“Tart Cherry and Dried Cranberry Tarts”

In honor of National Cherry Month and the celebration of Valentine’s Day in February, I have come up with a way to enjoy a quick sweet treat to share with your favorite cupids. If you’re wanting to bake up a little something, try my Tart Cherry and Dried Cranberry Tarts. Filled with tart red cherries and dried cranberries, you get the best of both worlds. Sometimes you want small individual desserts instead of a whole pie.

Cherries are available canned, fresh, and frozen. I elected to use canned red tart cherries because most frozen are dark red and fresh need to be pitted and are most often dark this time of year. For me, dark cherries do not make the best tarts or pies, however, if you love them go ahead and use them. I was also looking for contrast between the dark cranberries and red cherries. Don’t worry that your cranberries will stay hard because they soften during baking, adding the sweet needed without using a lot of extra sugar.

Tart Cherry and Dried Cranberry Tarts

You can use your own pie crust recipe or use store-bought crust for ease of preparation. There are times when easy and quick go hand in hand. You can make these little tarts any weeknight in no time. Cut crust to fit into six – 8 ounce ramekins or mason jars for a touch of whimsy. As I make my tarts and cobblers in the way of my grandmother, I tear pieces of pie crust and stir into filling. As a result, you get little gooey bits in each delicious spoonful. If you like cut heart shapes from crust for tart toppers before baking. If baking in mason jars, this allows your guests to take dessert home should they desire which I did recently.

Serve your tarts topped with vanilla ice cream or whipped cream. Tart Cherry and Dried Cranberry Tarts are the perfect way to celebrate with loved ones. You can make these tarts using other fruits of your choice. Explore the possibilities with these individual sweet treats for your next dinner party or family dinner.

Happy Valentine’s Day!

Tart Cherry and Dried Cranberry Tarts

Tart Cherry and Dried Cranberry Tarts

2 packages ready-made pie crust or your own recipe for 2 – two crust pies

1 – 15 oz. can Red Tart Cherries in water

3/4 cup dried cranberries

1 T. fresh lemon juice

1/2 cup granulated sugar

3 T. cornstarch

1/4 t. ground nutmeg

1/4 t. kosher salt

1 egg yolk

2 T. water

Preheat oven to 375 degrees. Using six 8 ounce ramekins or mason jars, line each with pie crust; set aside. Keep remaining pie crust for later in recipe.

In a medium mixing bowl, combine cherries, cranberries, and lemon juice. Using a small bowl, combine sugar, cornstarch, nutmeg, and salt. Add sugar mixture to cherry mixture, mixing well.

Divide cherry mixture evenly into ramekins. Tear some of remaining pie crust dough into small pieces, adding to cherry tart. This allows for doughy bits throughout your tarts. Make lattice strips or fun shapes from remaining pie crust for tops of tarts. You will have leftover pie crust.

Beat together egg yolk with water and brush egg wash on crust of each tart.

Place in 375 degree oven for 40 – 45 minutes or until golden brown and bubbly.

Serve with vanilla ice cream or whipped cream.

Makes 6 servings.