i really love these tarts!
i didn't take pictures of the process because matt had the camera that day, but i promise you it's easy as pie (easy as tarts?) i made these a while back, when the weather was still quite warm. this summer was amazing for peaches, and i was eating them any way i could.
by now you probably know my philosophy on desserts - i love fruit and chocolate and peanut butter and other theoretically desserty things, but i can't handle them to sweet. as per usual, matt said this could use to be sweeter, and as usual i told him to go drizzle it in maple syrup. hahaha. i thought they were perfect!
this recipe makes 5 tarts, which i know is a weird number, but i just wanted them for a few folks after dinner one night, and i didn't want a stack of tarts hanging around for a week after. tarts are one of those things that tends to lose it's charm as moisture sets in. regardless, feel free to double or triple the recipe.
*note* the tart shells i used were vegan - i know not all are, so double check if you care!
ingredients:
8 cherries
4 t agave syrup
dash nutmeg
dash of cinnamon
dash of sea salt
2 t corn starch
to make:
chop the peaches into small chunks. pit the cherries and quarter them. drizzle with agave syrup, then sprinkle with nutmeg, cinnamon, salt and corn starch. mix well.
spoon 1/5 of the fruit into each tart shell, and bake at 375 for 35 minutes.
eat warm, or cool for an hour or two in the fridge first!
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