Summer cherry tarts are a delicious and fresh summer dessert
A simple summer dessert can be made year around with frozen or unsweetened cherries
Cherries have long been one of my favorite fruits. The color, the perfect umami of tart and sweet. My nutritionist Barbie Boules even says they work like melatonin. Sometimes I love a Luxardo cherry in my Old Fashioned or buy half a cherry pie from Whole Foods that is just enough for me to eat for the week. Take a day to explore a cherry orchard, just like an apple orchard or pumpkin patch! I recently picked up some fresh cherry juice from Seaquist Orchard in Sister Bay, Wisconsin and it was delicious! A favorite recipe is my Grandma, Sylvia Schmidlkofer’s cherry tart. It was my favorite growing up and here is a simple way you can make them at home.
Ingredients:
- Muffin Pan
- 1 Box refrigerated pie crust
- 2 Cans (14 ½ ounces) pitted tart cherries (not cherry pie filling)
- 3 Tablespoons cornstarch
- 1/2 Cup sugar
- 1 Tablespoon cornstarch
- Butter
- Whipped cream (optional)
Preparation:
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Preheat oven to 450° F
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On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut out eight five inch circles. Place each into a muffin tin, flute edges.
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Bake 10-11 minutes until golden brown. Let cool.
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For filling, in a large saucepan combine sugar and cornstarch. Drain cherries, reserving one cup of juice. Stir reserved juice into sugar mixture until smooth. If too tart, add more sugar. Bring to a boil, cook and stir two minutes or until thickened.
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Reserve from heat, stir in cherries and butter. Cool to room temperature.
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Spoon about ¼ cup filling into each cooled tart shell.
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If desired, top with whipped cream and serve
