Categories: Dessert, Diet

Ingredients

• 1/3 cup + 1 tablespoon sugar
• 4 teaspoons cornstarch
• 4 cups pitted fresh sweet cherries
• 1/2 cup dried cherries, chopped
• 1 teaspoon fresh lemon juice
• 1 refrigerated pie crust (15 ounce box), softened

Directions

1. Preheat the oven to 425 F. Line a large rimmed baking pan with parchment paper or foil.

2. To make the filling, combine the 1/3 cup of sugar and the cornstarch in a large bowl. Add the fresh cherries, dried cherries, and lemon juice; toss to combine.

3. Spoon the filling onto the crust, leaving a 2 inch border. Fold the border of the crust over the filling, pleating the edge. Lightly brush the crust with water. Sprinkle the crust and filling evenly with the remaining 1 tablespoon of sugar.

4. Bake until the filling is bubble in the center and the crust is browned, about 35 minutes. Slide the tart, together with the parchment paper, onto a rack. With a large spatula, loosen the tart from the paper; let the tart cool. Transfer to a cutting board and cut into 8 wedges.

Email to a friend | Print this recipe | Back