Fresh Cherry Tarts

fresh cherry tart

I have a large cherry tree in my backyard. For years it produced a lot of cherries, because my neighbour ALSO had a cherry tree (pollination). Last year, her ex-husband, trying to be helpful, chopped it down…and we had no cherries. This year, one of my other neighbours must have planted a cherry tree, because I’ve been climbing the ladder to pick as much as I can. I’m still leaving a vast amount for the birds, because the tree is over 30 feet high. Still, I have over 10 pounds of lovely fresh cherries. My husband loves cherry pie, but since there are only two of us, I decided to make him a half dozen cherry tarts. I cheated, and used frozen tart shells, but you can also use refrigerator pastry. These are extremely simple to make.

Fresh Cherry Tarts

  • 1 1/2 cups cherries, pitted
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 6 tart shells

Preheat the oven to 425F. Put the cherries, sugar and water in a pot and bring to the boil. Lower heat to medium and cook for about five minutes. Mix the cornstarch with water, and stir it into the cherry mixture, cooking until it thickens. Divide among the tart shells and bake for about 20 minutes. Makes 6.

Any suggestions? Variations?


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