In the summer, I love deserts that feature fresh fruits. These little tarts are straightforward, consisting of a small circular crust with a mixture of cherries and sugar on top. Simple, yet they are still a beautiful, tasty treat. The simplicity of the recipe allows the flaky texture of the crust and juicy flavor of the cherries to shine.
Aren’t cherries such a gorgeous, cheery fruit? It’s important for this recipe to have a good crust. It has only been recently that I have read up and practiced making pie crusts. They are not hard, it just takes knowing some tips and tricks to mixing and handling the dough. If you have a favorite, stand-by crust recipe, by all means feel free to use it. However, if your new to making pie crusts, I suggest doing a bit of internet research for some tips. (Perhaps when I feel a bit more confident in my pie crust skills, I will share them with you, I’m still experimenting myself!). Once you have the crusts made, the rest of the recipe is a snap. Combine the cherries with a few tablespoons of sugar and a bit of cornstarch and the filling is complete. These are free form tarts, meaning that the dough is rolled into a circle, the filling placed in the center and the edges of dough folded and pleated around the edged for a rustic look. These little beauties are best enjoyed when they are warm right from the oven, perhaps with a bit of vanilla ice cream, if desired.