I did, indeed, actually make those tarts later that day, using a concoction of flavors that's been in my head for months now. Basically the combination of cherry and cardamom.
Cardamom, you are a complicated spice and I must admit that I don't fully understand you right now. You have an exotic name, and I rather like your speckled-y soft appearance, and your scent, like a flower's, then like a medicine's, then sweet, then spicy ... well - it's all very intriguing. And I can't quite figure it out, but I want to spend some time with you and find out more.
What what made these really special, though, was the little hint of that je ne sais quoi, aka cardamom that was in them. Okay, and a little nutmeg, too. Not to mention all that butter. Sigh.
Anyway, I just want to share.
I started off with an adapted recipe for the pastry that I found on the blog Secret Ingredient. As usual, I posted the whole recipe below in case any of ya'll want to try it out.