Still enjoying this summer's cherries, I made some very simple tarts with plenty of the filling left to go atop the vanilla ice cream I prepared earlier. Serve it up in blue dishes, and you have a festive Fourth of July dessert.
This recipe will give you enough filling for a single pie or a dozen tarts with leftover for ice cream.
You Will Need:
Prepared tart shells (use your favourite recipe)
3 cups pitted cherries (I used dark sweet ones, add more sugar if using sour)
1-cup water
1-tablespoon water
2/3 cup caster sugar
2 2/3 tablespoons cornstarch
1 tablespoon lemon juice
Whipped cream
Gently boil cherries in water for five minutes. In a small bowl, combine the sugar and cornstarch, mixing well. Slowly add the tablespoon of water and mix until smooth (you may need a bit more). Remove cherries from heat and slowly stir the sugar/starch mixture into the cherries taking care that cornstarch does not begin to lump. When it is all incorporated, return to heat, bring to a boil and cook for 1 additional minute. Scrape into a bowl and cool before chilling thoroughly in the refrigerator.
Top with whipped cream.
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