Comments on: cherry brown butter bars + new video project

By: Gina

Gina — Tue, 09 Aug 2011 02:42:24 +0000

I made these today and they were wonderful. So different and delicious. I’ll definitely make these again. Thanks!

By: Nina

Nina — Thu, 04 Aug 2011 22:12:54 +0000

I used the exact recipe above but made them individually in cupcake liners. I baked the crusts for about 15 minutes and then the filling for about 25-30 minutes. Absolutely fabulous!

By: Cindy

Cindy — Thu, 21 Jul 2011 22:12:30 +0000

I was just wondering, because the picture of the pre-baked version minus the brown butter differed from the final product, does the crust cover the sides as well as the bottom? Thanks, sorry if someone already asked the question, I did skim through the comments though.

By: Trimbie

Trimbie — Sun, 12 Jun 2011 17:58:27 +0000

I used frozen cherries and made this in a 9 inch tart tin, but would have liked it a little thicker so will try it in an 8 inch next time. It went down well with my dinner guests and tasted great – not too sweet. We polished off the left overs the following day. I think it actually tasted better the following day as the texture was a little softer. Another great and easy recipe. Thanks!

By: SaveMyPolarBear

SaveMyPolarBear — Thu, 07 Apr 2011 23:22:25 +0000

I just made this with (frozen) raspberries and almonds. Crazy good, the whole dorm went wild. THanks again, Deb!
Love,
a starving student

By: Haz

Haz — Sat, 15 Jan 2011 09:11:33 +0000

This was just gorgeous!! i used more cherries and vanilla essence instead of the extract which didnt make much of a difference than the one i did before. It is full of butter, but you know what, you live once and everyone has to make it at least once in their lifetime!!

By: Liz

Liz — Sat, 18 Dec 2010 02:07:38 +0000

How do you feel a out this with cranberries in it??

By: Emily

Emily — Fri, 20 Aug 2010 04:47:28 +0000

A year later, I made these. Again. With fresh blackberries. And whole wheat flour (accidentally only had that in the pantry). And yet again, they’re amazing. Tarts might be my new favorite dessert.

By: Lauren

Lauren — Tue, 10 Aug 2010 01:56:34 +0000

Bought a bumper crop of cherries (unintentionally) from Whole Foods, so I was searching around for something to make so they don’t go to waste. This was PERFECT. So so delicious, and easy!

By: Jessica

Jessica — Wed, 04 Aug 2010 05:38:44 +0000

I made this using about two cups of sour cherries and I did not need to add any sugar! I’d love to try this with bing cherries someday, but it’s still delicious with sour ones.