Cherry Tart

June host National Cherry Tart Day. Cherries is one fruit that grows on nearly all continents. Some areas they have shorter season than others. Cherry tarts are best baked with fresh cherries. Frozen and preserved cherries will not taste as good as fresh ones.

The Cherry Festival in Michigan is where the National Cherry Tart Day began. A tart is like a pie, flan and quiche all at the same time. While America claims the pie as our favorite and the tart is a french invention and if you make a savory tart then you will end up with a quiche. I know confusing right?? Simply omit the top crust of your pie and you will have a tart.

Ingredients (one 6″ x 10″ tart):
2 cup cherries, pitted
1/2 cup granulated sugar
1/2 cup and 1 tablespoon water
1 tablespoon cornstarch
1 piece thawed puff pastry, around 6 x 10 inches
1 egg, lightly beaten


To prepare filling, combine the cherries, sugar and 1/2 cup water in a saucepan over medium-low heat and cook for 10 minutes.
Mix cornstarch and a tablespoon of water into paste. Add the mixture to the cherries. Keep cooking until it thickens. Allow the cherry filling to cool to room temperature.

Preheat oven to 400F.
Roll the puff pastry to enlarge it a little bit. Spoon the cherry mixture on top of the puff pastry sheet, leaving one inch boarder. Roll the boarders inward to create a dent.
Brush the pie with the beaten egg.
Bake for 18 to 20 minutes, or until pastry puffs up and turns golden brown.
Serve with ice cream or whipped cream. Or sprinkle some icing sugar and serve it plain.