I am a lover of all things cherry. When the season rolls around and the grocery stores are stocked with these rich, red beauties, I have them on repeat on my grocery list until, alas, they disappear like a thief in the night until the summer returns again.

This year, I have been looking into various new ways to incorporate the inevitable glut of cherries residing in the fruit drawer of my refrigerator. I am always guilty of buying a bit too many of those pretty plastic totes when I see the irresistible display.

I always convince myself somehow that I can live on cherries and peaches alone in the summer. This inevitably results in overdoing it with my zeal for this sweet fruit while under the influence of that icy-cold rush of air conditioning flowing through my local Publix grocery store.

On a recent scroll through Instagram, I came across a photo of this dessert and it made my heart flutter with delight. Smitten Kitchen adapted a recipe from Bon Appetit magazine recipe for a raspberry brown butter tart by removing the raspberries and incorporating my beloved seasonal cherries in bar form (genius), making them easy for sharing at your traditional backyard BBQ.