Cherries are one of the fruits that we’ve had way too many this summer. They were incredibly sweet, juicy and cheap this season. Right after we bought a pound or so, we would get another pound from a friend who came over for dinner, then another pound from my mother-in-law who has a crave to fill up my refrigerator no matter how full it already is! Quiet often we had loads of cherries at home. And it’s simply too crude to watch them ripen and get moldy.
Freezing is the best way to deal with them apparently, although they require more work. I rinse the cherries, halve and pit them before freezing. All messy and time-consuming, I know! But this way, I am able to use them whenever I want without being deflated by the need of pitting them.
This tart is a quick weekday dessert that you can easily put together. Or weekend party food, or game day dessert, because the tart really looks and tastes way more than how you make it! After all, who doesn’t love puff pastry?!
Ingredients (one 6″ x 10″ tart):
2 cup cherries, pitted
1/2 cup granulated sugar
1/2 cup and 1 tablespoon water
1 tablespoon cornstarch
1 piece thawed puff pastry, around 6 x 10 inches
1 egg, lightly beaten
To prepare filling, combine the cherries, sugar and 1/2 cup water in a saucepan over medium-low heat and cook for 10 minutes.
Mix cornstarch and a tablespoon of water into paste. Add the mixture to the cherries. Keep cooking until it thickens. Allow the cherry filling to cool to room temperature.
Preheat oven to 400F.
Roll the puff pastry to enlarge it a little bit. Spoon the cherry mixture on top of the puff pastry sheet, leaving one inch boarder. Roll the boarders inward to create a dent.
Brush the pie with the beaten egg.
Bake for 18 to 20 minutes, or until pastry puffs up and turns golden brown.
Serve with ice cream or whipped cream. Or sprinkle some icing sugar and serve it plain.