I made these cherry tarts as part of my advanced baking and pastry arts program that I'm taking three days a week at Durham College's Centre for food. They consist of a basic tart shell dough and a cherry filling made with cherry juice, cherries, sugar and thickened with corn starch. Since the recipe is not my own, I don't feel it right to share it here, also it is entirely in metric measurements (not useful to the average American/ Canadian home baker) but there are plenty of similar recipes available on the web.
When photographing them, I was really inspired by Linda Lomelino's moody dark vibe. I think it is such a beautiful aesthetic and I really wanted to channel it here. I used a black bed sheet on the base, natural light on the right hand side from a window and a piece of canvas that I painted black as the backdrop. I found that there were a lot of wrinkles in the fabric when I tried draping the sheet upward so the solid board was a much better option for the back while the fabric gave nice texture below the tart.
I chose not to bounce any light back at the tart, opting to display the moody, naturally occurring shadows to the left of the tart. Getting the rainfall of icing sugar to blur was easier than I thought it would be. I simply set up the tripod, took a few test shots of the bare tart to ensure everything was set up properly, slowed my shutter speed a tad and voila, that beautiful blurred flurry of snowy sugar. There are a handful of videos on how to do this available on youtube and I used one of these to learn how to do this technique for another photo where I was shooting pasta and parmesan.