With so many ways to enjoy fresh cherries, these cherry tarts are one of my favorites. They can be served warm or chilled, and we like them with a dollop of whipped cream and a sprinkling of chocolate shavings.
Ingredients
- refrigerated pie crusts: 1 pack (14.1 ounce pack)
- sweet cherries, pitted: 1 pound (fresh)
- minute tapioca: 2 Tbsp
- sugar: 0.33333 cup
- almond extract: 0.5 tsp
- pinch salt: 1 piece
- whipped cream: 0.5 cup (or as needed, optional)
- chocolate as needed: (for garnish, grated, optional)
Metric Conversion
Stages of cooking
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Place pie crusts on a lightly floured surface and roll out each crust with a rolling pin, so it is large enough to cut three 5 to 5-1/2-inch circles, for a total of 6 tart crusts.
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Fit each dough circle into a 4-inch removable-bottom tart pan. Press the dough against the sides of the pans, and prick the bottom with a fork to prevent bubbling. Remove any excess dough by running the rolling pin across the top of each pan.
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Refrigerate tart crusts until well chilled, about 45 minutes, keeping them refrigerated until ready to use.
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Preheat the oven to 400 degrees F (200 degrees C).
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In a large bowl, combine cherries, tapioca, sugar, almond extract, and salt. Remove the pans from the fridge and distribute cherry mixture evenly among the tart pans. Place the pans on a baking sheet.
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Bake in the preheated oven until cherries are soft and crust is golden brown, 25 to 30 minutes.
