Cherry Heart Tarts
Romantic evening dessert
- 1/2 cup granulated sugar
- Pinch salt
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1 Tbsp lemon juice
- 16 oz frozen cherries
- 2 refrigerated pie crusts (typically 1 box)
- 1 egg, beaten for egg wash
Preparation time 15mins
Cooking time 40mins
In a medium saucepan over medium heat, combine the sugar, salt, cornstarch, water, lemon juice and cherries. Stir until the cornstarch has dissolved and bring the cherries to a boil. Let boil for about 5 minutes, until the cherries have released all of their juices and the cornstarch has thickened the liquid into a sauce.
Cool the cherry filling completely before proceeding. Preheat oven to 375 degrees.
Unroll one of the pie crusts on a lightly floured surface. Using a 3 1/2 inch heart-shaped cookie cutter, cut out 6 hearts from the dough. Repeat with the second crust. Reroll the scraps and repeat again. You should get 4 more hearts with the scraps. You should have 16 heart crusts in total.
Using a 1 inch heart shaped cookie cutter, cut out a small heart-shaped opening in the center of 1/2 of the hearts. These will be the top crusts. You should have an even amount of top and bottom crusts.
Brush the egg wash around the edges of the bottom crusts. Place 2 Tbsp of the cherry filling into the middle of the bottom crusts. Spread it slightly to fill the whole heart, leaving a border around the edges (I don't have a heart shaped cookie cutter...any cutter will do).
Place top crust over the filling and press down around the edges to seal shut. Crimp the edges using a fork. Do this to all of the crusts.
Brush all of the pies with the remaining egg wash.
Place on baking sheets. Bake for 20-25 minutes or until golden brown.
Serve with vanilla ice cream and remaining filling, if desired.