Each year when cherries come in season our Nonna buys them by the bucket load. Several times this past month we've gone over to find she's left a bag of cherries waiting for us on her kitchen sink. We're not just talking about a handful of cherries...no a giant overflowing bag, each and every time.
Heidi from 101 cookbooks has come up with a fabulous, must try, macaroon cherry tart recipe, which for several years has been an amazingly delicious solution to our cherry overload. There are so many reasons why we love this tart. For starters its easy and no fuss. The pastry doesn't have to be rolled out or chilled. That means less waiting around- YAY! When baked you're presented with the crunchy peaks of macaroon topping, the juicy cherries and the butterscotchy, chewy crust...need we say more.
We used a round 23cm pie tin which was perfect for the amount of pastry. We also added a drizzle of dark chocolate once the tart was baked. 4-6 squares of chocolate (20-30g) once melted is sufficient.