to eat, they don’t break down like other fruits when you bake them, so their texture stays relatively firm. They release wonderfully sweet and rich juices, which soak pleasingly into the crust. So. GOOD!