Tonight’s dessert is brought to you with the assistance of my granddaughter Chloie. I found some beautiful cherries at the farmers market yesterday and decide it was time to make my moms cherry pie. I remember my great grandmother Blanche’s cherry tree she had in her back yard. I spent many afternoons eating the ripe juicy cherries, and my mom, grandma Jean, and great grandma Blanche making wonderful cherry pies with them. My mom now lives next door to the home grandma Blanche lived in. Unfortunately when I stand on moms back deck and look into grandma’s back yard, the tree is no longer there. But I can still stand their with my eyes closed and remember it just like it were yesterday.
So today when I told Chloie what we would be making and told her of my grandma’s cherry tree and mom’s cherry pie, she asked if we could make it different so it was “ours”. Something we could make ourselves. Of course I always say yes to her. So we looked at all kinds of recipes and pictures on Pinterest and that’s when she saw it. A beautiful rustic cherry tart. She was sold.
I think y’all are going to love this as well.
Ingredients:
- 2 cups pitted sliced cherries
- 1/2 cup sugar
- 4 tablespoons flour
- 1/8 teaspoon ginger
- 2 tablespoons lemon juice
- 1 home made pie crust (store bought if you must)
- 4 tablespoons milk
- 1 additional tablespoon sugar
1. Slice and pit enough cherries for two cups
2. In large bowl combine the cherries, sugar, flour and lemon juice. Toss/stir to combine.
3. Roll out your pie crust.
4. Place your cherry mixture in the center of your pastry.
5. Fold in sides all around the tart, brush with the milk and sprinkle with the additional sugar.
6. Bake at 375 degrees for 1 hour, or until hot and bubbly and pastry is browned nicely.
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