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Two Sisters Times Two, Serial #16 and Rustic Brown Sugar Cherry Tarts

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If you’re like me, you are intimidated by the idea of making a pie.

And the anxiety is all tied to the challenge of making the crust. The thought of getting the dough exactly the right consistency, rolling it out between sheets of wax paper, transferring it to the pie plate, getting it centered in the pie plate, distributing it around the pie plate, and all without tearing it–AARGH: I’m having a panic attack just thinking about it.

And that’s too bad, since eating pie is as pleasurable as making it is miserable.

Now let’s calm down.

Take a few deep cleansing breaths, put on that ocean-waves relax mix your roommate gave you a few years ago, and throw back a couple shots of your favorite 80-proof spirits.

Then take a look at this week’s recipe–Rustic Brown Sugar Cherry Tarts. This recipe is for those who suffer from PTSD–that is, Pie Traumatic Stress Disorder.

Once you’re in a relaxed state of mind, just toss the crust ingredients together, chill for a little while, then roll it out on a cookie sheet. No wax paper, no transfer, no making it look cute in that stupid fluted deep-dish pie plate. Just a flat circle, filling in the middle, roll up the edges, and bake. No mess, no stress.

And the results are . . . Well, you give it a try and let us know. Chances are you’ll have a whole new outlook on making pies after having fun with these Rustic Brown Sugar Cherry Tarts.

rustic cherry tart

Rustic Brown Sugar Cherry Tarts

For the crust:

3/4 cup all-purpose flour

1/4 teaspoon salt

1 Tablespoon granulated sugar

1/4 cup unsalted butter, cold and cut into small cubes

2 Tablespoons cold water

For the cherry filling:

2 cups chopped pitted sweet cherries

2 Tablespoons brown sugar

1 teaspoon cornstarch

1 egg, beaten

brown sugar cherry tarts

To make the crust, add the flour, salt, and granulated sugar to a food processor. Pulse a few times to mix ingredients. Add the cold butter to the food processor. Pulse until a grainy mixture is achieved. Add the cold water and pulse until the mixture just comes together. Remove the dough from the food processor, form into a ball, cover with plastic wrap and chill in the refrigerator for an hour.

When you are ready to make the tarts, preheat your oven to 400 degrees.

Toss the chopped cherries with the brown sugar and the cornstarch.

Line a cookie sheet with parchment paper or a Siplat mat, and lightly flour the surface. Remove the dough from the refrigerator and divide into two balls. Roll each ball into an 8 inch circle directly on the parchment paper. Divide the cherry mixture and pile the cherries into the middle of each round of dough. Gently fold the border of the dough over the cherries, pleating and pressing the dough together as you go. Brush the dough with the beaten egg and lightly sprinkle with granulated sugar.

Bake the tarts for 25-28 minutes, or until the crust is golden brown and the cherries are tender. Remove the tarts from the oven and allow to cool slightly before serving.

Makes 2 tarts.

rustic brown sugar cherry tarts

{Adapted from Chocolate with Grace}

Click below to listen to or read Serial #16 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #16, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #16, text © Jeffrey Anderson


About Elaine

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