Yogurt Tart with Cherries & Edible Flowers

This is a simple yogurt and fruit tart recipe with a simple pastry crust. You will need an 11–13-inch removeable bottom tart pan. We have a few Rainier cherry trees in the orchard that are ripe and ready to eat! Also, the Borage is ready, and the bees are loving it! Borage aka Starflower is an herb with edible flowers that are blue and pink. If you don't have Borage and can't find it, there are some beautiful edible flowers on Amazon.

Make pastry crust. Mix softened butter and cream cheese by hand or hand mixer until smooth. Add half and half and combine. Mix together salt and flour in a separate bowl. Add the wet cream cheese mixture to the flour and salt. Knead the dough until one cohesive dough ball forms. Wrap the dough in plastic, forming it into a disk. Refrigerate the dough for 30 minutes.

Preheat oven to 350 degrees F. Roll out the dough after the 30 minutes on a well-floured surface. Form the dough to your tart pan. Poke holes in the crust with a fork, this will help the crust to not bubble up during the baking process. Bake for 12-15 minutes or until crust is slightly browning. Allow too completely cool.

While crust is cooling, pit cherries.

fill tart crust with your favorite yogurt.

Place pitted cherries in the middle of the tart and drizzle with honey. Arrange flowers around the cherries.

Enjoy!