Puff Pastry Cherry Tart

We put together yesterday’s Devil’s Advocate cocktail because we were having some friends and family over for dinner.

And, well…

friends and family over for dinner also means I need to plan on a dessert.

And, well…

who could resist this beautiful puff pastry cherry tart?

Thing is, it was easier to (almost literally) toss this together than it would have to drive to the market and pick something up.

The secret?

Frozen puff pastry (I love Trader Joe’s, but they only have it in the fall, so if you want it, you might want to stock up) and…

canned cherry pie filling.

From Target.


A food web site I have full respect for published a taste test of canned cherry pie fillings sometime last year and Target’s Market Pantry came in numero uno!


two hours to thaw the puff pastry, about five minutes to put the whole thing together, and then 20 minutes in the oven. I call that pretty spectacularly simple!

•1 sheet frozen puff pastry, thawed
•1 can cherry pie filling
•1 egg, lightly beaten

Once your pastry is thawed, line a baking pan with parchment paper and heat your oven to 400º.

Unroll the puff pastry on the parchment paper lined baking sheet, then top with the cherry pie filling.

Spread the pie filling to within an inch or so of the pastry edges, then fold the edges up and over to make a container for the filing.

Brush the edges with the beaten egg, then pop into the oven for 20 minutes.

Remove, cool, and serve with whipped cream or ice cream. Both are good.

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