Updated June 2026

Skip the cherry pie for George Washington’s Birthday (February 22nd). Make this delicious cherry tart instead.

The recipe, sent to us by Vermont Creamery via the New England Open House Cookbook, actually works with any fruit.

When berry season arrives, make it with blackberries, blueberries, raspberries or strawberries; or call in the stone fruits—apricots, cherries, nectarines, peaches, plums. Fig lovers: Use fresh figs.

Your fruit of choice—rest atop a filling of lemon-mascarpone cream. Is your mouth watering yet?

The cherry tart can be frozen or canned cherries, or fresh cherries in season.

June 18th is National Cherry Tart Day.

Below:

> Cherry tart recipe.

> The year’s 13 cherry holidays are below.

> The year’s 2 tart holidays.

> The history of tarts.

Elsewhere on The Nibble:

> The difference between a pie and a tart.

> The history of cherries.

> The different types of cherries.

> The year’s 30+ pie and cobbler holidays.

> The year’s 15+ pastry holidays.

> The different types of pie and pastry: a photo glossary.
 
 
COOKING WITH CHERRIES

While cherries are a summer fruit and we love eating the sweet ones—Bing, Queen Anne [a.k.a. Royal), Rainier—the cherries that are best for baking and cooking are the sour/tart cherries.

They are rarely sold fresh: Most taste too tart to eat without sweetening and cooking. But they are superior to sweet varieties when when cooked or baked, and are the type used for making jams and preserves.

Sour cherries like the Montmorency (which accounts for more than 95% of the U.S. sour cherry market) are pitted and then canned in water or syrup, or frozen. The frozen cherries generally have a better texture and taste than the canned options.
 
 
RECIPE: FRUIT TART WITH LEMON MASCARPONE FILLING

Serve the tart the same day it is made, preferably within a few hours of making it. If that’s too much to do with other cooking needs, save this recipe for when you’re invited to dinner and can bring it as dessert.

Ingredients For A 9-Inch Crust

 
Ingredients For The Lemon Mascarpone Cream Filling

 
Ingredients For The Topping

[2] The cherries lie atop a filling of lemon mascarpone. We use Vermont Creamery’s mascarpone (photo © Good Eggs).

[3] Pick up a bag of frozen cherries (photo © Dole).

[4] Get a copy of the New England Open House Cookbook (photo © Workman Publishing Company).

[5] Tarts are also savory, like this tomato, goat Cheese, and Kalamata olive tart (photo © Discover California Wines).

1. PLACE a rack in the center of the oven and preheat the oven to 350°F. This recipe makes enough dough for two nine-inch tarts. Half the pastry can be stored in the freezer, where it is easily thawed for the next tart.

2. PLACE the flour, sugar, pinch of salt, and butter in a food processor and pulse the machine until the mixture resembles coarse crumbs. With the machine running, drizzle in enough ice water to make the dough begin to form into a ball.

3. DIVIDE the pastry dough in half and, working on a lightly floured work surface, shape each half into a flat disk. Wrap each pastry disk in plastic wrap and refrigerate the disks for at least 45 minutes and up to 24 hours or freeze them for up to 3 months.

4. FLOUR the work surface lightly. Roll out 1 pastry disk to form an approximately 11-inch circle. Ease the pastry into a 9-inch tart pan with a removable bottom. Crimp the edge decoratively, trimming away any excess dough. Refrigerate the tart crust for about 30 minutes before baking it.

5. LINE the chilled tart crust with aluminum foil or parchment paper and fill it with ceramic pie weights or dried beans. Bake the tart crust until the edges begin to brown, about 15 minutes. Remove the weights and liner and continue baking until the bottom is a light golden brown, 12 to 15 minutes. When finished, transfer the tart crust to a wire rack and reduce the oven temperature to 325°F. As the crust bakes…

6. MAKE the filling. Combine the eggs, lemon juice, lemon zest, mascarpone, cream, sugar and salt in a mixing bowl. Beat with a hand-held electric mixer at medium speed until smooth and creamy. Pour the filling into the baked tart crust.

7. BAKE the tart until the filling is set, 20 to 25 minutes. Let the tart cool completely on the wire rack.

8. ARRANGE the fruit in a tight, attractive concentric circles on the top of the tart. Place the jelly and cassis in a small saucepan, stir to combine, and heat over medium-low heat until melted and smooth.

9. BRUSH the warm jelly mixture gently over the fruit with a pastry brush. Refrigerate the tart until ready to serve.
 

[6] This cherry tart recipe with mascarpone filling used fresh sweet cherries (Bing and Rainier), which provide beauty in exchange for the extra effort of pitting them (photo © Superfresh Growers).
 
 
THE YEAR’S 13 CHERRY HOLIDAYS

 
 
THE YEAR’S TART HOLIDAYS

 
Editor’s Note: Given the large number of cake, cookie, pastry, and pie holidays that exist, someone needs to establish more tart holidays!
 
 
THE HISTORY OF TARTS

Medieval Europe: The tart evolved in the 13th and 14th centuries from early medieval pies, which were often savory and enclosed in thick, salty crusts.

(The crusts were very purely functional and not edible, created before the wide availability of ceramic and later metal cooking vessels.)

Tarts in medieval England were often filled with meat, fish, or cheese and later, sweet versions (fruits, custards) sweetened with honey, produced locally by beekeepers*.

(Sugar was rare at the time. Imported from Southeast Asia, it was available only to the wealthy (the history of sugar).

Unlike pies, early tarts were open-faced with the filling exposed—both practical and decorative.

By the Renaissance (15th–16th centuries), tarts had become more refined, and pastry artistry developed.

Cooks used doughs enriched with butter and eggs and designed elaborate fruit arrangements to top fillings of almond cream (frangipane) and custard.

While home cooks could bake simple tarts, the pastry was a way for noble households to display wealth. They showed off tarts made with costly ingredients like sugar and exotic fruits and nuts.

France chefs elevated the tart as a distinct form different from pies. Their tartes aux fruits (fresh fruit tarts glazed with apricot jam) and tarte au citron, lemon tart filled with citrus curd, became patisserie classics.

The term tart is dervices from the French tarte, which was used for both tarts and pies.

In fact, our English word tart comes from the Old French tarte, used from medieval times to describe both tarts and pies. Written records of tarte are recorded as early as the 12th century.

It likely derived from the Medieval Latin tarta, which is related to the Late Latin word torta, which meant “a small bread.”

Tarts spread throughout Europe and beyond. As with any food, each area developed its own types based on local flavors and ingredients.
 
 
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*Honey was available to all classes as a general sweetener and for making mead. The fructose in fresh and dried sugars was also used by all classes as an ingredient in pastires, sauces, and stews. In grape-growing regions, grape must syrup was available, largely to the middle and upper classes. The northern regions could make birch sap syrup. Cane sugar was a rare luxury for the nobility and clergy.

Barley malt syrup was sometimes used in cooking or medicinal recipes, but not as a widespread sweetener, owing to its malty, grainy taste.
 

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[2] Herradura Diablo, made with tequila and cherry liqueur (photo courtesy Herradura).

Presidents’ Day is upon us, and George Washington’s birthday is February 22nd. Let’s celebrate with some cherry cocktails.

Although the story of George Washington and the cherry tree is apocryphal, made up by his biographer, everyone can still enjoy cherries on Washington’s birthday. The layer of red liqueur is also an homage to George Washington and the apocryphal cherry tree (link).

You can create cocktails with cherry juice, cherry liqueur, and frozen cherries (thawed!).

If you particularly like these recipes, make them again when cherries come into season.
 
 
RECIPE #1: CHERRY CHILLER CHAMPAGNE COCKTAIL

This recipe came to us courtesy of Moet et Chandon champagne. It was created by Kim Haasarud of Liquid Architecture, a restaurant consulting firm.

Rosé Champagne or other rose bubbly makes this a beautiful cocktail for Presidents Day (or a belated Valentine’s Day).

Cherry season is months away, so defrost frozen cherries.

Ingredients Per Drink

 
Preparation

1. COMBINE the basil, cherries, lime juice, gin and simple syrup in a mixing glass. Muddle. Top with ice and shake vigorously.

2. POUR the contents into a highball glass and top with campagne.

This cocktail uses cherry liqueur for its vibrant red color.

We’re not sure why it’s called “diablo,” since the ginger syrup doesn’t provide much heat. But you can always add droplets of chile oil as a garnish, or use a slice of red jalapeño as a rim garnish.

Ingredients For 1 Drink

 
Preparation

Place all ingredients in to a cocktail shaker filled with cubed ice. Shake hard and strain over ice into a chilled coupe glass.
 
 
WHAT IS CHERRY HEERING?

Erroneously called Cherry Herring, this cherry liqueur is named for its Danish creator, liqueur manufacturer Peter Heering.

It has nothing to do with a herring.

Roasted cauliflower is a popular side dish in our home. Leftovers can be reheated, served cold with a vinaigrette, or added to a green salad.

Our most recent discovery: Add some blue cheese dressing and toothpicks, and serve them with wine and beer.

This recipe is from Chef Adrianne Calvo, of Chef Adrianne’s Vineyard Restaurant and Wine Bar in Miami.

Note about the cauliflower: While you only use the florets in this recipe, the stems and the core are equally delicious.

Save them to chop into green salads, or steam/boil and purée.

Bonus: Cauliflower is a member of the cruciferous vegetables group, packed full of anti-carcinogen antioxidants.
 
 
RECIPE: GARLIC-ROASTED CAULIFLOWER

Ingredients

 
For The Dip

[2] Garlic cloves, roasted in the oven, become mellow (photo courtesy Domain-Image.com).

For a low-calorie version, substitute Greek yogurt for the mayonnaise.

We were also happy when we substituted this blue cheese dip and dressing recipe.
 
Preparation

1. PREHEAT the oven to 450°F. Toss the cauliflower, garlic cloves and olive oil in a large mixing bowl. Sprinkle with parsley, salt and pepper.

2. PLACE on a cookie sheet and bake for 17-20 minutes or until golden. Meanwhile…

3. WHISK the mayonnaise and lemon juice in a small bowl or ramekin. Top with freshly-cracked black pepper.

[2] Find many more recipes in the book (photo courtesy Oxmoor House).

Recently we had the opportunity to preview the book What Can I Bring? by Elizabeth Heiskell, which focuses on favorite Southern recipes.

Among numerous tempting choices, we chose this recipe to share with you because of our weakness for frozen Margaritas and other slushy alcoholic drinks.

Elizabeth Heiskell says, “…it will quickly become your most favorite game day or party go-to. It couldn’t be any easier either, plus it freezes beautifully. You can make it months ahead so it’s ready when you are.”

We decided to make it even more festive, topping it with brandied cherries. It turns the drink into a dessert, instead of sorbet.

This recipe is copyright © 2017 Oxmoor House, reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

June 14th is National Bourbon Day.
 
 
RECIPE: BOURBON SLUSH

Prep time is 10 minutes, plus 8 hours in the freezer and 1 hour to semi-thaw before serving.
 
Ingredients For 10 Servings

 
Preparation

1. COMBINE the hot tea and sugar in a heat-proof bowl; stir until the sugar dissolves.

2. ADD the lemonade concentrate and orange juice concentrate; stir until blended. Let stand until cool, about 1 hour.

3. STIR in the bourbon. Pour the mixture into a large, freezer-safe container and freeze until almost firm, about 8 hours or overnight. To serve…

4. LET stand at room temperature until partially thawed, about 1 hour. Spoon into glasses and serve immediately.
________________

*We used black tea, but you can use green or herbal tea.

RECIPE: BRANDIED CHERRIES

The recipe is adapted from from The Pie and Pastry Bible by Rose Levy Beranbaum.

Brandied cherries can be used with many desserts, from ice cream to pound cake.

Tea drinkers: Try your tea Russian-style, with a spoon full of brandied cherries substituting for the traditional cherry preserves (used to sweeten tea instead of sugar).

If you don’t like brandy, choose a fruit liqueur. Orange liqueur (Cointreau, Grand Marnier, Triple Sec) always works.

Ingredients

 
Preparation

1. COMBINE the sugar, cherry juice, cinnamon, nutmeg, and salt in a medium saucepan. Bring to a low simmer, stirring until sugar is fully dissolved.

2. REMOVE the saucepan from the heat. Add the brandy and stir to combine. Add the cherries and stir until they are coated in syrup.

3. COOL to room temperature and store in a glass jar. Refrigerate overnight before serving to allow the flavors to meld.

The Chinese New Year holiday begins today. It’s also called Lunar New Year, since the date is based on the lunar calendar*; and other Asian countries in addition to China celebrate it.

The celebration lasts for 15 days, and an estimated 1.4 billion people around the world participate.

It’s the Year Of The Dog, one of the 12-year cycle of animals which appear in the Chinese zodiac. The characteristics of the animal are believed to influence everything that happens during the ensuing 12 months.

Yet, while people universally love dogs, the zodiac isn’t as kind to them. Advice for the Year Of The Dog:

The dog’s vulnerability is procrastinate too long and miss that opportunity so be sharp-eyed this year in order to maximise on his own potential. Here’s [horoscope guidance] for your sign in the Year Of The Dog.

Here’s more about it, plus the traditional good-luck foods for Chinese New Year (potstickers are one of them).

Now, how about some Chinese fare to celebrate?

To us, potstickers, a traditional Chinese dumpling, are always a treat. They can be enjoyed fried (photo #2) or steamed/boiled (photos #1 and #3) with a dipping sauce, typically ponzu sauce; or served in more modern ways. Here are a few of them:

 
 
RECIPE: POTSTICKER DUMPLING SALAD

We loved the idea from Feel Good Foods: dumplings on raw vegetables: Potstickers + colorful salad = dumpling salad!

If you choose vegetable potstickers, it’s sustainable, vegan lunch or first course for Meatless Mondays. If you buy Feel Good Foods’ potstickers, it’s also gluten-free.

You can serve the salad with ponzu sauce or a vinaigrette of rice vinegar and sesame oil (or olive oil).

We created this recipe to match the photo. If you eat gluten-free foods, Feel Good Foods specializes in gluten-free Asian foods: dumplings, egg rolls and mains such as General Tso’s Chicken and Mongolian Beef.

Conventional potstickers are available, frozen, at many food markets. We buy ours at Trader Joe’s.

Ingredients

 
For The Dressing

You can use ponzu sauce or make this Asian-style vinaigrette:

 
Preparation

1. MAKE the vinaigrette. Combine the vinegar, soy and lime juice in a bowl or measuring cup. Slowly whisk in the oil until thoroughly blended; then add the herbs. Taste and add seasonings as desired.

You can make vinaigrette in advance and store in an airtight container in the fridge. Bring to room temperature and shake before using.

2. JULIENNE or otherwise cut the vegetables, and place in three rows across individual plates. Sprinkle the edamame over the salad. (We got artsy and placed them around the rim of the plate, one-by-one.)

3. STEAM the dumplings (fry them if you prefer). Add on top of the salad and serve with the ponzu dipping sauce.

You can lightly drizzle some dressing over plate and serve the extra on the side in a small pitcher or creamer, or simply pass the pitcher.
 
 
HOW POTSTICKERS DIFFER FROM OTHER DUMPLINGS

Potstickers are a crescent-shaped Chinese dumpling with a crimped edge. They are filled with ground meat, seafood or vegetables. In the classic Chinese preparation, they are pan-fried until brown on one side, then turned and simmered in a small amount of broth.

In the U.S. they are fried, boiled in water or broth, or steamed.

[2] Potstickers can be steamed or fried. Here’s the recipe from The Wanderlust Kitchen.

[3] Have a potsticker salad for lunch (photo courtesy Feel Good Foods, which makes gluten-free potstickers). The salad shown here comprises carrots, zucchini and red cabbage, but you can use any colorful vegetables.

[4] Whatever you choose, celebrate the Year Of The Dog (image courtesy Chinese Fortune Calendar).

[5] Want to make dumplings at home? Get this book!

Poststickers are similar in appearance to Japanese gyoza.

 
But…there are so many variations among regions and cooks that the differences can sometimes disappear.
 
 
PASTA TRIVIA

If you know your pasta history, you know that boiled ribbon pasta—spaghetti, linguine, anything cut into strands—was brought to Italy by Arab invaders in the 8th century. (What was brought is believed to have been the flat, linguine style).

But “pillow pasta”—stuffed pasta like ravioli and tortellini—is credited to Marco Polo. Returning to Italy from China at the end of the 13th century, he introduced the concept stuffed pasta—i.e., Chinese dumplings, which had been made as far back as 1700 B.C.E.

Italian cooks then developed their own styles, from the aforementioned to agnolotti, cappelletti, fagottini, mezzelune, pansotti, tortelloni; plus non-pillow styles including including stuffed shells and tube pasta (cannelloni, manicotti, etc.).

 
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*Unlike the Roman calendar, which is fixed, the lunar new year changes based on the cycles of the moon, although it usually falls between January 21st and February 20th. Other calendar systems, such as the Hebrew Calendar, also vary.