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Reviewed Cherry Tart

Thursday, May 31, 2012 on Cooking Channel

"Excellent. Had to increase the cooking time to 40 minutes for it to set fully. I pressed the dough into the pan rather than rolling it, which worked fine -- next time I'll use a food processor or mixer for the dough, less messy. Took about 1 lb. cherries (2C, approx 50). Impressive.