Ingredients
Scale
- 1 ½ cups fresh cherries, pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 prepared pie crust (or homemade pastry dough)
- 1 egg (beaten, for egg wash)
- Optional: a sprinkle of almond slivers or cinnamon for added flavor
Instructions
- Combine the pitted cherries, sugar, and cornstarch in a mixing bowl. Stir thoroughly until evenly coated.
- Roll out the pie crust on a floured surface. Cut circles with a cookie cutter or glass to fit your tart molds.
- Press the dough into tart shells, then fill each with the cherry mixture, avoiding overfilling.
- Brush the edges of the crust with the beaten egg for a shiny finish.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden and bubbling.
- Remove from oven, cool slightly, and sprinkle with sliced almonds or cinnamon if desired before serving.
Notes
- Thaw frozen cherries and drain excess liquid before mixing.
- Pre-bake tart shells slightly to prevent sogginess.
- Prepare the tart shells and filling a day ahead for convenience; assemble and bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart (about 1/6 of recipe)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg