I came across this recipe on the interwebs, and knew I’d have to make it – cherries are one of my very favorite treats, and a cherry pastry that looked to be as simple to toss together as this did just sealed the deal.
And it is good.
Just… kinda… sweet.
Thank da Google I didn’t use the called-for cherry pie filling, or I wouldn’t have a tooth left in my head.
*Available at Trader Joe’s. If you want to try the bourbon pie filling, here’s the recipe:
•6 cups cherries, pitted (3 – 24.7oz.) jars pitted sour cherries in syrup, well drained
•3/4 cup sugar
•1/4 cup bourbon
•3 tbsp cornstarch
•2 tbsp orange juice
•1 tbsp orange zest
Back to the pastry.
Heat the oven to 375º and line a 13×9 baking pan with parchment paper. The recipe didn’t specify, so I left extra paper overhanging the edge, tho’ next time I plan on just trimming it to fit the bottom of the pan.
Beat in the almond and vanilla extracts, then reduce speed and add the flour gradually, mixing until well blended.
Spread about 3/4 of the batter over the bottom of the pan, then top with the cherries (or cherry pie filling).
Remove and let cool completely.
Whisk the glaze ingredients together until well blended, then drizzle over the cooled cherry bars before slicing.
This batch used up all my Morello cherries, so I guess a trip to TJ’s is due…
and mebbe Fireball cinnamon whisky in place of the bourbon…