Pit cherries and slice each in half. The prepared fruit can be refrigerated in an airtight container for up to 24 hours . If desired, reserve pits to make
; the cream and cherry pits will need to infuse at least 4 hours prior to whipping, a final step that can be accomplished while the baked tart is cooling.Prepare the pie dough as directed in the recipe. After dividing dough in half , roll dough into a 12-inch round. Trim away ragged edges with a knife, then transfer to a 9- or 10-inch stainless steel tart ring or tart pan placed on a half-sheet pan . Nestle dough into the bottom edge of the pan, making sure it's also flush with the sides.
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Cherry Pit Whipped Cream RecipeMake the most of your cherry-pitting efforts by saving those pits! Instead of tossing them in the trash, toss them in the fridge with some cream. Cold-steeped for a few hours or even overnight, they'll give your next batch of whipped cream a delicate cherry flavor and color (although the intensity will depend entirely on the quality of your fruit). It's a fantastic complement to all-American cherry pie, or an elegant garnish for any summer dessert. I made this last night to go with dgritzer 's Cherry Clafoutis. They were both amazing.
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Cherry Pit Whipped Cream RecipeMake the most of your cherry-pitting efforts by saving those pits! Instead of tossing them in the trash, toss them in the fridge with some cream. Cold-steeped for a few hours or even overnight, they'll give your next batch of whipped cream a delicate cherry flavor and color (although the intensity will depend entirely on the quality of your fruit). It's a fantastic complement to all-American cherry pie, or an elegant garnish for any summer dessert. I made this last night to go with dgritzer 's Cherry Clafoutis. They were both amazing.
Source: seriouseats - 🏆 410. / 53 Read more »
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