July 4, 2012

Cherry Cardamom Tarts


I have been passing the cherries in the market and waiting for the right time to snatch some up. This week they were $1.99  per lb. and so I grabbed 4 pounds to take home and do something with. I have also been wanting to use my mini tart pans lately so I figured why not do both. There is something so rewarding about pulling a fresh crisp tart shell out of the oven and filling it fresh fruit. 


Cherry Cardamom Tarts



1 lb cherries (pitted)


1/2 cup sugar


1 tbs butter (shaved or cubed)


1/8 tsp cardamom


1/4 tsp vanilla extract


1/4 tsp salt


1 recipe Pate Sucree, (I use Martha Stewarts recipe.)



Prepare tart shells and freeze for 30 minutes while oven is preheating to 375.

Line tarts with parchment paper and fill with pie weights.

Bake until it just begins to color, 20 to 25 minutes.

Combine cherries, sugar, butter, cardamom, vanilla and salt in a bowl.

Once tart shells are baked remove parchment paper and pie weights and put back in the oven for 12-15 minutes until the center is dry and browned. Pull shells out of the oven and put on a wire rack to cool.

Fill shells with cherry mixture and bake at 400 for 10 minutes then

Lower heat to 350 and bake for 30 minutes.


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