When I read this recipe at Smitten Kitchen, I knew I had to make it. A homemade Pop Tart? With fresh sour cherry filling? That rivals even chocolate.
So when I saw these cherries at my local market, I bought them.
I’ve never baked with sour or tart cherries before, and the husband doesn’t like cooked cherries; but still, I could almost taste the puckery sweetness and knew the result would be delicious. I was right.
But not all went as planned. Because I am a mom of four, am exhausted by 9:30 p.m. (which is when the craving struck), and am slightly lazy, I used a sheet of puff pastry to make the cherry tart. I had wanted to use the second sheet of pastry to cover the cherries, which would’ve created a sort of giant turnover. But I just couldn’t cover these beauties.
I’m not sure if this creation is a tart, a pastry, or an open-faced Pop Tart. But whatever its name, I ate it. Alone. And loved every bite.
Easy Sour Cherry Tart
from foodie plus 4
- 1 sheet puff pastry, thawed
- 2–3 cups sour cherries, rinsed and pitted (I used fresh; not sure how frozen will work)
- 1/2–3/4 cup sugar (depending on how sweet you like it)
- 2 teaspoons lemon juice
- 2 tablespoons corn starch
- pinch of salt
- Preheat oven to 375°F. Line sheet pan with parchment paper.
- Unfold sheet of puff pastry on parchment.
- In pan, combine the remaining ingredients and simmer until thickened, about 8–10 minutes. Remove from heat and cool slightly, about 5 minutes.
- Spoon cherry filling onto the puff pastry, leaving an inch around the edges (you may have extra filling; it’s great over vanilla ice cream).
- Fold up the sides of the puff pastry to trap the filling.
- Bake for approximately 20 minutes or until the edges are golden and the filling is bubbly.
- Serves 6 normal people. Or 1 hungry foodie.