I often make fruit tarts (pastry crust, pastry cream filling, fresh fruit on top) or rustic open one crust tarts. We love cherries as a topping or filling, but lack time or source for quality fresh cherries that need pits removed. Canned tart cherries have a mushy texture and unpleasant color. I use frozen, pitted cherries-- but always first thaw in a strainer for a least a day and then give a gentle squeeze for any remaining juices. I save reserved juice and use to make a glaze. Would this technique work in this recipe and help avoid the running issue you mention re: use of frozen fruits? It would greatly expand the type of berry or fruit-- and keep expense of some berries like raspberries down. Your thought? Suggestions? Thanks

• Reply