Author note: This recipe uses to favorite recipes of mine: cherry jam (click here for recipe) and whipped vanilla cream (click here for recipe).

for the filling

3 pounds fresh cherries, pitted

pinch of kosher salt

3/4 cups sugar

1 teaspoon vanilla extract

1 cinnamon stick

1. In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally.
2. Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking.
3. Remove from the heat and cool to room temperature. Store in the fridge.

for the whipped cream

cup cream

1/2 cup crème fraiche

3 teaspoons sugar

2 teaspoons vanilla extract

1. Place a mixing bowl (stainless steel preferred) in the fridge and let chill for 15 minutes.
2. Once the bowl is chilled, remove it from the fridge and place all ingredients into the bowl.
3. With an electric mixer whip the cream mixture on medium until peaks form.
4. Place in an airtight container and keep in the fridge until ready to use.

for the tarts

pastry shells

cherry filling

whipped vanilla cream

1. Follow the pastry shells baking instructions. Let cool.
2. Add the cherry filling to the baked shells. Top with a dollop of whipped cream. Serve chilled.