An Easy Cherry Tart

When my mom-in-law came to visit, she brought along a jsr of cherry butter she had come across at a farm market, and I knew exactly how we were going to use, at least some of it…

as part of a cherry tart for a weekend dinner we were having for friends.

And the thing is, from the frozen puff pastry, to the cherry butter and canned cherry pie filling, it is an almost stooopidly simple dessert to toss together!

A couple of notes:

Trader Joe’s has by far my fave frozen puff pastry, but they only carry it seasonally (like, right now), so you should stock up on it when they do carry it. I’ve had this roll in my freezer since last year and it still baked up perfectly puffy and tasty.

A couple of years ago, I read one of those articles about “who made the best canned cherry pie filling” and, Target’s Market Pantry brand topped the list, so I keep a can or three in my pantry.

•1 puff pastry sheet, thawed
•Cherry butter
•1 can cherry pie filling
•Heavy cream
•Glazed pecans, crushed

Heat your oven to 400º and line a rimmed baking pan with parchment paper.

Unroll the puff pastry sheet on the parchment (Ignore the cut marks in the image, I had thought to make individual tarts at first, but then decided that I couldn’t be bothered) and spread with the cherry butter, leaving an inch from the edges open.

Spread the cherry pie filling in an even layer over the cherry butter, still keeping those empty inches around the edge.

Fold the pastry edges up and pinch together  to make a little wall around the filling, then brush the edges with the heavy cream.

Pop into the hot oven and bake for 15 minutes, then rotate the baking pan and bake for another 15 minutes, until the crust is golden brown.

White the tart is baking, crush your glazed pecans in a food processor until they are very finely chopped.

Set aside until the tart is baked.

Once the tart is done and that lovely golden brown around the edges, transfer to a platter and sprinkle the crushed glazed pecans evenly over the cherries.

Serve with whipped cream or ice cream.

No muss.

Very little fuss.

And wicked tasty.

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