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I’ve never understood why February is Cherry Month – there are no fresh cherries to be had. But frozen cherries as well as frozen flaky pastry work really well and cut the prep time in half.
Makes 6-8 Servings:
- 1 sheet frozen flaky pastry
- 1 lb frozen dark cherries, pitted
- ½ cup sugar
- 1 Tbs cornstarch
- ½ Tbs fresh lemon juice
- ¼ tsp almond extract
- ¼ tsp salt
- 1 egg beaten, for brushing
- Follow the instructions on the frozen flaky pastry for defrosting (I usually take mine out of the freezer the night before).
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the cherries, sugar, cornstarch, lemon juice, salt and almond extract.
Roll the dough out to about ¼” thickness. Place an 8-inch round plate on the dough and cut out a circle. Transfer the circle of dough onto the lined baking sheet. Cut ½” – ¾” strip of dough and place it around the outer edge of the circle to form a rim. Pile the fruit mixture into the center. Brush the edges of the tart with the beaten egg.
Bake until the crust is golden brown and the filling is bubbling in the center, 45 minutes. Be sure to bake until the juices are bubbling, otherwise the cornstarch won’t have activated and thickened the juices.
Remove from the oven and cool for 15 minutes on a wire rack. After that, transfer the parchment directly to the wire rack to cool completely before serving.
