Black cherries are scarcely better than when eaten fresh -- and this tart handles them minimally. Pitted cherries are arranged in a baked tart shell and drizzled with a vanilla cherry-juice glaze.
I like this Sweet Short Crust, which is cookie-like, for this tart, but you can use any tart shell (included pre-made) that you like.
If you haven't pitted cherries before, see How to Pit Cherries.
Ingredients:
- 1 recipe Sweet Short Crust, baked (or other baked tart shell)
- 3 cups fresh black cherries, pitted
- 1/4 cup plus 2 Tbsp. sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. vanilla
Preparation:
- Toss cherries with 1/4 cup sugar. Let them macerate (the fruit equivalent of "marinate") while you prepare and bake the Sweet Short Crust. Let crust cool.
- In a small saucepan, combine 2 Tbsp. sugar and cornstarch. Drain cherry juice into the saucepan, whisk to combine, and place over medium heat. Stir until sauce thickens, turns clear, and boils. Remove from the heat and stir in vanilla.
- Arrange drained cherries in the cooled crust. Pour the warm glaze over them and let cool to room temperature. Serve with lightly sweetened whipped cream or ice cream.
Makes 1 9-inch tart, about 8 servings Fresh Black Cherry Tart.
