Comments on: Rustic Cherry Tarts

By: Mary

Mary — Mon, 08 Sep 2025 12:19:29 +0000

In reply to Emma. That's very odd. Did you by chance use a self-rising flour?

By: Emma

Emma — Wed, 03 Sep 2025 17:41:57 +0000

I wanted to love this recipe but it simply did not work… The crust got way too bubbly and almost looked like pizza. Sad to waste the ingredients…

By: Mary

Mary — Mon, 10 Mar 2025 13:09:51 +0000

In reply to McLean. I don't typically grease the pan, but you can use a bit of butter if you'd like.

By: McLean

McLean — Sat, 01 Mar 2025 19:58:22 +0000

What do you use to grease the baking pan?

By: Rebecca Lindamood

Rebecca Lindamood — Thu, 13 Feb 2025 22:31:24 +0000

In reply to Naydee. Hi Naydee- 4 T means 4 tablespoons. :)

By: Naydee

Naydee — Thu, 13 Feb 2025 00:07:03 +0000

In reply to Mary. What does 4 T of sugar means?

By: Mary

Mary — Sun, 22 Dec 2024 12:14:39 +0000

In reply to Yvonne the Non Baker. I'm glad to hear that you were able to make them work for you. I basically just fold the edge of the crust over the cherries, kind of pleating it around the edges.

By: Yvonne the Non Baker

Yvonne the Non Baker — Sun, 22 Dec 2024 03:13:39 +0000

These look so fabulous ! Unfortunately mine flopped. The dough collapsed towards the pan, not towards the filling. It was a huge mess. Additional instructions on how to form the dough might have been helpful. Thankfully I was able to salvage the filling. Then I made a new batch of dough and baked them in muffin tins. Taste is delicious.

By: Mary

Mary — Sun, 24 Jul 2022 20:18:06 +0000

In reply to Caroline. I'm so glad you enjoyed the tarts, Caroline!

By: Caroline

Caroline — Sat, 23 Jul 2022 02:43:18 +0000

Great recipe. I recommend cutting the cherries in half, makes it easier to tuck everything in neatly. And I sprinkled them with some cinnamon sugar before putting them in the oven ?