Full of real cherry flavour, these tarts are my new favourite summer treat. Pitting cherries is a hassle but absolutely worth the effort. The tarts do not freeze well but the pastry does.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, cut into pieces
- 1/4 cup cold water
- 2 tablespoons lemon juice or white vinegar
- 2 pounds (1 kilogram) red cherries pitted and halved (about 7 cups)
- 1/3 cup sugar
- 1/2 cup pomegranate juice or sour cherry juice
- 1 tablespoon tapioca flour
- 2 teaspoons cold water
- Glaze for crust:
- 1 egg yolk
- 1 tablespoon whipping cream
- 2 teaspoons sugar
Combine flour and salt in a large bowl. Cut in butter by hand or in a food processor until it is the size of small peas. Combine water and lemon juice and sprinkle enough over flour mixture to bring pastry together. Gather pastry into a ball, wrap in plastic and chill for 30 minutes.
Preheat oven to 400 F.
Combine half of cherries, sugar and pomegranate juice in a pot over medium-high heat. Bring to boil and cook for 2 minutes or until cherries begin to soften.
Combine tapioca and water and add to pot, stirring to combine, and cook for 1 to 2 minutes or until thickened. Stir in remaining cherries. Let cool.
Divide pastry into 6 portions and roll out on a floured surface into circles about 6 inches in diameter, then place on a parchment-lined baking sheet. Divide cherries and juice among pastry circles and pile them into the centre of each, leaving a 1-inch border. Lift pastry edges and pleat around fruit to enclose slightly.
Beat egg yolk with cream to make glaze. Brush pastry edge with glaze and sprinkle with sugar. Bake for 20 minutes or until pastry is golden and filling is bubbling. Serves 4 with lots of leftovers.