Description
This tart is a quick weekday dessert you can easily put together. It could also be a weekend party food. It really looks and tastes more impressive than the amount of effort required to make it. Who doesn’t love puff pastry?
Ingredients
- 2 cups Cherries, Pitted
- ½ cups Granulated Sugar
- ½ cups Water
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 1 piece (6x10 Inch Size) Thawed Puff Pastry
- 1 whole Egg, Lightly Beaten
- 2 cups Cherries, Pitted
- ½ cups Granulated Sugar
- ½ cups Water
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 1 piece (6x10 Inch Size) Thawed Puff Pastry
- 1 whole Egg, Lightly Beaten
Preparation
To prepare the filling, combine the cherries, sugar and first amount of water in a saucepan over medium-low heat and cook for 10 minutes. In a small bowl combine cornstarch and the second amount of water and mix it into a paste. Add the mixture into the cherries. Keep cooking until it thickens then remove from heat. Allow the cherry filling to cool to room temperature.
Preheat oven to 400 F. Put the puff pastry onto a lightly floured work surface. Use a rolling pin to roll it out and enlarge it just a bit. Place the pastry onto a parchment paper lined baking sheet.
Spoon the cherry mixture on top of the puff pastry sheet, leaving a one inch border. Roll the borders inward to create a lip. 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 over the top and serve it plain.
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